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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Nice figure friendly appetizer. Serve with pita bread or pita chips. Ingredients:
4 large cloves garlic, roasted |
1 tsp extra virgin olive oil |
1/4 tsp salt |
1 tbsp water |
1 can chickpeas (garbanzo beans), drained and rinsed |
3 tbsp + 1 tsp fresh lemon juice |
2 tbsp extra virgin olive oil |
1/2 tsp louisiana hot sauce |
1/4 cup water |
7 tbsp tahini |
sprinkle of paprika |
Directions:
1. Preheat oven to 425
2. To roast garlic: Cut off pointed end of whole garlic bulb; place garlic on a piece of aluminum foil and drizzle with 1 tsp olive oil. Fold foil to seal. Place on baking sheet. Bake at 425 for 45 minutes or until cloves are tender. Let cool slightly.
3. Put 4 roasted garlic cloves and salt into a food processor and process until finely chopped.
4. Scrape down sides of processor, add 1 Tbsp water and run it again briefly.
5. Drain liquid from chickpeas and rinse with fresh water.
6. Add chickpeas, lemon juice, hot sauce and 2 Tbsp olive oil and run until mixture is smooth.
7. Add 1/4 cup water and process for another minute or so.
8. Scoop mixture into a bowl.
9. Add tahini and mix in with a whisk.
10. Spoon the hummus onto a large platter, working the pile out towards the edges, leaving a rim at the edge like that of a pizza crust.
11. Pour a thin stream of olive oil around the top of the hummus.
12. Dust the top lightly with paprika.
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