320gcooked chickpeas plus 60 ml/ ¼ cup of the cooking liquid (or more if needed)
3Tbspextra-virgin olive oil - 2 Tbsp for the hummus and 1 Tbsp to serve
1bunch of fresh basil - chopped, plus a few whole leaves to garnish
1sprig of thyme - leaves only
3Tbspchopped parsley leaves
½tspsalt or to taste
¼tspdried rosemary powder
freshly ground black pepper
coarse sea salt and 1 tsp olive oil - for baking the garlic
Preheat the oven to 180°C (360°F) Gas 4.
Brush the garlic head with oil, rub in some coarse sea salt, wrap in aluminium foil and bake for 40 minutes or until the garlic flesh becomes soft. Use half of the amount in this recipe and save the remaining paste to add to other dishes.
Soak the sun-dried tomato halves in warm water for 30 minutes. Drain and discard the soaking water. (If using oil-packed tomato halves, there’s no need to soak them, but omit 2 tablespoons of olive oil in the recipe, since the tomatoes will bring enough oil to the hummus.) Chop finely.
Blend the chickpeas with the tahini, slowly adding the cooking liquid, until it has reached the desired consistency.
Spoon it out into a bigger bowl and stir in the chopped tomato halves, half the garlic bulb paste, chopped basil, the thyme leaves, 2 tablespoons of the olive oil, 2 tablespoons of the chopped parsley, the lemon juice, salt and freshly ground black pepper to taste. Sprinkle with the dried rosemary powder and the remaining chopped parsley, and garnish with the whole basil leaves and a drizzle of olive oil. Use as a bruschetta topping or as a dip for sesame grissini.