Tag - hummus

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.

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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.

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Spinach Hummus

The Yogurt and Dill Dip really is tasty with the chopped veggies but for some reason the second batch I made didn’t have the same consistency as the first — I think I added a bit too much lemon so it wasn’t quite perfect. Instead of trying another time I decided to make something a little different for this week. The only constructive criticism I received  — use more garlic next time. What can I say, I married an Italian man.

Spinach Hummus
2 1/2 cans chickpeas, drained and rinsed
3 cups raw spinach
3 Tablespoons olive oil
1/3 cup fresh lime juice
1/3 cup tahini
2 large garlic cloves
1 teaspoon kosher salt
1/4 cup water
1/4 cup cilantro leaves

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1. Combine all ingredients in food processor and turn on until the hummus is smooth.

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2. If it seems to be too thick and isn’t processing as well as you’d hoped, it probably means you forgot the lime juice. Whoops! Put in some fresh lime juice and continue pulsing until the right consistency.

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3. Devour!

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