Roasted Garlic Hummus
Hummus is a thick dip made from a combination of puréed chick peas, tahini (sesame paste), lemon juice and garlic. Originating in the Middle East, it's become so popular that commercially prepared versions are readily found in most supermarkets. Hummus is such a simple mix of ingredients though, it's practically as easy, and much more economical to make your own and flavor it according to your own taste.
- 1/2 head of roasted garlic (instructions follow)
- 1 can (15-ounce) chickpeas, drained and rinsed
- 1/4 cup tahini (see notes for substitutions)
- Juice and zest of 1 lemon
- 2 tablespoons olive oil
- 1/4 to 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne
- 1 tablespoon parsley, chopped
- Oven toasted pita triangles (instructions follow)
Place about half the cloves from one head of roasted garlic in the work bowl of a food processor. Add the chickpeas, tahini, lemon juice and zest, olive oil, salt, pepper and cayenne. Pulse to blend, then process until smooth and creamy. If the mixture seems too thick, add a little water, 1 tablespoon at a time.
Once the mixture is smooth, add the chopped parsley, pulse once or twice to blend, then transfer the hummus to a serving bowl. Serve with oven toasted pita triangles.
Makes about 1-1/2 cups
Tahini is a paste made from ground sesame seeds. Many supermarkets carry it in the ethnic section of the store, but if you can't find it, substitute 3 tablespoons of peanut or almond butter combined with 1 tablespoon of sesame oil.
To make roasted garlic:
Preheat the oven to 350°F. With a sharp knife, trim about 1/4-inch off the top of a whole head of garlic - just enough to expose the interior of each clove. Drizzle with the olive oil and wrap loosely in aluminum foil. Roast at 350°F for about 45 minutes, until the garlic is soft and sweet. Set aside until cool enough to handle. Separate the cloves of garlic and gently squeeze the bottoms until the cloves pop out of the open ends.
To make oven toasted pita triangles:
Preheat the oven 400°F. Cut pita pockets into the desired sized triangles and separate each into top and bottom halves. Brush them with olive oil and sprinkle with sea salt and freshly ground black pepper. Bake for 3 to 5 minutes until golden and toasty.