Roasted garlic and sun-dried tomato hummus. Honestly, you can stop right there. Nuff said. I’m a total goner for hummus. This was my first attempt at a homemade recipe, and now, I’m a believer. It’s just better, in my humble opinion.
Anyway, I find this hump day treat appropriate because it’s easy to make ahead of time and maintains its freshness for up to a week, thus making it a delicious (and healthy) addition to your Super Bowl party table. Hope you enjoy!
- ¼ cup Tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 cup chickpeas, drained
- 1 teaspoon flake salt
- Freshly ground black pepper
- 1 medium bulb roasted garlic
- 3 to 4 cloves of raw garlic
- 2 tablespoons chopped sun-dried tomato
- ¼ to ½ teaspoon Sweet paprika
- Paprika & Olive oil (for topping)
Preheat oven to 350°F
With a very sharp knife, cut the top from a medium garlic bulb, just enough to expose most of the cloves.
Wrap the bulb in foil and drizzle with a small amount of olive oil, then roast for 45 minutes to an hour.
Once garlic is roasted, toss it in food processor (a blender doesn’t really work here I’m afraid) with tahini, 2 tablespoons of olive oil, salt and pepper, and lemon juice.
Blend until you have a pretty uniform mixture, then scrapes the sides and add the chickpeas.
Blend until combined thoroughly, adding water, more olive oil, or lemon juice as needed to achieve your desired texture.
Scrape hummus into a bowl and top with olive oil and paprika.
*Recipe adapted from I Like This
Quote of the day:
“A lie can travel halfway around the world while truth is still putting on its shoes.” –Mark Twain