Hummus Recipe

Preheat oven to 400°F (200°C). Slice the top off the garlic bulb to expose the tops of the cloves. Place the bulb on a piece of foil, drizzle with the 1/2 cup olive oil and sprinkle 1/4 tsp sea salt over the exposed cloves. Wrap tightly and roast in the oven for 35–40 minutes, until cloves are soft and golden.

Once cooled, squeeze the softened roasted garlic cloves from the skins into a small bowl and reserve the oil. Measure out 2 tablespoons of the roasted garlic oil for the hummus (keep remaining oil for drizzling). If you prefer milder garlic, mash the cloves into a paste before using.

If using dried black-eyed peas, cook until very tender (see note). If using canned, drain and rinse, then transfer 2 cups to a blender or food processor. Reserve any cooking liquid or can liquid for thinning.

To the processor, add 1/2 cup tahini, 1/4 cup fresh lemon juice, the 4 roasted garlic cloves (or 2–3 if milder), 2 tablespoons extra-virgin olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper.

Process on high until the mixture becomes smooth, pausing to scrape down the sides as needed. With the motor running, gradually add up to 1/4 cup cold water (or reserved cooking liquid) until you reach a creamy, spreadable consistency. Taste and adjust salt, lemon, or cumin as desired.

Transfer hummus to a shallow serving bowl and use the back of a spoon to create a shallow well in the center for garnishes.

Preheat a grill pan or outdoor grill to medium-high. Brush each flatbread lightly with 1/4 tsp olive oil (total 1 tbsp) and sprinkle a pinch of za'atar if using.

Grill each flatbread 1–2 minutes per side until warm and charred in spots. Remove and keep warm, then tear into large pieces for serving.

While the flatbread grills, prepare the vegetables: thinly slice the cucumber, radishes, and julienne the red bell pepper. Toss the vegetables lightly with the chopped parsley and lemon zest.

Taste the hummus and drizzle 1–2 tablespoons of the reserved roasted garlic oil over the center well. Scatter the dressed crisp vegetables over and around the hummus, finishing with a pinch of flaky sea salt and an extra sprinkle of smoked paprika or chopped parsley if desired.

Place the hummus bowl on a platter with grilled flatbread pieces on the side. Serve extra roasted garlic oil and lemon wedges alongside for guests to add as they like.