Friday, January 20, 2017

Roasted Smoked Garlic Lemon Hummus


When I find a new ingredient I like, I ride it until the wheels fall off.  My new favorite is smoked garlic. I was only able to but a ginormous amount of if on a stalk at Whole Foods. The first recipe I made with is were these savory Whole Wheat Red Pepper Smoked Garlic Scones.



Although the scones were delicious, I regretted I did not roast the garlic before adding them to the recipe's batter. 



This time I roasted them which turned the flavor slightly sweet. Sweet smoked garlic made for hummus heaven. Adding a sting of citrus with lemon juice and zest rounded out the overall flavor nicely.




If you can't get your mitts on some smoked garlic, substitute a small amount of liquid smoke and regular garlic. 



Roasted Smoked Garlic Lemon Hummus
Prep Time: 30 minutes
Bake Time: 40 minutes
Yield: Serves 4
Ingredients:
  • 1 can chick peas/garbanzo beans
  • 2 smoked garlic bulbs or 1/4-1/2 teaspoon liquid smoke
  • 4 tablespoons extra-virgin olive oil, plus some for drizzling
  • 2 tablespoons tahini
  • 1 teaspoon lemon juice
  • 2 teaspoon lemon zest
  • Kosher salt and freshly ground black pepper to taste

Directions:

  • Preheat the oven to 350 degrees F.
  • Use a sharp knife to cut off the tips of the garlic bulbs and place them on a square of aluminum foil.
  • Drizzle the bulbs with olive oil, wrap them up in the foil and place them in the oven.
  • Bake the bulbs for 40 minutes. Remove from the oven and let cool completely.
  • Squeeze the now soft garlic cloves out of the bulb and set aside.
  • Set aside some lemon zest and roasted garlic cloves for garnish if you like. 
  • While the garlic is roasting in the oven, rinse the chickpeas with cold water.
  • Place them in a bowl and fill the bowl with cold water.Use you fingers to gently rub the skins off of the chick peas. The transparent skins should float to the top. Discard them.
  • Rinse the chickpeas once more and place in a food processor.
  • Add the tahini and 4 tablespoons of olive oil, the lemon juice and zest and the garlic cloves.
  • Puree the ingredients until smooth. 
  • Add salt and give it another go in the FP.
  • Place the hummus in serving dish and drizzle with more olive oil and sprinkle with kosher salt.
  • Garnish with roasted garlic cloves and freshly grated lemon zest.

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