Roasted Garlic Hummus

1 whole head garlic
3 tablespoons extra virgin olive oil
1 15-ounce can chickpeas, drained, liquid reserved
2 tablespoons tahini (sesame seed paste)
juice of 1/2 lemon
1/2 teaspoon each: ground cumin, salt
2 tablespoons chopped parsley

Heat oven to 350 degrees F. Separate garlic cloves from hard stem. Place on a pieces of foil, Drizzle with 1 tablespoon olive oil; fold foil over the top. Roast until cloves are soft and golden brown, 30 to 45 minutes. Squeeze out the roasted garlic from their skins.

Place chickpeas, tahini and roasted garlic in food mill. Process it through the finest plate. Stir in lemon juice, cumin and salt. If too thick, stir in some of the reserved chickpea liquid to thin. Spoon hummus into serving bowl and drizzle remaining 2 tablespoons olive oil over the top. Sprinkle with chopped parsley.

Serves 8.

Adapted from “Chicago Tribune,” September 3, 2008.

 

Like this Recipe? Share it!

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkdin
Share on pinterest
Share on Pinterest