For the past couple of months, I have been on a huge hummus kick. I can't really explain why I'm craving hummus or what inspired this recent hummus fascination but I just can't seem to get enough of the creamy dip lately. My absolute favorite way to eat hummus is with salty pretzels or crackers but I'm trying to get a few more vegetables onto my hummus plate too.
Like I said, I've eaten LOTS of hummus over the past couple of months so I've had the chance to try a lot of different varieties - both store bought and homemade.
I finally stumbled on an ultrasmooth and creamy version with roasted garlic that is far superior to any grocery store version. If you are a fan of roasted garlic, you need to try this. You may never buy grocery store hummus again. It takes a little bit of time to prepare but I think you'll agree - it's TOTALLY worth it.
Roasted Garlic Hummus
3 Tablespoons fresh lemon juice
1/4 cup water
6 Tablespoons tahini
2 Tablespoons olive oil
14 ounce can chick peas
1 head garlic
1/2 teaspoon salt
pinch cayenne (optional)
3 Tablespoons fresh lemon juice
1/4 cup water
6 Tablespoons tahini
2 Tablespoons olive oil
14 ounce can chick peas
1 head garlic
1/2 teaspoon salt
pinch cayenne (optional)
Slice head of garlic in half.
Drizzle with olive oil and wrap tightly in foil. Roast 1 hour at 350. Let cool slightly.
Combine lemon juice and water in a small bowl.
Whisk together tahini and 2 Tablespoons oil.
Peel skins from chicken peas and discard.
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Process chick peas in food processor until ground.
With machine running, add lemon juice mixture and oil/tahini mixture.
Squeeze in roasted garlic and process until smooth.
Serve with your favorite pretzels, pita chips, vegetables or crackers.
Ciao!
