I am a big fan of dips in general, particularly hummus! I love how quick and easy it is to prepare, not to mention how simple the ingredients are. This roasted garlic hummus was delicious, but be warned: the garlic flavor can get pretty intense depending on the size of the garlic head you use.
1 (19 ounce) can chickpeas
1 head roasted garlic (see below for instructions)
Juice and zest from 1 lemon
2 tablespoons tahini
2 tablespoons olive oil
salt and pepper to taste
To Roast the Garlic:
Peel off the outer layers from the head of garlic, but leave the individual cloves encased in peel. Cut the tops of the heads of garlic off so that a little bit of each clove is exposed. Drizzle olive oil on the exposed garlic cloves and season with kosher salt. I drizzled the olive oil in batches, to make sure that the head soaked up as much as possible. Cover the garlic in aluminum foil, and bake at 400 F on a cookie sheet until the garlic is soft and golden brown, about 1 hour. Let the garlic cool. Once it has cooled, carefully remove each clove from its peel and set aside. This also make a tasty snack--enjoy it with crusty bread, or as an appetizer!
Puree everything in a food processor until smooth. Add some water (or olive oil) to bring it to the consistency that you like. Serve with veggies, or pita chips! It also makes a good spread in sandwiches.
Jules,
ReplyDeleteThe hummus gods were speaking to us both this weekend. I also made roasted garlic on Saturday. I roasted the garlic in one of those cute terracotta pots. No tahini-- just because I didn't have any, but I used cayenne for a little kick. mmmm garlic breath.
xo, keeep cooking!
Adriana