December 4, 2010


Lately, I've been into hummus.  It's solid protein, so that makes me feel better when I spend $5.00 on a container of it and then consume half a bag of tortilla chips, through dipping, in one sitting.  A teacher I work with got me into the Sabre Roasted Garlic variety.  As she said, "I'm a fan of the clove."  I realized that yes, I'm a fan of the clove also.  Scott and I have, on more than one occasion, consumed entire bulbs (plural) of roasted garlic in a weekend.  Spread it on some sourdough bread, top with diced tomato, and wow.  But anyway...I decided to give hummus a try in the food processor.  It's incredibly cheap to make and will keep for over a week in the fridge (unlike guacamole).  My verdict is that I need to play with the recipe a bit to add some more flavor.  Or maybe Sabre just puts something special in theirs..

Roasted Garlic Hummus

1 can (almost 2 cups) of chickpeas, rinsed and drained
1 bulb roasted garlic
juice of 1 lemon
1 t. salt
1/2 c. olive oil

To roast garlic:  Slice off the very top of the bulb (about the top 1/4), leaving the paper around the cloves.  Just peel off excess paper so the top of every clove is exposed.  Set on a piece of foil.  Drizzle olive oil onto the bulb.  Wait a minute, until it has soaked in, then drizzle a little more.  Wrap up in foil and place in a small ceramic dish (I do this so the oil doesn't leak.).  Roast at 350 degrees for about 50 minutes. Wait for it to cool and then pop the cloves out with a fork.

Once the garlic is roasted, combine all ingredients in a food processor (mine is 7 cups and the mixture filled it about half way) and blend.  Refrigerate for about an hour or so before serving.

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