Roasted Garlic HummusSubmitted by: SHANNIBAL
IntroductionThis recipe is from the May & June 2008 issue of Cook's Illustrated. I entered it for tracking purposes.
A serving is 2 tbsp. This recipe is from the May & June 2008 issue of Cook's Illustrated. I entered it for tracking purposes.
A serving is 2 tbsp.
3 tbsp. lemon juice
1/4 c. water
6 tbsp. tahini
2 tbsp. evoo
1 16-oz. can chickpeas, drained and rinsed
2 heads garlic
1/2 tsp. salt
You can garnish this with toasted garlic. Great with carrot sticks and pita chips.
Combine lemon juice and water in small bowl. Whisk together tahini and olive oil in second small bowl. Process chickpeas, garlic, salt, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
Serving Size: Makes 2 cups