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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I discovered hummus about 3 years ago. I had never even heard of it before. All it took was one time to eat it to know that I had really been missing something so delicious! I looked at several different recipes for it, then experimented with different ingredients, such as sun dried tomatoes, roasted red peppers, roasted garlic, etc. I think the roasted garlic is my favorite. Hummus can be made with or without the tahini, and still be delicious! :) Ingredients:
1 head garlic, roasted |
2 (15 1/2 ounce) cans chickpeas, drained |
1 tablespoon tahini (optional) |
5 tablespoons extra virgin olive oil |
1/4 teaspoon sea salt |
1 tablespoon lemon juice |
1/4 cup warm water |
1 dash cayenne (optional) |
paprika |
parsley |
Directions:
1. To roast garlic, cut about 1/4 from top of head to expose garlic cloves. Wrap in foil, but before you close the foil, drizzle a little bit of olive oil onto the garlic.
2. Close tightly and roast in 400 degree oven for about 45 minutes or until garlic cloves are soft. Let cool.
3. Squeeze garlic pods into food processor. Add tahini, 4 tablespoons of the olive oil, sea salt, lemon juice, water, and optional cayenne. Process until smooth and creamy.
4. Place in serving dish, making a well in the middle, and pour remaining olive oil into well. Garnish with paprika and parsley.
5. Serve cold with warm pita chips.
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