The Best Roasted Garlic Hommus | Cook with Curtis Stone | Coles

This Roasted garlic hommus is packed full of flavour, and is the perfect dip to snack on. Full recipe https://www.coles.com.au/recipes-insp.... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips ‪@coles‬. For more Curtis Stone recipes check out the full playlist    • Cook with Curtis Stone  .

Roasted garlic hommus
Makes 1 1/2 cups Prep 15 mins
(+ cooling time) Cooking 45 mins

2 whole garlic bulbs
1/3 cup (80ml) extra virgin olive oil, divided
400g can chickpeas, drained, rinsed
31/2 tbs lemon juice
1/3 cup (90g) tahini
Sumac, to serve
Thyme sprigs, to serve

1. Position a rack in the centre of the oven and preheat to 180°C (160°C fan-forced). Using a serrated knife, cut top off each garlic bulb, exposing the tips of the cloves. Remove the papery skin from the bulbs.
2. Arrange each garlic bulb, root-side down, on a square of foil and drizzle with 1 tbs olive oil. Wrap the garlic in foil and place on a large baking tray. Roast for 45 mins or until garlic is very tender. Open foil and allow the garlic to cool slightly.
3. Squeeze garlic cloves out of their skins. Discard the skins. Place the garlic chickpeas, lemon juice, tahini and 1 tbs water in a food processor and process until smooth. Add the remaining oil and process until smooth and combined.
4. Transfer hommus to a serving bowl. Sprinkle with sumac and thyme sprigs.

Serve with extra virgin olive oil, warmed pita bread, carrot sticks, sliced cucumber and sliced capsicum.

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