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Prep 15 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 bulb garlic
  • 1 tbsp extra virgin olive oil, plus more for drizzling
  • 1 lemon
  • 1 x 400g/14oz can of chickpeas
  • 3 tbsps tahini
  • 1 tsp flaked sea salt
Roast Lemon and Garlic Hummus Roast Lemon and Garlic Hummus
Roast Lemon and Garlic Hummus

Homemade hummus is surprisingly easy to make and is a brilliant canvas for adding any additional flavours to. This is a favourite of mine which is adding some mellow roast garlic and bitter-sweet lemon. It transforms a basic hummus into something quite special.


  1. Heat the oven to180℃ /160℃ fan/gas 4.
  2. Rub the garlic bulb in a little olive oil and loosely wrap in a piece of aluminium foil. Sit on a baking sheet.
  3. Cut the lemon in half across the centre and remove any visible pips. Rub with olive oil and sit cut side down on a piece of foil with the edges curled up to reserve any juices. Sit on the baking sheet with the garlic. Put in the oven and after about 25 minutes the lemon should be becoming soft and golden. Lift the lemons and foil off the tray and set aside to cool. Continue roasting the garlic for a further 20 minutes.
  4. When the garlic is cool enough to handle, squeeze out the soft roasted flesh into the bowl of a food processor. Then squeeze in the lemon juice and pulp, removing any stray pips.
  5. Drain the chickpeas over a bowl, reserving the liquid. Add the chickpeas to the bowl along with the tahini, 1 tbsp olive oil, 1 tsp sea salt and 2 tbsp of the reserved chickpea liquid. Blitz until smooth. If the hummus is too thick, add more of the liquid.
  6. Transfer to a bowl and drizzle generously with olive oil, or store in the fridge for up to 5 days.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Roast Lemon and Garlic Hummus

Homemade hummus is surprisingly easy to make and is a brilliant canvas for adding any additional flavours to. This is a favourite of mine which is adding some mellow roast garlic and bitter-sweet lemon. It transforms a basic hummus into something quite special.

Prep 15 minutes
Total 1 hour
Serves
US | Metric
favorite
print
rate
Ingredients
  • 1 bulb garlic
  • 1 tbsp extra virgin olive oil, plus more for drizzling
  • 1 lemon
  • 1 x 400g/14oz can of chickpeas
  • 3 tbsps tahini
  • 1 tsp flaked sea salt
  1. Heat the oven to180℃ /160℃ fan/gas 4.
  2. Rub the garlic bulb in a little olive oil and loosely wrap in a piece of aluminium foil. Sit on a baking sheet.
  3. Cut the lemon in half across the centre and remove any visible pips. Rub with olive oil and sit cut side down on a piece of foil with the edges curled up to reserve any juices. Sit on the baking sheet with the garlic. Put in the oven and after about 25 minutes the lemon should be becoming soft and golden. Lift the lemons and foil off the tray and set aside to cool. Continue roasting the garlic for a further 20 minutes.
  4. When the garlic is cool enough to handle, squeeze out the soft roasted flesh into the bowl of a food processor. Then squeeze in the lemon juice and pulp, removing any stray pips.
  5. Drain the chickpeas over a bowl, reserving the liquid. Add the chickpeas to the bowl along with the tahini, 1 tbsp olive oil, 1 tsp sea salt and 2 tbsp of the reserved chickpea liquid. Blitz until smooth. If the hummus is too thick, add more of the liquid.
  6. Transfer to a bowl and drizzle generously with olive oil, or store in the fridge for up to 5 days.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.