Looking to take your entertaining spread to the next level? Try this delicious garlic hommus dip by chef Curtis Stone.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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.
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.
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
COOK. STORE. SAVE.
Before juicing the lemon, finely grate the rind. Freeze it in a sealable bag for up to 3 months.
COOK IT RIGHT
Buy it right
When buying garlic, choose cloves that are firm and plump.
Store it right
You’ll get the most life out of your garlic by keeping it in a bowl or mesh bag in a cool, dry place.
Cook it right
Cut the top off the garlic bulb before roasting so it’s easier to squeeze out garlic.