Step 1

Preheat oven to 400°F. Remove the flaky outer skin off of the garlic head and then cut the top off of a head of garlic. Place it into a sheet of foil with a drizzle of olive oil and a sprinle of salt and pepper. Wrap it up loosely and then place it into the oven (directly on the rack) at for 1 hour and cool until easy to handle. Alternatively, you can place it in a small oven safe pot with a lid, like this cocotte.

Step 2

Reserve about 3/4 cup of the chickpea liquid (aquafaba) and discard the remaining.

Step 3

Place the cooked chickpeas into a high-speed blender or a food processor, along with the roasted garlic (squeeze the cooked cloves out and discard the skin), tahini, lemon juice, 1/2 cup aquafaba, salt, and any other seasonings you’d like. Blend until smooth and fluffy, about 2-3 minutes.

Step 4

Add more of the aquafaba if you feel the hummus is too thick and adjust the seasonings and tahini to taste.

Step 5

Serve the hummus in a wide bowl and top it with a drizzle of good olive oil. We also added a sprinkle of paprika and za’atar.

Step 6

Store the hummus in an airtight container in the fridge for up to 3 days.