Quick and Smooth Hummus

• Vegan
• Gluten free

• Produce

  • 1 15 oz. can Chickpeas/garbanzo beans
  • 1 large clove Garlic
  • 1 Quick-roasted garlic

• Condiments

  • 1 Hummus
  • 3 tbsp Lemon juice
  • 1/4 cup Tahini

• Baking & Spices

  • 1 tsp Kosher salt, flaky

• Oils & Vinegars

  • 1 Olive oil

• Liquids

  • 6 tbsp Water

Found on thefauxmartha.com

Description

Ingredients

• Quick-Roasted Garlic
• 1 large clove of garlic, skin intact
• 2-3 tbsp. water
• Hummus
• 1 15 oz. can of chickpeas/garbanzo beans, rinsed and drained
• 1/4-1/2 c. warm water
• 1/4 c. tahini
• 3 tbsp. lemon juice
• 1 tsp. flaky kosher salt
• olive oil, for serving

Directions

• Well start by quick-roasting a clove of garlic. If you like the zingy flavor of raw garlic, skip this step. I like it either way, but Kev likes it less zingy. I quick roast garlic the same way I reheat pizza, just at a lower heat. In a cast iron pan or small skillet, turn heat to medium. Once the pan is hot, add the garlic with the skin still intact and toast all sides, about 30 seconds each or until the skin is lightly browned. Pour in water, 2 tablespoons or so, and cover. Turn off heat and allow garlic to steam. Water will dissolve. Garlic is ready once its soft to the touch, about 3 minutes. If garlic is still hard, return to the heat, add another tablespoon of water, cover and repeat.
• While the garlic cooks, add the beans, 1/4 cup of water, tahini, lemon juice, and kosher salt into a high-powered blender or food processor. Add in the peeled garlic once its ready. Begin blending on low to incorporate everything. Turn the speed up to medium-high, blending until the mixture stops. Turn off the machine and scrape down the sides. Add in half of the remaining water (about 2 tablespoons). Blend again on medium-high for about 3 minutes until the mixture is smooth and pale in color. The hummus will be thicker than a smoothie but will still blend easily. If the mixture stops moving (which is likely), stop the blender and break the air bubble. If the hummus is still too thick to blend easily, add in the rest of the water (the final 2 tablespoons) and blend. Hummus will thicken a bit as it sets.
• To serve, remove from blender into a plate or a bowl. Using the back of a spoon, pull river beds into the hummus. Repeat a couple time to make a bulls-eye pattern. Pour in good quality olive oil to the beds. Sprinkle with herbs or spices to garnish.
• To store, keep covered in the fridge for up to 2 weeks.