When tomatoes are sundried, their flavor concentrates and intensifies to produce a salty and slightly sweet intense tomato flavor; paired perfectly with the sweet, caramelized buttery flavor of toasted garlic. Serve this delicious hummus with pita bread, nan, or veggies!
INGREDIENTS
[MAKES 2 CUPS]
FOR THE HUMMUS
2 medium garlic heads
1 tsp extra virgin olive oil
1/2 cup sundried tomatoes in oil, drained
2tbsps plus 1 tsp of fresh lemon juice
2tbsps tahini
1 can of chickpeas, drained and thoroughly rinsed
2 to 3 tbsps of water, or as needed to thin out
3/4 tsp fine sea salt
Dash of cayenne pepper
STEP 1
Preheat oven to 425 degrees celsius
STEP 2
Peel off the outer layers of skin from garlic heads, leaving skin on the individual cloves. Slice off 1/2 inch from the top of each head to expose individual cloves.
STEP 3
Set each head on its own piece of aluminum foil and drizzle 1/2 tsp of extra virgin olive oil on top of each, making sure to cover each exposed clove. Wrap the garlic heads in the foil and place them directly on the oven rack or on a small baking sheet.
STEP 4
Roast in the oven for 40 minutes, or until the cloves are golden and very soft.
STEP 5
Let cool slightly, then carefully unwrap and let cool more. Once cool enough to handle, gently squeeze the garlic cloves out from their skins- you should have about 1/2 cup of roasted garlic cloves.
STEP 6
Using a food processor, mince the sundried tomatoes. Add half the roasted garlic cloves, olive oil, lemon juice, tahini, and chickpeas. Process again, scraping down the bowl as necessary. Taste and add remaining roasted garlic cloves.
STEP 7
Add the water, as needed, to thin out the hummus to your desired consistency. Add the salt and cayenne. Process again. Let the processor run for at least a minute to get the hummus as smooth as possible.
STEP 8
Spoon into a serving bowl and garnish with a drizzle of olive oil, fresh basil, and chopped sundried tomatoes. ENJOY!
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