Wednesday 24 October 2012

Roasted Garlic Hummus

Hummus is a Middle Eastern staple that many of us have come to grow and love. Earthy yet rich, hummus makes a healthy dip for chips, bread or vegetables, I tend to just dig into the bowl with a pile of carrot sticks and some cucumber slices. My spin on this tasty little concoction is the use of flavoured olive oil and roasted garlic, hope you love it as much as I do!

-540 ml chickpeas (canned)
-1/4c water
-¼ c. tahini
-2 cloves garlic
-¼ tsp. salt
-Black pepper to taste
-Zest of half a lemon, juice of half a lemon (or more, to taste)
-1/4c.  aromatised olive oil (Thyme, lemon or oregano are all good in this mix!)
-Pinch of cumin and/or paprika (optional)
1)Roast cloves of garlic, in their papery outer shells, for 1 hour at 350 degrees, checking occasionally to avoid burning.
2) Drain chickpeas, rinse, pour into a blender, make sure to squeeze the garlic from its husk, it should come out easily.
3) Pulse mixture until smooth, adding water as needed, if you need more liquid, don’t hesitate to add the rest of the water. If you still need more liquid, add more oil and lemon juice.

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