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Sunday Brunch: Garlic Humus

Posted at 9:09 AM, Jan 24, 2016
and last updated 2016-01-24 10:09:02-05

Roasted Garlic Humus:

4 cloves roasted garlic 1 lbs dried chickpeas 1 1/2 teaspoons kosher salt 1/3 cup tahini (sesame paste) 6 tablespoons freshly squeezed lemon juice (2 lemons)

2 TBSP olive oil 1 tsp baking soda

Water

Put chickpeas in water and soak over night. Make sure that there is more than 2x the water then chickpeas.

When ready to cook:

Drain chickpeas and put into a pot and add water about 1 ½ inch over the level of chick peas. Put on stove bring to a boil and turn down to a simmer for about 1 hour. When the foam forms on the top, skim it off.

When chickpeas are tender, add baking soda and stir in ( it will foam up) and continue cooking for 15 min.

Add 2 TBSP lemon juice and cook for additional 15 min. then remove from heat and strain and put into a pan to cool reserving the liquid.

This can all be done a day before

NOTE: make sure that there is liquid covering the chickpeas all the time

After cooled, put chickpeas in food processer along with roasted garlic, tahini, olive oil, remaining lemon juice. Add some of the reserved liquid to get to your desired consistency. Blend and add salt to taste.

For Flavored Humus add sun dried tomato puree or roasted red peppers or herbs to suite your taste

Roasted Garlic.

Put garlic in a small pot. Cover with olive oil at least ½ inch over the garlic.

Put on stove until it starts to bubble.

Cover with foil and put in a pre heated 350 degree oven for 35-45 min.

Take out and let cool.

Put in jar and refidgerate

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