Appetizers » Roasted & Toasted Garlic Hummus
You can buy prepared hummus and you can make hummus with canned chickpeas. But once you hear what Joe Brenner has to say about cooking chickpeas, you'll be hooked on making your own. Then he toasts slices of garlic. And he slow roasts a whole head of garlic and adds that to the mix. Serve hummus with Joe's Grilled Shrimp with Cumin & Cilantro for a perfect meal of flavors, textures and colors.
Print RecipeIngredients
- 2 cups chickpeas
- pinch of baking soda
- carrots (optional)
- onion (optional)
- 2 cloves garlic, sliced & toasted in canola oil
- 1 head of roasted garlic (*see instructions below)
- ¼ cup fresh lemon juice
- ⅓ cup tahini
- 2 tbsp olive oil + ½ tsp to roast garlic
- salt & pepper to taste
Special Equipment
- blender
How-to
- For Toasted Garlic: Toast garlic in canola oil on the stove until browned
- For Roasted Garlic: Preheat oven to 375º. Slice ½" off the top of a whole head of garlic. Put garlic in a small oven-proof pan. Drizzle with ½ tsp of olive oil. Cover with foil and roast 45-60 minutes. Allow to cool before handling
Prepare Chickpeas & Make Hummus
- Soak chickpeas overnight in water with a pinch of baking soda (makes chickpeas softer)
- Drain and rinse thoroughly
- Bring a large pot of water to a boil and cook chickpeas with carrots and onions until tender, about 2 hours
- Put chickpeas in a blender. Add toasted garlic and squeeze in roasted garlic cloves
- Add lemon juice, tahini, olive oil, salt & pepper and puree to a smooth consistency. Add a little more olive oil as necessary to assist blending
Serving Suggestions
- Garnish with roasted tomatoes, cilantro leaves and a drizzle of olive oil
- Serve with pita chips
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