Tuesday, March 2, 2010

Roasted Garlic Hummus

 
I eat hummus like peanut butter. I love spreading it on a pita (who doesn't?) and replacing boring old condiments with it. Hummus gets part of its depth from garlic. I wondered how the flavor of the hummus would be if instead of adding raw (and sometimes overpowering) garlic, I used roasted garlic. I put it to the test and was ecstatic with the results. The hummus still had the bark of the garlic, but less of the bite (those close to you will thank you). Plus, roasted garlic gave the hummus a slightly sweeter flavor. I have never loved tahini in my hummus, but if you are a tahini gal/guy, by all means use it. Tinker around with the intensity of roasted garlic. I usually add a clove at a time and test for flavor for before adding more.


Roasted Garlic Hummus
(Printable Recipe)
1/2-1 bulb roasted garlic (read how to roast it here)
1 15 ounce can chickpeas, drained and rinsed
1 small lemon, juiced
1/4 cup extra virgin olive oil
1/2 teaspoon good sea salt to taste


Put all ingredients in a food processor and blend until smooth. Taste and season accordingly. Serve with toasted pita chips, sliced cucumbers, or with a spoon and a smile. 

4 comments:

  1. I LOVE garlic, and actually can eat it raw (it's cool, I rarely talk to or kiss people), but I love roasted garlic even more. This is awesome, I never would have thought of roasting garlic before making hummus.

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  2. Awesome idea! I love hummus but hate the breathe it leaves me with. Will start making this.

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  3. My husband eats hummus almost everyday when he gets home from work. He is always hungry and can't wait until dinner is ready to eat. Anyway, we like it best when we throw in some diced tomatoes and corn (in the winter we use frozen corn but in the summer we use uncooked corn RIGHT OFF THE COB. I know it sounds a little crazy but its so sweet and crunchy and ... ah heaven. We add diced tomatoes and corn in our guacamole too!

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  4. Corn sounds great! I'll have to try that sometime. :) -Meredith

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