Roasted Garlic Hummus
Summary
Yields: 4 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Rating: 5 stars
Cost: $5
Ingredients
1 garlic head
1 8 oz. can chickpeas/garbanzo beans
2 Tbsp. tahini
5 Tbsp. extra-virgin olive oil (2 for garlic, 3 for mixture)
2 tsp. paprika
1 Tbsp. chicken stock
1/2 lemon, juiced
Salt
Pepper
Roasted Garlic Hummus
Preheat over to 400 degrees.
Peel away skins of one full head of garlic. Begin to wrap up the cloves in a pile a of tin foil. Drizzle 2 Tbsp. extra-virgin olive oil over each clove, coating completely. Garnish with salt and pepper.
Bake for 30-35 minutes at 400 degrees, or until the cloves feel soft when pressed. Allow to cool.
Meanwhile, drain one can of garbanzo beans (or use fresh chickpeas). Submerge them in water and gently rub each bean until the kin has been removed. Removing the skins will ensure that your hummus is creamy, not pasty. Discard skins.
Combine the beans, remaining olive oil, tahini (mix well prior), juice of one half lemon, garlic and remaining oil from the garlic’s tin foil into a food processor or blender. Chop, mix or grind until smooth, about five minutes. Add 1 Tbsp. chicken stock to thin out the mixture if it is not as creamy as desired. Salt and black pepper, to taste, may also added.
Garnish with paprika and serve with raw vegetables, pita or garlic nann.