Wednesday, May 7, 2008


I’ve made a discovery and there’s no turning back. So ok, maybe it’s not an original discovery, since I’ve been reading about variations here and here, but it was the first time I personally tried roasting my garlic before blending it into my hummus, and boy am I glad I did!
Roasted garlic carries that buttery smell, taste and consistency, so it only makes sense that it would only add to the creaminess of hummus. I love good, stinky garlic as much as the next girl, but I’ve always been a fan of a blander hummus…and know I know how to make it!

2 cups chick-peas, drained and rinsed
1 head of garlic, roasted in olive oil
1/3 cup tahini
juice squeezed from half a lemon
¾ cup veggie stock
1/2 tsp salt1 head of roasted garlic

Puree all ingredients together in a food processor. Serve with olive oil, pine nuts or paprika.

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