I love to serve up a zesty batch of hummus for my friends when they come over on the occasional Friday night. We sit around the table breaking apart large rounds of homemade flatbread, swigging on our favorite refreshments, while great music plays to keep the tempo of the night going. What starts out to be a light snack and drinks with friends, turns into an evening of grilling and dancing with good friends.
The roasted garlic is my favorite part of this recipe. If you haven't tried making it yourself, it's super easy to roast garlic. Going the extra step to prepare it is well worth the time. Use your best tasting extra virgin olive oil to drizzle on top of this dip.
Hummus is delicious for dipping and using in veggie sandwiches. If you've never made hummus, this is an excellent recipe. It's milder than hummus recipes made with fresh garlic. Fresh garlic hummus recipes come with a powerful punch of garlic flavor, well my fresh garlic hummus recipe does. ;D I love fresh garlic as much as I do roasted.
HERE'S WHAT YOU NEED
- 1 small bulb of roasted garlic
- 1 (15 ounce) can of chickpeas, drained and save back 2 tablespoons of liquid
- 3 tablespoons of fresh lemon juice
- 2 to 3 tablespoons tehina (sesame seed paste)
- 1/2 teaspoon salt
- extra virgin olive oil to drizzle on top
- pita bread wedges, crackers
Squeeze roasted garlic cloves into a food processor. Add chickpeas, reserved liquid, lemon juice, tehina, and salt. Process until coarsely pureed. Move dip to a serving dish. Before serving, drizzle 1 to 2 tablespoons of olive oil over the top.
MAKE AHEAD
Prepare up to 1 day ahead of time. Cover and refrigerate until serving.
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