Skip to main content

IT'S HUMMUS TIME!!!!

Image
By
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
Active Time: 15 minutes
Total Time: 1 hour, 10 minutes
Makes: 1 1/3 cup
Serving Size: 2 1/2 tablespoons
Calories per serving: 134
Fat per serving: 10
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
  1. 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.
  2. 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

Popular posts from this blog

Hough Bakery - butter cookies

By
Hough Bakery By  Gail Greenberg   &   Diane Rolfe Hough Bakery was an integral  part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have  always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra  magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately  even with Archie's being open, my food afflictions will not allow  me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I  will switch some things  around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streus...
Post a Comment
Read more

Johnny Mango's Shrimp Fried Rice with Fiery Lime Sauce

By
Backstory: My friend introduced me to this AMAZING fried rice about 6yrs ago. She asked did I want "fried rice" (I'm thinking "traditional" fried rice) OH NO! I tasted this and my taste buds went crazy!!! I had her bring it as often as I could. Unfortunately I have never been to Johnny Mango (near Downtown Cleveland) myself. I have been craving this for about 6yrs and I am SOOOOO HAPPY that there is a recipe! I do still want to go to   Johnny Mango World Cafe & Bar but until then I will try to recreate it myself. If you ever visit Cleveland OH I suggest checking this out!  INGREDIENTS For the rice 2 cups  jasmine rice (I'd probably use white and brown) 2 3/4 cups  water (filtered clean water) 1 tablespoon  vegetable oil (Olive oil) 1 teaspoon  salt (kosher salt) 2  eggs, beaten 1 teaspoon garlic, minced 6 ounces  shrimp (large 31-40 count) 1/3 cup  scallions, sliced 1 cup  English cucumber, diced (organic) 1 ...
Post a Comment
Read more

Authentic 1-Day Ethiopian Injera: Gluten-Free 100% Teff Flatbread

By
I really really hope that I can make this recipe work! I received some teff flour from the food pantry and I had NO idea what to do with it. I am so happy I found this recipe! Makes:  4-6 Injera Time:  1 day to ferment, about 30 minutes to cook Tools: Large glass bowl Cheesecloth, muslin or kitchen towel with a thin weave Parchment paper Ingredients: Try to buy everything organic.   Here’s why . 1 1/2 cups teff flour 2 cups pure water 1/2 tsp baking powder Coconut oil for pan 1/4 tsp salt, or more to taste Let’s get started. Place Teff flour in a large glass bowl, add water and stir well. Cover with a cheesecloth or towel and place on the counter and let it sit for 1 day/24hrs. Do not agitate or stir the batter, just leave it be. After 24 hours, you’ll see that your batter is alive and fermenting. Every batch I made looked a bit different, some were brain-like (below) and some were less puffy. Bring a pan to medium heat, and very lightly, coat ...
Post a Comment
Read more