This is the original recipe I used when I made it the first time. Of course I switched some things around (Recipes are kinda like strong suggestions lol)
roasted garlic hummus
To make ahead: Hummus will keep covered in the fridge for up to 4 days.
Ingredients
- 2 heads garlic
(I used minced garlic in the jar, 2 heaping teaspoons from the sliverware drawer )
- 4 tablespoons extra-virgin olive oil, divided (I eyeballed it, plus it needed more to loosen it up)
- 1 15 1/2-ounce can chickpeas, drained and rinsed
- 3 Tablespoons plus 1 ½ teaspoons fresh lemon juice (from about 1 juicy/large lemon) (I poured to taste I LOOOOOVE lemony things)
- 2 tablespoons tahini (I used the "tablespoon"/ soup spoon from the silverware drawer)
- ¾ teaspoon salt (season to taste)
- optional garnish: sumac powder, chopped parsley and more extra-virgin olive oil for garnish (I did drizzle more lemon, olive oil, and parsley on top)
- I ate this with Nathan's Dill Pickles and potato chips. Usually at the restaurant I eat it with french fries because I can't have the pita bread
Instructions
- Preheat oven to 350 degrees F. Rub extra papery skin off of whole heads of garlic. Cut tips off each clove of garlic with serrated knife to exposing a bit of garlic. Lay root side down on a sheet of aluminum foil or in a small baking dish. Drizzle 2 tablespoons oil over the cut end of the garlic. Crimp foil closed or cover the baking dish with foil. Roast until the garlic cloves are soft and fragrant, 45 minutes to 1 hour. Open foil and let sit until cool enough to handle.
- Squeeze the garlic cloves out of their papery skin. Discard skin and transfer the cloves to a food processor. Add the remaining 2 tablespoons oil, chickpeas, lemon juice, tahini and salt and puree until completely smooth, about 1 minute. Serve sprinkled with sumac, parsley and drizzled with more olive oil if desired.
Notes
Fiber 1 g. Protein: 3 g. Sodium: 231. Sat Fat 2 g.
Comments
Post a Comment