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) 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. 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!
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