This creamy-zesty dip has more than 40 cloves of garlic in it. Roasting the garlic softens the cloves to a smooth, slightly sweet pulp that doesn’t overwhelm other flavors or give off that typical garlicky aroma.
And if you’re looking for a way to dress up store-bought hummus, you can just roast the garlic cloves and stir them in.
- 4 to 5 heads garlic
- 1⁄4 plus 1 Tbs. cup olive oil, divided, plus more for drizzling
- 3 cups cooked chickpeas, or 1 28-oz. can chickpeas, rinsed and drained 1⁄2 cup fresh lemon juice
- 3 Tbs. tahini
- Preheat oven to 350°F. Cut tops from garlic heads to reveal tips of cloves. Place garlic heads on large sheet of foil, and drizzle with 1 Tbs. oil. Wrap tightly in foil, and bake 30 minutes, or until garlic heads feel soft through foil. Cool in foil.
- Purée chickpeas 1 minute in bowl of food processor, or until finely chopped. Add lemon juice, 1⁄4 cup oil, tahini, and 1⁄2 cup water. Blend chickpea mixture 2 to 3 minutes, or until smooth.
- Squeeze roasted garlic pulp from each clove into chickpea mixture in food processor. Pulse hummus several times to combine. Season with salt and pepper. Spread in thin layer on large plate, and drizzle with olive oil.
PER 1⁄4-cup SERVING: 168 CAL; 5 G PROT; 8.5 G TOTAL FAT (1 G SAT FAT); 20 G CARB; 0 MG CHOL; 184 MG SOD; 3 G FIBER; <1 G SUGARS
Try a light, fruity rosé wine with Mediterranean appetizers such as hummus, muhammara, dolmades, and tapenade.
Success Secret: The Creamiest Hummus Ever
When cooking dried chickpeas for hummus, add 1 teaspoon baking soda to the cooking water. Baking soda helps break down the chickpeas when they’re blended for hummus that’s creamy and smooth.
Categories: Vegetarian recipes