1 can chickpeas, drained and rinsed
1/4 cup tahini
1/4-1/2 cup warm water
1 Lemon, juiced
5 cloves garlic, skin on
3 tablespoons Olive oil, divided
Salt and pepper to taste
1 teaspoon Paprika
Pickled onions (homemade)
Pickled jalapeños (homemade)
1 tablespoon Parsley, chopped
1. Turn oven to Broil. Put garlic cloves on a sheet pan and toss with a tablespoon olive oil. Once oven is heated, broil the garlic for about 5 mins. Watching to make sure they don’t burn.
2. Once garlic is done place chickpeas, tahini, lemon juice, 2 cloves garlic, 1 tablespoon olive oil, salt and pepper in the bowl of a food processor. Blend for a little bit and then add 1/4 cup of the warm water. Blend for about 5 minutes or until fluffy and very creamy. Add more water if you need.
3. Pour Hummus into a bowl and put into a fridge for about 5-10 Minutes ( you don’t have to cool it in the fridge but I think the toppings sit better if it’s a little chilled).
4. Remove from fridge and add last remaining tablespoon of olive oil, sprinkle on the paprika, pickled onions + jalapeños, Pom seeds and Parsley. Serve with raw veggies and crackers or pretzels.