Roasted Garlic Hummus
Free of Gluten, Dairy, Soy, Eggs. Vegan.
- 1 15-ounce can Garbanzo Beans (Chickpeas)
- ⅓-½ cup Olive Oil (depends on your preferred texture)
- ⅓ cup Tahini
- Juice of one Lemon
- 1 head Roasted Garlic (need help? see below)
- 1 clove Fresh Garlic
- ½ teaspoon Hot Paprika
- ½ teaspoon Salt
- ½ teapsoon Pepper
Get Busy
- Ready? Put everything in a food processor. Turn it on. Wait. Turn it off. Eat.
Yield: ~1 pint
Prep. Time: 5 minutes
Roasted Garlic
- Preheat your oven to 400 degrees.
- Split a head of garlic from side to side, not from top to bottom. The goal is to cut the cloves in half through their midsection. Do this to a bunch of heads of garlic at once and store the rewards in olive oil in your fridge. You’ll find ways to use them. I promise.
- Place the split heads of garlic in a roasting pan and drizzle lightly with olive oil, just enough to cover the exposed garlic flesh.
ok; seriously. the more i read from what you post and tweet the more i feel we should be friends. you had me at a ‘last 5 years while cooking’ reference.
Love it. I regularly sing “If I Didn’t Believe in You” while doing dishes.
Love it. I regularly sing “If I Didn’t Believe in You” while doing dishes.
dan, i now own a food processor! i’m going to try this & will report back! so excited.
SP. I expect a full report. Double duh.
Two questions:
How long do you roast your garlic? I usually put it in foil and let it go for 15-ish min.
And, tahini or roasted tahini? I have never resolved that one to my satisfaction.
Can’t wait to come see the show and then, later, have TV viewing parties for that show
Ah tahini. Frankly, I’ll take either. Mostly I buy roasted, more flavor. As for the garlic, I don’t roast it in foil out of my bizarre fear of aluminum and alzheimers. I chop it in half, smear some olive oil on top, throw it in a roasting tray and put it in the oven at 400 degrees for anywhere from 30-50 minutes. When it’s nice and golden I take it out and devour.