Roasted Garlic Hummus with Sumac & Walnuts

Chickpeas are better than chicken

I love hummus - and often make a butterbean version one - but the original chickpea one is not to be disregarded! This roasted garlic, sumac and walnut variation makes this spread even more exciting. And so I ask you - WHAT ON EARTH ARE YOU WAITING FOR?

Servings: 4 

Total time: 20 min

For the hummus

Ingredients

1 can chickpeas, drained

3 cloves of garlic

2 tbsp tahini

½ lemon, juiced

dash of apple cider or white wine vinegar

1/3 - 1/2 cup water 

1 tsp ground cumin

a generous pinch of salt (about 1/4 tsp) and pepper to taste

sprinkle of sumac

handful of roasted walnuts

1 tbsp olive oil plus more to drizzle on top

serve with

pita bread

crackers

carrot sticks, cucumber, tomatoes, radishes

Instructions

1. Preheat the oven to 180°C and roast the garlic clove (still in their skin) for 7 - 10 minutes. Let them cool slightly, then remove from their skins.

2. Place the chicken - whoops I meant the chickpeas - in your blender. Add the roasted garlic, cumin, tahini, vinegar, lemon juice, water, salt and pepper. Blend until the consistency is smooth and creamy. Start with 1/3 cup of water and add more if necessary.

3. Serve the hummus on a plate, spreading it out evenly. Top with a dash of olive oil, a sprinkle of sumac and a handful of roasted walnuts.

4. Dip, dip, and dip again!