Up your hummus game with roasted garlic and a topping of jammy, oven-roasted cherry tomatoes.
The garlic cloves will be so meltingly tender that theyll dissolve like butter when spread.
Save any leftover confit oil from the tomatoes.
Photo:Greg Dupree, Prop Stylist: Julia Bayless , Food Stylist: Emily Nabors Hall
Its a flavor gold mine.
This recipe was developed by Melissa Gray.
Ingredients
2mediumheads garlic
1pt.cherry tomatoes
2stripslemon peel, plus 1 Tbsp.
Cut off and discard top 1/2 inch of garlic heads to expose cloves inside.
Place garlic heads, cut side down, in an 8-inch square baking dish.
Arrange tomatoes, lemon peel strips, and oregano sprigs around garlic.
Sprinkle with 1/2 teaspoon salt and top with oil (tomatoes should be mostly submerged).
Transfer garlic to a plate and let cool for 10 minutes.
Using your hands or tongs, squeeze garlic cloves from heads.
Prep chickpeas:
Meanwhile, place chickpeas in a kitchen towel; gently rub to loosen skins.
Remove and discard loose skins (its fine if some remain).
With processor running, add 3 to 4 tablespoons ice-cold water until desired consistency is reached.
Top and garnish the hummus:
Transfer hummus to a bowl.
Using a slotted spoon, arrange tomatoes over hummus.
Top with remaining half of garlic cloves.
Garnish with zaatar (if using) and oregano leaves.
Make Ahead:Refrigerate the hummus and tomato topping separately for up to three days.
Bring to room temperature for 30 minutes before serving.
