Roasted Garlic Hummus
From My Open Kitchen
We're not the only people we know who have a food blog, so when we found out via Facebook that Billy Flanagan (a classmate of Mikey at Gonzaga) had his own cooking blog, we started following it and started looking for ideas. He posted this recipe for homemade hummus, and we knew we had to try it for ourselves.
The first exciting thing about this recipe was that we had to split open and roast whole heads of garlic, which we'd never done before.
After the garlic's done roasting, we mix together the classic hummus ingredients - chickpeas and tahini along with the appropriate spices - in a food processor.
This turned out really great! Who knew that hummus was so easy to make? You could definitely taste the garlic and tahini, but the lemon juice was really interesting too and added a freshness that you normally don't get in store-bought hummus.It was perfect for the shower with all of our fresh vegetables from Farmer Randy, but when we make it next time just for ourselves, we're definitely going to need to cut the recipe in half or something because it makes a lot of hummus.
Now you can swap out hummus for tahini and chickpeas on your grocery list thanks to Billy.Ingredients
- 2 16 oz cans chickpeas, drained and rinsed
- 1/2 cup tahini paste
- 2 whole heads garlic, split through the equator
- 1/3 cup lemon juice
- 1/2 tsp cayenne pepper
- Salt
- Pepper
- Olive oil
Preparation
- Preheat oven to 375.
- Place the garlic cut-side up on a sheet of aluminum foil and drizzle with olive oil.
- Wrap the garlic completely with the foil.
- Roast for 45 minute to 1 hour, until soft and browned.
- Open the foil, let the garlic cool, and then discard the peel.
- In a food processor, combine the chickpeas, tahini paste, lemon juice, roasted garlic, cayenne pepper, and salt and pepper to taste.
- With the food processor running, drizzle in olive oil until the hummus thickens evenly.
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