GARLIC ROASTED HUMMUS
COOKBOOK: My Family Table - Eleanor Ozich
I made this dip at Easter time. It was served with strips of carrot and celery upon arriving, it was a great success! A great little side dish served before the main meal.
Nothing beats a home made dip! The flavour was outstanding and even those who don’t necessarily like garlic, it was a hit!
2 whole garlic bulbs
1 tablespoon of oil + 80ml olive oil
1 handful of fresh thyme
400g can chickpeas, rinsed and drained
juice of one lemon
2 large tablespoons of tahini paste
Salt and pepper
Preheat the oven to 180C
Slice the tops off the garlic bulbs. Sprinkle with some olive oil. Bake in oven for 40mins or until garlic cloves are soft. Remove from oven and allow to cool. Remove from skin.
(you can cheat and add the garlic bulbs in the microwave for 3-6mins. Be careful when handling it as it will be hot. Allow it to cool and gently squeeze the bulbs out of their skin)
Heat a tablespoon of olive oil in a pan. fry lightly the garlic, add tahini paste, stir until slightly thickened. Add chick peas. Fry for only a few minutes or until peas are lightly softened.
In a food processor , garlic & chickpea mixture, thyme and blend. At this point it will still be a little lumpy. Add olive oil in batches and keep processing until smooth.
Place dip in a serving bowl and allow it to refrigerate for half hour before serving.
Serve with crackers, strips of carrots and celery