What’s not to like about hummus? It’s deeply satisfying, nutritious and an all-around crowd pleaser. And while few people, I among them, ever get sick of the go-to version, it’s always fun to try some new things (have you tried my roasted red pepper hummus?)
Tonight I was in the mood for a rounder flavor, so I pulled out the garlic and the sun-dried tomatoes and tossed ‘em in a wonderfully warm (the roasted garlic was still steamin’) and taste-bud gratifying hummus.
Roasted Garlic and Sun-Dried Tomato Hummus
- 1 head of garlic, roasted (it sounds like a lot, but the flavor tempers when roasted)
- 1 tbsp extra-virgin olive oil
- 1 can chickpeas (14.1 oz)
- 1/4 cup sun-dried tomatoes, soaked for at least 15 minutes and then chopped
- 1 1/2 tsp cumin
- 1 tsp salt
- Juice of 1 lemon
- 2 tbsp tahini
- 1/4 extra virgin olive oil
- up to 1/4 cup room-temperature water
Serves: …Please. One.
Start with the garlic since it will take about 30-45 minutes to roast to perfection. First, take a head of garlic, chop off the tip of one end to expose the garlic.
Place the garlic in the center of aluminum foil, which you should scrunch up the sides of to mimic a bowl.
Drizzle about 1 tbsp of extra virgin atop the garlic.
Pop in the oven at 350 degrees Fahrenheit for 30-45 minutes.
While that roasts, prepare the rest of the hummus.
To a food processor, add the drained/rinsed chickpeas…
Next, chop the soaked sun-dried tomatoes and add to the chickpeas.
Next come the cumin and lemon juice.
When the roasted garlic is soft (you can check by poking it with a fork), then you can use a fork to comfortably pull out the cloves.
Add to the food processor with the other ingredients.
And, don’t forget the tahini and olive oil, as I almost did
Pulse away until creamy. Depending on the dryness of chickpeas, the lemon and other various factors, you might want to add about 1/4 cup of room-temperature water to thin out the hummus, as it could be too thick for you taste. This won’t affect the taste.
Eat with vegetable crudités or pita.