Tuesday, May 10, 2011

Roasted Garlic Hummus

I can honestly say I have never made hummus before and only tried it a few times. I feel like recently it has become a very popular item. I am always looking for something that is healthy and low fat and this is both of that. It is actually a very versatile dip which you can use veggies, crackers or spread on a sandwich. It is also a very easy and simple recipe.

Roasted Garlic Hummus
Adapted from  eating well
1 head garlic
  • 1 19-ounce can chickpeas, rinsed, or 2 cups cooked chickpeas
  • 2 tablespoons lemon juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon tahini, (sesame paste)
  • 2 tablespoons water
  • 2 tablespoons chopped fresh parsley, plus a sprig for garnish
  • Salt, to taste
  • Paprika, for garnish

Preheat oven to 425°F. Remove the loose papery outside skin from the garlic head without separating the cloves. Slice off the top 1/2 inch. Wrap in a small square of foil and roast until the garlic is very soft, about 40 minutes. Unwrap and cool slightly. Separate the cloves and peel.
Puree the garlic, chickpeas, lemon juice, soy sauce, tahini and water in a food processor. Add more or less water as necessary to make a fairly firm dip. (I did not use tahini because I didn't have any)

Transfer to a small serving bowl, stir in parsley and season with salt. Garnish with a sprig of parsley and a sprinkling of paprika.

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