The few days after any holiday is absolutely the worst. My mind is still on holiday, but my school is not! All I want to do is lie around, eat in bed and watch trashy TV. This weekend is going to be all about catching up and maybe some procrasti-baking :P
I am a super garlic aficionado, minus the bloating and gas (what!? :X). I've tried it in all forms...roasted, fried, deep-fried, raw, boiled, barbecue-d, even fermented (black garlic anyone?). If I ever meet a vampire in an alley, I will be so ready. Unless, it's Edward Cullen...is Twilight still relevant or is that so 2013? Anyway, I had too many garlic bulbs lying around threatening to shoot green stems, so I popped them in the oven and made hummus! This totally satisfies my garlic cravings and makes me extremely kissable :D
Roasted Garlic Hummus
2 heads garlic2 tbsp tahini
1 can of chickpeas
juice of 1 lemon
1/4 tsp salt
2 tbsp cold water
olive oil
- Preheat oven to 350F. Cut a little bit of the tops of the garlic bulb and put in foil. Drizzle with olive oil and wrap tightly. Roast for 1 hr
- Remove and let it cool until you can touch it
- Blend chickpeas in a food processor into a stiff paste (I used an immersion blender)
- Add tahini, lemon juice and salt. Squeeze the roasted garlic cloves out of their skins and into the processor. You can adjust how garlicky you want it. Blend to mix
- Add the ice water and blend until smooth (3-4 mins)
- Serve with olive oil and enjoy with pita chips and veggies
THe flavor of roasted garlic is the best!! It sounds absolutely wonderful mixed into hummus.
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ReplyDeletePost-holiday blues call for easy comfort. This Roasted Garlic Hummus is perfect: roasting the garlic tames its bite while boosting flavor. Chickpeas, tahini, lemon, and a little blending magic create a savory dip. Escape the school grind with this recipe and a quick Slope Game session! Perfect with pita or veggies.
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