Roasted Garlic Hummus

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Roasted Garlic Hummus

 

2 cans garbanzo beans, or 4 cups cooked garbanzos

2 heads roasted garlic * note

1/4 cup tahini

1 teaspoon salt

1/4 cup olive oil, or less if on fat-restricted diet

2 lemons, juiced, zest removed and chopped from one of

the lemons

1/2 bunch parsley, chopped (watercress works too)

water

 

In food processor add cooked or canned beans (drain

some juice off), the pulp from the roasted garlic

cloves, tahini, salt, olive oil, zest from one lemon,

all lemon juice, and parsley. Whirl for quite a long

time, until it's very smooth. While whirling, add

water a tablespoon at a time until it looks perfect, I

often use about 3 to 4 tablespoons, but it depends on

whether the beans were canned or cooked at home.

* Note I roast my garlic bulbs in foil with a little

butter all wrapped up on 350 for 45 minutes in the

toaster oven.

 

 

 

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