Hummus with Forty Cloves
The View From the Great Island
Hummus with Forty Cloves is a crowd pleasing appetizer that goes from game night to holiday party and back again...
- 1 ounce 15 can of garbanzo beans
- 40 cloves of roasted garlic or 4 bulbs of fresh garlic for roasting (how to below)
- Lemon juiced
- 2 tbsp O California Roasted Ga
- approximately 1/4 cup tahini
- a few roasted garlic cloves
- o Roasted Garlic Oil
- fresh thyme leaves
- If you are roasting your own garlic, preheat the oven to 350F
- Slice the tip end off of each bulb of garlic. Set the bulbs cut side up in a small baking dish or on a piece of foil. Brush or drizzle with the Roasted Garlic Oil. Cover loosely with foil and roast for about 60-70 minutes, or until soft and caramelized. Set aside to cool. When cool, pinch out the cloves by squeezing from the bottom of the head with your fingers, they'll pop right out.
- Drain and rinse the chickpeas really well. Put in a food processor along with forty cloves of garlic --- count 'em!
- Puree for several minutes, scraping down the sides of the machine often, until the mixture is smooth.
- Add the lemon juice and Roasted Garlic Oil and continue to puree, scraping down the sides often.
- Add in the tahini and salt and blend well. Finally, add 1/4 cup cold water and give it a final few pulses. Taste the hummus to adjust any of the ingredients.
- Turn the hummus into a serving dish, smoothing it out with the back of a spoon.
- Just before serving garnish with a few more garlic cloves, a drizzle of Roasted Garlic Oil and some fresh thyme leaves.