Roasted Garlic Hummus

"Just because I love hummus so much, I'm posting recipes from a book I found. Source: Hummus by Avner Laskin"
 
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Ready In:
55mins
Ingredients:
11
Serves:
12
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ingredients

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directions

  • Soak chickpeas overnight in 10 cups of cold water.
  • Drain the peas, rinse, and transfer to a large pot.
  • Add the other 10 cups of water, baking powder and bring to a boil.
  • Reduce to low and cook uncovered for 2 hours or until peas are soft enough to crush in your hand.
  • Remove from heat and let stand for 40 minutes.
  • Strain, reserving liquid for later.
  • Place peas to a food processor adding the tahini, 3 tablespoons olive oil, cumin, lemon juice, 1/2 teaspoon salt, and 1/2 cup of the cooking liquid.
  • Puree into a smooth paste.
  • If the paste is to thick add a little more cooking liquid.
  • Add salt to taste.
  • In a small pot, place garlic and remaining 1/2 cup oil.
  • Cook covered over low heat for 30 minutes (careful not to burn), or until soft.
  • Transfer the garlic to a small bowl and crush with a fork until the texture is a course paste.
  • Add salt and pepper to taste.
  • Spread hummus on a plate and top with roasted garlic.
  • Serve with fresh bread, focaccia or pita.
  • *It does not sound like you are to use the oil for making this into a paste. So I'd save the infused oil for other cooking or maybe roast the garlic first then use 3 tablespoons of infused oil when this goes into the processor in Step 7.

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