Sicilian Hummus Recipe

Prepare base

Place the drained chickpeas, tahini, lemon juice, cumin, and 2 tablespoons olive oil into a food processor. Add the 4 roasted garlic cloves (squeezed from the roasted head) and 1 teaspoon kosher salt.

Process and adjust

Pulse to combine, then run the processor while slowly adding 2–3 tablespoons reserved chickpea liquid or water until the mixture is very smooth and creamy (about 1–2 minutes). Scrape down the sides once and adjust salt, lemon, or olive oil to taste. Transfer hummus to a shallow serving bowl and create a small well in the center for salsa verde.

Roast garlic (if not already roasted)

Preheat oven to 400°F (200°C). Slice the top off a head of garlic to expose cloves, drizzle with 1 teaspoon olive oil, wrap in foil and roast 30–35 minutes until soft and golden. Let cool, then squeeze out the softened cloves.

Make salsa verde

In a small food processor or blender add the roasted garlic cloves (from the roasted head), parsley, mint (if using), capers, olives, red wine vinegar, lemon zest, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pulse until coarsely blended but still textured — you want a chunky, bright green sauce. Taste and adjust salt, vinegar or oil.

Finish

Spoon 3–4 tablespoons of the salsa verde into the well in the hummus. Reserve remaining salsa verde for serving.

Preheat oven to 425°F (220°C). Spread the rinsed, very dry chickpeas on a baking sheet lined with parchment. Toss with 1 tablespoon olive oil, smoked paprika and 1/2 teaspoon salt until evenly coated. Roast for 20–30 minutes, shaking the pan every 8–10 minutes, until chickpeas are crisp and deep golden. Remove and let cool (they will crisp further). Sprinkle on top of the hummus just before serving.

Heat a skillet or grill pan over medium-high heat. Brush each flatbread lightly with butter or olive oil and warm 1–2 minutes per side until charred spots appear and warmed through. Alternatively, toast in a 400°F (200°C) oven for 5–7 minutes.

To serve: drizzle remaining 1 tablespoon olive oil over the hummus and salsa verde, scatter crispy chickpeas across the surface, sprinkle toasted sesame seeds and parsley leaves. Arrange warm flatbreads alongside for scooping.