Roasted Garlic Hummus – 2 Ways!

I think hummus is one of my favorite foods.  It’s so versatile.  You can eat it as a dip, or a sandwich spread, or a dip with a different kind of chip, or in pitas, or in dips.  It’s also totally vegan so you can serve it to pretty much anyone and it’s a good source of protein since it’s made almost entirely of chickpeas (garbanzo beans).  I used to eat it all the time the year I went temporarily insane and became a vegan. (*Note, I am not knocking vegans, I respect the sh*t out of them, I just mean that for a person like me who loves meat and cheese and milk so very much, I had to have been insane.)  But hummus is just one of those super yummy things that’s really easy to make and personalize to your own tastes.  I made roasted garlic hummus, but leave out the roasted garlic and you have plain hummus.  And add in Sriracha (Rooster sauce) and you have spicy hummus!  Etc.

Ingredients:

2 cans of cooked chickpeas (drained and washed)

1 bulb of roasted garlic (bulb, not clove see recipe for details)

2 tbsp tahini

3 tbsp EVOO

1/2 tsp kosher salt

1 lemon, juiced

Sriracha (for spicy hummus)

Paprika and chopped parsley (for garnish)

And you’re ready!  Basically, throw all those things in a food processor and blend.  You can add more olive oil or lemon juice to taste depending on how thick you want it.  Add some sriracha and make it spicy!  Or add some cilantro and make it cilantro-y.  I made a plain, spicy and spicier version, but you can really do anything you want.  The world is your hummus!  Is that right?

 

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Roasted Garlic

So, roasting garlic is super easy, but if you don’t know how to do it, here’s a quick tutorial.

Seriously, it’s so easy.

Like, your cat could do it.

Or something with thumbs

Onward!

First you need a whole bulb of garlic.  Not a clove, a bulb.

this is a bulb.

Then you chop the top off (not the part with the roots, the other part) and peel away the excess skin on the outside.

like this.

Now preheat your oven 400 degrees.  Next get a sheet of tin foil and wrap your prepped garlic up nice and tight in the tin foil.  You don’t need several layers, one to two is good.  Now if you want to make multiple roasted garlic bulbs you can neatly put them into a muffin tin or you can put them on a cookie sheet or whatever.  They leak garlic ooze sometimes so it’s best not to just have them freestanding in the oven.  Leave them in for 45 minutes to an hour and you’re good to go!  Easy and delicious.  Just like me.  Or..well, you know.

tasty.