3 cups canned chickpeas or 2 cups cooked chickpeas
2 Tablespoons tahini
4 Tablespoons olive oil
1/4 cup warm water
1 large head of garlic
1 lemon, juice only
1/4 teaspoon sea salt
Instructions
Preheat oven to 375 degrees F. Cut of the very topof the garlic clove (about 1/4 inch) so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow to cool.
Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Rinse and drain cooked or canned chickpeas. Add them, and all other ingredients to the food processor and blend until completely smooth.
Scrape ingredients off sides of food processor to make sure it blends evenly. If ou find that the hummus is too thick, add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid.
Originally Submitted
10/19/2011
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