Easy Roasted Garlic Hummus

• Produce

  • 1 1 oz can Chick peas
  • 1 large head Garlic, Roasted
  • 1 Garlic, Roasted
  • 1 Parsley, fresh
  • 1/2 tsp Rosemary, Fresh

• Condiments

  • 3 tbsp Lemon juice, fresh
  • 3 tbsp Tahini paste

• Baking & Spices

  • 1/2 tsp Salt
  • 1 Sprinkle Sumac or cayenne pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 Drizzle Olive oil

• Liquids

  • 2 tbsp Water

• Other

  • tsp scant 1/4 ground cumin

Found on thechunkychef.com

Description

Directions

• To a food processor add chick peas, lemon juice, tahini paste, salt, cumin and rosemary, and pulse for about 1 minute.
• Scrape down sides and bottom of food processor, add about 3/4 of the roasted garlic, (set the rest aside to mince for garnish). Pulse until combined.
• While the food processor is on, stream in 2 Tbsp olive oil and 2-3 Tbsp water. 3 Tbsp will yield a slightly thinner hummus and 2 Tbsp will yield a slightly thicker hummus. I usually use between 2-3. Pulse until desired smoothness is reached.
• To serve, place hummus in a dish, make slight indentations and drizzle with olive oil. Sprinkle with desired garnishes and serve with fresh pita, naan, pita chips or vegetables.
• Keep refrigerated in an airtight container.
• Heat the oven to 400 degrees and place a rack in the middle position.
• Peel the loose paper off the garlic, leaving the tight paper skins intact. Keep the whole head together, dont separate any of the cloves.
• Using a sharp knife, slice off the top 1/2 of the whole head of garlic, exposing the tops of the cloves.
• Place garlic on a sheet of foil and drizzle the exposed cloves liberally with olive oil. Season with salt, pepper, and herbs de provence if desired.
• Wrap the foil up around the garlic, place in baking dish and roast in the oven for 40-50 minutes.
• Of course, exact roasting time will depend on the age, and size of your garlic.
• To remove garlic from the paper cloves, just squeeze on the root end and the soft garlic will slide right out.
• To store, place garlic cloves in an airtight container and keep refrigerated. Cover with olive oil if desired.