Creamy Hummus with Golden Garlic Oil

1. Peel the garlic cloves. Slice one clove thinly and set aside for the garlic oil. Leave the other two whole.

2. Bring a small pan of water to the boil and simmer the two whole garlic cloves for 5 minutes. This mellows their sharpness and gives you a smoother, sweeter hummus. Drain and set aside.

3. In a blender or food processor, combine the tahini and lemon juice first. Blitz for about a minute until the tahini turns pale and creamy — this step aerates it and makes the hummus noticeably fluffier.

4. Add the boiled garlic cloves, salt, and half the olive oil. Blitz again for 30 seconds.

5. Add the drained chickpeas and blitz on high for 2–3 minutes, scraping down the sides as needed. Add cold water a tablespoon at a time until you reach a smooth, creamy consistency you're happy with. Taste and adjust salt and lemon juice.

6. For the garlic oil: warm 2 tbsp olive oil in a small pan over low heat. Add the sliced raw garlic and cook gently for 3–4 minutes, stirring, until it turns lightly golden and fragrant. Remove from the heat immediately — it catches quickly.

7. Spoon the hummus onto a plate or into a bowl, using the back of the spoon to create a swirl. Drizzle over the golden garlic oil and sliced garlic pieces. Serve with bread, flatbreads, or crudités.