Recipe courtesy of Tia Mowry
Episode: Beach Picnic
Roasted Garlic Hummus
Total:
1 hr 10 min
(includes cooling time)
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 10 min
(includes cooling time)
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 10 min
(includes cooling time)
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 bulb garlic
  • One 15-ounce can garbanzo beans 
  • 3 tablespoons extra-virgin olive oil 
  • 1 tablespoon tahini 
  • Zest of 1 lemon plus juice of 1/2 lemon 
  • 1/4 teaspoon cumin 
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon pine nuts, coarsely chopped and toasted 

Directions

Preheat the oven to 400 degrees F.

Peel some of the loose outer leaves of the garlic bulb. Using a sharp knife, cut one quarter off the top of the bulb, exposing the individual cloves of garlic. Wrap the bulb in foil. Place directly on the middle rack of the oven and bake until the cloves feel soft when pressed, 30 to 35 minutes. Allow the garlic to sit until cool enough to handle.

Squeeze the roasted garlic cloves from the bulb into a food processor. Add the beans, oil, tahini, lemon zest, lemon juice, cumin, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Process until smooth. If the mixture is too thick, add 1 tablespoon of warm water at a time to reach the desired texture. Sprinkle with the pine nuts before serving.

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