Hummus with baked garlic and parsley
4 servings
30 minutes
Hummus with roasted garlic and parsley is a refined and aromatic version of the classic Middle Eastern dish that originates from ancient Syrian cuisine. The velvety texture of the hummus, rich in creamy tahini flavor and fresh lemon juice tang, harmoniously combines with the soft sweetness of roasted garlic. Parsley adds a refreshing herbal note, while a pinch of paprika gives a subtle spiciness. This hummus is perfect as a dip for warm lavash or fresh vegetables and can also serve as a base for various dishes—from spreads for sandwiches to sides for meat or fish. Its deeply rich flavor and nutritional value make it an ideal choice for gourmets and health food enthusiasts.
1
Preheat the oven to 220 degrees.
2
Remove the garlic from the outer skin, keeping the head, and cut off the top to slice the tops of the cloves. Wrap in foil and place in the oven until soft for about 40-45 minutes. Let cool slightly and peel the cloves.
- Garlic: 1 head
3
In a blender, mix garlic, chickpeas, lemon juice, soy sauce, tahini, and water. Blend until smooth, adding more water if necessary.
- Garlic: 1 head
- Canned chickpeas: 550 g
- Lemon juice: 2 tablespoons
- Soy sauce: 1 tablespoon
- Tahini: 1 tablespoon
- Water: 2 tablespoons
4
Transfer to a bowl, mix in parsley, and season with salt. Sprinkle paprika on top and serve.
- Chopped parsley: 2 tablespoons
- Salt: to taste
- Paprika: to taste
