into a bowl of freshly made Roasted Garlic Hummus. No additives or preservatives. Just an easy go to snack or simple dinner on a busy evening.
Years ago a friend of mine taught me just how easy it is to make. The important tool is a food processor. I bought mine at a garage sale for just $5 about 10 years ago. I use it for all kinds of things. Salsa, nut butters, slaws, salads, shredding cheese, it is one of my favorite kitchen appliances.
But, this Roasted Garlic Hummus recipe is my favorite snack to whip up in no time flat. Store in the frig, and have ready for an answer to a growling tummy anytime.
Lovely choice for a packed lunch.
Dip your pita bread, naan, corn chips or veggies into this yummy concoction. Slice up a baguette and slather on the spread. Top with a cherry tomato. Nice addition to a sandwich, too!
ROASTED GARLIC HUMMUS
Take one nice large bulb of garlic, slice off the top to
expose the cloves, and wrap in foil.
Roast in the oven at 300 degrees until soft. It took mine about an hour.
Then squeeze out the rich, dark,
smooth and silky garlic into your food processor.
Make sure you squeeze out all of it. It won't overpower the dip.
Roasted garlic is sweeter and milder than when using it raw.
Similar to caramelized onions in a recipe.
1/2 cup extra virgin olive oil
1/2 cup Tahineh
(most produce markets have this on their shelves,
it is ground sesame seeds)
1/4 teaspoon garlic powder
1/4 cup water
2 -15 oz. cans chick peas, drained
1/4 teaspoon salt (you can add more to taste)
Turn on the food processor and let it rip! I like mine really smooth,
but lumpy is pretty good, too.
Put the Roasted Garlic Hummus into a sealed container.
Finish it off with a little drizzle of extra virgin olive oil and a sprinkle of paprika.
Great for a party. It will disappear in no time. This recipe makes about 2 1/2 cups of Roasted Garlic Hummus. You can store it in the frig about 2 weeks, if it lasts that long.