Hummus. Good for dipping and spreading. Kids love it. Adults love it. Nuff said.
2 heads garlic
2 heads garlic
2 cans of canned chickpeas, drained
juice of 1 lemon
1/2 cup of tahini
1 1/4 tsp. salt
1 tsp. ground cumin
1/2 cup olive oil , extra for drizzling over garlic heads
1. Preheat
the oven to 400 F. Using a
sharp knife, cut off 1/4" of the tops of the garlic bulbs, exposing the
individual cloves inside. Place the heads in a large piece of foil,
then drizzle with 1 T. of olive oil. Wrap in foil and roast for 30 - 45
minutes or until the cloves are soft. Allow the garlic to cool before you can handle it
2. In a food processor add the garbanzo beans, lemon juice
and roasted garlic. Blend until creamy and hummus-y (it's a word, go with it). Don't forget to scrape the sides of the
bowl occasionally.
3. Add the tahini, cumin, and salt.
4.With the
machine running, stream in the olive oil and blend until smooth. Add 1/3 c water if it is too thick.
YUM! I love hummus!
ReplyDelete~Have a lovely day!
Roasted garlic hummus is so dreamy! Thanks for the recipe!
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