- 1 garlic bulb
- 410 g tinned chickpeas
- 3 tbsp tahini paste
- 4 tbsp lemon juice
- ½ tsp paprika, for sprinkling
- 1 tbsp olive oil, for drizzling
Preheat the oven to 180ºC, fan 160ºC, gas 4. Trim the top off the garlic bulb. Wrap the whole bulb loosely in foil. Roast for 20-30 minutes until softened. Remove from the oven, cool a little and pull away three of the cloves.
Drain the chickpeas, reserving 4-6 tbsp of the liquid from the tin, then rinse. Place the chickpeas in a blender or food processor with 3 tbsp of the reserved liquid.
Add the tahini paste and lemon juice, then squeeze in the flesh from the three cloves of garlic. Blend for a few seconds until smooth and creamy. Add a little more of the liquid from the tin, if the mixture is a little too thick. You want a nice dipping consistency.
Season to taste with salt. Chill the houmous for at least 1-2 hours, then serve sprinkled with paprika, drizzled with a little olive oil and your chosen dippers.
Cook's tip: squeeze the flesh from the remaining garlic, then freeze and use as needed. Alternatively, you can make the houmous using raw garlic. Just replace the roasted garlic with 3 raw crushed cloves.