Hummus is traditionally enriched with copious amounts of olive oil and sesame paste. Be sure to use high-quality olive oil and tahini for the best flavor.
- 3 large garlic cloves, unpeeled
- 3-4 tablespoon plus 1 teaspoon extra-virgin olive oil
- 500 g can chickpeas, drained
- 1/4 cup freshly squeezed lemon juice
- 4 tablespoons sesame tahini
- 3-4 tablespoons water
- 1 teaspoon coarse sea salt salt
- 1/4 teaspoon cayenne pepper
Preheat oven to 400 degrees. Place garlic cloves on a small piece of foil, and lightly drizzle with 1 teaspoon olive oil. Seal foil to form a pouch, and roast garlic in oven until soft, about 20 minutes. Remove the garlic from the oven, and allow garlic to cool slightly; peel and transfer to the bowl of a food processor. Add the chickpeas, and process until finely chopped.
Add lemon juice, sesame tahini, water, salt, cayenne pepper, and the olive oil, and process until the texture is light and fluffy but not entirely smooth, about 2 minutes. Transfer to a serving bowl. Could be assorted with wild rocca when serving.
Sauvignon Blanc, Rosés and Pinot Noirs go well with hummus.