Garlic & Chickpea Dip

This isn’t your everyday hummus. Two entire heads of garlic get boiled whole for 20 minutes until the cloves turn soft and mellow, then squeezed from their skins into a blender with chickpeas, tahini, olive oil, lemon juice, and fresh parsley. The result is a rich, garlicky dip that’s bold without being harsh.

Boiling the garlic transforms it completely. Raw garlic would be overwhelming at this quantity, but boiled garlic turns sweet, nutty, and creamy. It blends into the chickpeas seamlessly and gives the dip a depth you won’t get from adding a clove or two to a standard hummus.

Chilling the blended mixture in an oiled mold for two hours firms it up enough to turn out onto a plate as a solid, sliceable dome. Garnish with tomato wedges and serve with warm pita or crackers.

Chef Tips

• Boil the garlic heads whole and unpeeled. The skins protect the cloves during cooking and the softened garlic squeezes out easily after draining.
• Blend until completely smooth. Any remaining chickpea skins will be noticeable in the finished dip.
• Oil the mold generously before packing in the dip. This ensures a clean release after chilling.

Variations

• Add a teaspoon of smoked paprika to the blend for a smoky, Spanish-inspired version.
• Roast the garlic heads in the oven instead of boiling for an even sweeter, more caramelized flavor.
• Skip the mold and serve it spread-style in a shallow bowl, drizzled with olive oil and a pinch of sumac.