Roasted Garlic Tahini Free Hummus
This creamy, smooth hummus is perfect if you suffer from a sesame allergy, or don’t have tahini to hand.
Serves: 2-4 portions
- roasting tray
- 400g of auga chickpeas
- drain and save the brine
- x2 cloves of garlic
- juice of ½ a lemon
- olive oil
- salt & pepper
- Rinse and drain the chickpeas, keeping the brine to use later. Reserve a handful and set aside. Then add to a pan of boiling water and simmer for 15 minutes until softened.
- Roast your garlic cloves and remaining chickpeas with a glug of oil in the oven for 15/20 minutes until golden. Check frequently to make sure they are not burning.
- Transfer chickpeas to a blender along with your lemon juice, oil and roasted garlic cloves. Add in leftover chickpea brine gradually until a creamy consistency forms.
- Transfer hummus to a bowl and drizzle with olive oil, and roasted chickpeas.