Roasted-Garlic Hummus
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Martha Stewart Living, February 2002
- Yield Serves 6
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Ingredients
- 3 large garlic cloves, unpeeled
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- One 19-ounce can chickpeas, drained
- 1/4 cup freshly squeezed lemon juice
- 3 tablespoons sesame tahini
- 3 tablespoons water
- 1 teaspoon coarse salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup fresh chives, minced
- Assorted crudites, for serving
Directions
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Preheat oven to 400 degrees. Place garlic cloves on a small piece of foil, and lightly drizzle with 1 teaspoon olive oil. Seal foil to form a pouch, and roast garlic in oven until soft, about 20 minutes. Remove the garlic from the oven, and allow garlic to cool slightly; peel and transfer to the bowl of a food processor. Add the chickpeas, and process until finely chopped.
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Add lemon juice, sesame tahini, water, salt, cayenne pepper, and 1 tablespoon olive oil, and process until the texture is light and fluffy but not entirely smooth, about 2 minutes. Stir in chives, and transfer to a serving bowl. Serve with assorted crudites, if desired.
This is an excellant recipe. I used a whole head of roasted garlic and only had sesame seeds instead of tahini and the taste was enjoyable to us with Garden of eatin blue chips. We have tried several differant recipes for hummus and this has been the best. Thanks