Lemon and Roasted Garlic Hummus

Need a quick dinner with next to no bother? Make this hummus and serve with cut up veggies and crisps you love and have on hand. It's delicious, healthful and faster than takeout - I'm sure.

And it's real food that you made and controlled. Thank you Michael Pollan.

2 cloves fresh garlic, peeled and halved

2 Tbsp tahini

juice of 1 large lemon

1/4 tsp salt

freshly ground black pepper

1/4 tsp crushed red pepper flakes, or to taste

2-3 Tbsp roasted garlic cloves (see note)

1 can chickpeas, drained

1-2 Tbsp water, as needed

Mince fresh garlic in a small food processor with a few pulses. Add remaining ingredients except the water. Blend until smooth. Adjust consistency with enough water to taste. Check seasoning and adjust to taste.

Garnish with fresh cilantro (or parsley) if desired. I sprinkled Korean chili flakes on top along with olive oil.

Serve hummus with favorite dip-ables such as crisp crackers, colored peppers, carrots or broccoli, or whatever veggies you have and love. I love to add grapes as well as a counterpoint.

Serves 4 as appetizer or 2 as a meal.

Cook’s Notes: I used roasted garlic that I save from roasting whole chickens according to Ina Garten. When I have enough, I use them in this dish. Otherwise you can roast heads of garlic separately - there are many instructions on the net.

Use your favorite veggies, crackers or whatever floats your boat to dip into this lemony, spicy, tangy hummus.

Comments

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