- Serves: 4-6
- Cook Time: 40 minutes
- Prep Time: 20 minutes plus cooling
- Effort: easy
- 2 heads garlic, skins on
- 5 tbsp olive oil
- 400 g tinned cannellini beans, drained
- 150 ml tahini
- 2 lemons, grated zest of one and juice of two
- 1 bunches flat leaf parsley, chopped
- 1 tsp freshly ground salt and black pepper
- 1 baguettes, or ciabatta
For garnishing the humous
- 1 tbsp olive oil, or sage oil
- 1 tsp grated lemon zest
- 1 handfuls flat leaf parsley, sprigs only
1. Preheat the oven to 200C/gas 6.
2. Shave the tip of the garlic bulb away to expose the cloves. Place the garlic bulbs in a roasting tray, drizzle with 2 tablespoons of olive oil and cover with kitchen foil.
3. Roast in the oven for 30 minutes, or until the garlic is soft to the touch. Allow to cool and remove cloves from their skins.
4. Place the cannellini beans, roast garlic, tahini, lemon juice and zest to the beans with 1 tablespoon of olive oil.
5. Pulse this mixture with a blender, adding more oil if needed, until the mixture is well mixed into a thick paste, which need not be completely smooth.
8. Preheat the oven to 200C/gas 6. Stir three-quarters of the parsley into the mixture and season with salt and freshly ground pepper.
9. Slice the bread diagonally and place in a large bowl. Drizzle with the remaining olive oil and parsley.
10. Place the bread slices on a baking sheet and bake in the oven till golden brown on both sides, approximately 5-10 minutes.
11. Spoon the houmous in a bowl, drizzle with olive oil and sprinkle with capers, lemon zest and flat-leaf parsley.
12. Place the bowl on a large plate or board and arrange the toasts around for dipping.
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