Which is actually more "Roasted Garlic and Lemon Hummus", because I like a lot of lemon juice. Now. I have never made hummus before. And now I am *kicking* myself, because oh my dear fluffy lord, what have I been missing? Adapted from here.
Now, not to sound like Ina Garten here, but you really want a good quality olive oil for this, because you really want that fruitiness. At least, it really seemed to make this recipe pop.Roasted Garlic HummusIngredients
*1 can chickpeas/garbanzo beans (15 oz.)
*1 bulb roasted garlic
*3 tbsps lemon juice
*3 tbls olive oil
*1 tsp oregano
*Salt to tasteDirections
Roast garlic (instructions below).
Drain chickpeas, reserve liquid. In a food processor, process beans, garlic, olive oil, lemon juice and oregano until desired consistency. If hummus is too thick, simply add olive oil and chickpea liquid until desired consistency. (Note: I also added lemon juice.)
Also add salt to taste.To roast garlic:
Preheat oven to 250 degrees F.
Separate a head of garlic into individual cloves. don't peel the cloves, but do rub off any flaky or papery skin. Use a paring knife to cut off the stem end of each clove. You basically want the peel to stay one, but it is fine if a little does come off.
Put the cloves in the center of a square piece of aluminum foil. Drizzle with a little olive oil, and using your fingers to rub the oil evenly on the cloves. Gather the aluminum foil into a pouch and set it directly on the rack of your oven. Roast until the garlic becomes very soft, approximately 1 hour. NOTE: You can roast two heads of garlic in one pouch, but for more than that, make another pouch.
When done baking, open the pouch and let the cloves sit until they are cool enough to handle. When cool, squeeze each clove gently at the untrimmed end and the roasted flesh should slide right out in one piece.