Roasted spring garlic is sweet and gives wonderful depth of flavor to hummus, which traditionally calls for raw garlic. Of course you can buy hummus anywhere, but once you try making it at home you will certainly make it often. It’s creamier, richer, and nothing beats eating it fresh while still warm. It’s the perfect sandwich spread, dip for veggies, or party-starter.
To learn more about Spring Garlic, click here to read the Back to Basics article.
More Back to Basics Recipes:
Roasted Spring-Garlic Hummus
|Calories:||35 per serving|
|Prep Time:||15 minutes|
|Cook Time:||2 hours|
|Total Time:||2 hrs 15 min|
- 2.5 cups dried chick peas
- 1/4 cup tahini
- 1 tsp baking soda
- 1 head garlic
- 3 tbsp lemon juice
- olive oil
- paprika and chopped parsley for garnishing
1. Place dried chickpeas in a bowl and cover completely with water. Soak 12 hours, or overnight.
2. Drain and rinse the chickpeas. Put them in a large pan with the baking soda and cover with water (about one inch over the top of the chickpeas). Bring to a boil, and then simmer gently, covered, for about 2 hours or until the chickpeas are very soft. Drain the chickpeas and reserve some of the cooking liquid, let cool.
3. Meanwhile, cut width-wise across the top of the garlic head to expose the cloves. Place in a small baking dish or foil packet and drizzle with olive oil and salt. Cover and bake in a 400 degree over for about an hour, until the garlic is carmelized and soft. Let cool and squeeze the garlic from the cloves into a bowl.
4.. Add the chickpeas to a food processor with the tahini, garlic, lemon juice, and a generous amount of salt. Start to blend the mixture, adding some of the reserved cooking liquid and olive oil to slightly thin out the hummus.
5. Place in a serving bowl and garnish with olive oil, paprika, and chopped parsley. Serve with fresh pita, baked pita chips, or raw vegetable sticks.