Roasted garlic hummus with Za'atar

400 g Kichererbsen, vorgekocht

125 ml Olivenöl

2 Stk Zitronen

6 EL Tahin

6 EL Aquafaba
3 TL Zahtar Gewürzmischung

1 TL Chiliflocken

1 TL Pfeffer, frisch gemahlen

1,5 TL Salz

Roasted garlic


1 Stk Knoblauchknolle

1 EL Olivenöl

1 Stk Chilischote

1 Prise Salz

1 Prise Pfeffer, frisch gemahlen

1 Prise Chiliflocken

Kochschritte

Schritt 1/4

01 / 04

Start by cutting off the top of a garlic bulb. If you like it spicy, add a chili ontop. Drizzle it with olive oil, salt, chili flakes and freshly ground black pepper and roast in an oven-safe dish at 180° for 35 minutes.





Schritt 2/4

02 / 04

While the garlic roasts in the oven, wash your chickpeas and drain them.





Schritt 3/4

03 / 04

Put the chickpeas, tahini, olive oil, aquafaba (chickpea cooking liquid) and the juice of 2 lemons into a blender. Gently squeeze out the roasted garlic cloves. Lastly, add the dry spices.





Schritt 4/4

04 / 04

Blend the hummus in a food processor or high performance blender until smooth. Make sure to stir inbetween for a creamier texture. Serve with olive oil, some more Za'atar, fresh parsley and salt.