I used to make this hummus at a Mediterranean restaurant. The waiters would put the hummus on the tables as a pre-dinner dip with with flat bread. Often it would go fast and I would have to make it twice somedays.
start by roasting the garlic. Cut the garlic heads in half crossways and sprinkle with olive oil, rap in foil. Roast in a 350f oven for 45 minutes, until soft and browned. When the garlic has cooled squeeze out the garlic past.
Toast the cumin seeds in a saute pan on medium heat, then grind in a spice grinder. Strain the can of chick peas and reserve 1/2 cup of the juice.
In a food processor add the chick peas, juice of a lemon, tahini, harissa, cumin, salt, olive oil and can juice. blend to incorperate. Alternativley put all the ingredients in a bowl and blend with a stick blender, pour into a bowl, garnish with paprika and lemon zest . Slice the olives and place in a bowl with 1/2 cup olive oil. Toast the fennel seeds and add the olives.
- 1 x29 oz can chick peas
- 1tsp tahini
- 1 lemon, juiced and zested
- 1 cup olive oil
- 1/2 cup reserved juice from chick peas
- 1 head roasted garlic
- 1 tsp cumin or ground cumin
- 1 tsp fennel seeds
- 1 tsp harissa or hot pepper sauce
- 1 tsp salt pinch paprika
- Flat bread
- kalamata olives
Its a good idea to roast extra garlic because it can be used for in many dishes. If stored in an airtight container with a drizzle of oil on top, the hummus will keep for about 1 week in the fridge.