If you are a regular reader of my blog, then you probably already know that I absolutely LOVE garlic. So, to celebrate my romance with this glorious herb, I decided to make roasted garlic hummus today. The sweet and buttery taste of roasted garlic turns ordinary hummus into a luxurious spread that goes well with toasted flatbread or a hot, crispy baguette.
Roasting garlic is super simple. Remove the outer skins and lop off the tops. Sprinkle with a bit of cracked black pepper, sea salt, evoo and your favorite dried herb. Enclose garlic with foil paper and toss into a preheated oven at 350F for 30 minutes.
Remove heads from oven and allow to cool. The roasted cloves will easily fall out with a simple tug of each individual clove's skin.
Roasted garlic alone can be made into a delicious spread, but I thought adding it to hummus would encourage me to eat more chickpeas.
Roasted Garlic Hummus
(Yields 4-6 Appetizer Portions)
- 1 can (15 oz) chickpea, rinsed & drained
- 3 heads garlic, roasted & peeled
- 1 tbsp plain yogurt, or to taste
- 1 tbsp tahini, or to taste
- 1 tbsp fresh lemon juice, or to taste
- Extra virgin olive oil
- Sea salt to taste
- Cayenne powder to taste
- Pinch of cumin
- More EVOO, smoked paprika & chopped parsley to garnish
I still operate in a very old-fashioned kitchen, so the chickpea and garlic were pounded in a mortar and then mixed with the rest of the ingredients. You can certainly blitz everything in a food processor if short on time. Garnish with lots of EVOO, paprika and fresh parsley.