Roasted Garlic & Pesto Hummus

[Guest guest]

I don't need to explain how I feel about hummus again, do I? Well,

this is just another one to add to my Hall of Fame. I love roasted

garlic, and I especially love pesto. Combined together, they are

fantastic, and in hummus, provide a unique yet tasty flavor.

 

(If you don't know how to make roasted garlic, it's simple. Take a

head or two of garlic, slice off the top papery part until you hit

the cloves, place in a baking dish, pour about 1-2 tbsp of olive oil

over it, perhaps season it with pepper and salt, and throw it in a

375 degree oven. I like to continuously baste the garlic with the

oil until the cloves are nice and soft, about 30 minutes. Cool, and

then sqeeze out each garlic clove.)

 

Finished dish can be seen at http://www.28cooks.com

 

Roasted Garlic & Pesto Hummus

1 large head garlic, roasted

1 (30 oz) can chickpeas, drained and rinsed

2 tbsp pesto (either jarred or homemade)

1 tbsp lemon juice

Salt and pepper to taste

 

Squeeze out cloves of garlic food processor, along with remaining

ingredients. Process until smooth. (As a note, I generally prefer my

hummus to be fairly dry, and the oil from the garlic and pesto were

enough for mine. Feel free to add some additional olive oil if

desired.) Chill in the refrigerator for an hour or two before

serving.

 

Enjoy!

Christiane