Roasted Garlic Hummus
We are both in agreement that this is the best vegetable dip I’ve made recently. Roasting the garlic beforehand instead of just throwing in cloves of garlic gives it a completely different taste and it’s worth it if you have the hour to spare. Roasting the garlic like this is also great for crostini, pasta, and salad dressing recipes as well. I’ve roasted heads of garlic and used them to make garlic bread for holiday parties, it gives it much more depth of flavor than just using garlic powder.
Roasted Garlic Hummus
1 head garlic, top sliced off
Dash of olive oil
Kosher salt and black pepper
2 cans chickpeas
2 Tablespoons tahihi
3 Tablespoons olive oil
1/4 cup water
2 Tablespoons fresh lemon juice
1/2 teaspoon salt
1. Put garlic in tinfoil and put a dash of olive oil on top and sprinkle with salt and pepper. Cover entire head in tinfoil and place on a baking sheet, roast at 375 degrees for one hour.
2. Once cool, use your fingers to remove all of the garlic (you will spell like garlic all day, be prepared to be okay with this). Combine all remaining ingredients with garlic into a food processor and pulse until creamy.
