8 ounces dried chickpeas*
1 bay leaf
1 head of garlic
3 tablespoons extra virgin olive oil, divided
3 tablespoons sesame paste
1 lemon, juiced
Cumin, to taste
2 tablepoons roasted pine nuts, divided
Salt, to taste
Fresh marjoram, to taste
- Soak the chickpeas for 6 hours and boil with the bay leaf until they become soft, then drain.
- Preheat the grill to 350ºF. Wrap the garlic clove in aluminum foil and grill it for 20 minutes. Alternatively, preheat the oven to 400ºF. Peel oﬀ the loose, papery layers of the garlic and cut about a ¼ inch oﬀ the top of the head to expose the cloves. Drizzle with about a teaspoon of olive oil and wrap in aluminum foil. Roast the garlic in the oven for about 40 minutes, until the cloves are soft.
- Combine the hot chickpeas, pressed out garlic cloves, sesame paste, remaining olive oil and lemon juice in a blender and blend. If needed, dilute the mixture with some warm water. Add cumin to taste and a tablespoon of roasted pine nuts. Blend until smooth. Add salt and lemon juice to taste.
- Serve the hummus with a drizzle of extra virgin olive oil, fresh marjoram, and remaining roasted pine nuts.
*Can substitute 3 cups canned chickpeas, drained and rinsed.
Recipe and photo courtesy of GAEA.