Healthy Recipe

January 9, 2012

Recipe – Roasted Garlic & Clove Hummus

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Although slightly labor intensive, it goes a long way! We also use it as a spread for breakfast sandwiches and grilled cheese sandwiches.

Prep time: approx. 30 minutes
Cook time: 50 minutes
Servings: 16 4-tablespoon servings

Folate is important in preventing neural tube defects, protects against heart disease, and helps form new cells.  It is just dark leafy greens that are excellent sources of folate but beans as well!

This week (January 8 – 14) is National Folic Acid Awareness Week.

And we love our legumes, especially in hummus.  Hummus is made from chickpeas or garbanzo beans. It is relatively easy to throw together, as long as you have garbanzo beans and tahini in your pantry, you can let your inner chef take over and experiment with additions.

This hummus is really more of a dip so feel free to lessen the amount of liquid for thicker consistency.

Preheat oven to 400F.

Roasted Garlic with Cloves

  • 2 fresh bulbs, tops chopped off
  • Whole Cloves, enough for each clove of garlic (about 8 to 10)
  • 2 tbsp Olive Oil

Stick cloves inside the centers of each garlic glove.

Place both bulbs in an oven proof dish and drizzle with olive oil.  Bake for 25 minutes.

Meanwhile,

  • 1 tbsp olive oil
  • 1 medium yellow onion, thinly sliced
  • 3 garlic cloves, pressed and sliced
  • 1/2 tsp cumin
  • 1/2 tsp sage
  • 1/2 tsp paprika
  • 1 tsp fresh rosemary, chopped
  • 1 15 oz. can of Cannelini beans, rinsed and drained
  • 1 15 oz. can of Garbanzo beans, rinsed and drained
  • 1/2 c vegetable broth
  • 1/2 c water
  • 3 tbsp lemon juice (about 1 lemon)
  • 1/3 c tahini
  • 1/2 cup shredded parmesan

In a large non-stick skillet, over medium high heat add olive oil. When heated, add onion, garlic, cumin, sage, paprika and rosemary.  Cook till tender, about 5 minutes.  Add beans and liquid (vegetable broth and water).  Reduce heat and cook until beans are soft, about 20 to 25 minutes.

Bring to a boil, then simmer for 20 to 25 minutes.

Remove roasted garlic from oven and squeeze out cloves.

Add lemon juice, tahini and roasted garlic. Transfer mixture to a food processor or blender.  The mixture will appear very liquid.  Puree until smooth.

Using a fine wired mesh strainer, strain mixture into a separate bowl.  It is best to use a rubber spatula or the back of a wooden spoon to press mixture through.  Discard the solids.

Press the mixture through a sieve until only solids remain. Discard.

 

Stir in shredded parmesan and season with pepper to taste.

Enjoy with fresh cut vegetables or crackers.

 

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2 thoughts on “Recipe – Roasted Garlic & Clove Hummus

    1. Thank you Tiffany! Carrot, celery and cucumber? That does sound interesting! I did pick up some cucumbers as well as to test this week in a new batch. 🙂

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