Roasted Garlic Hummus

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With a huge rise in popularity over the last decade or so, hummus has become a staple item at almost every grocery store in America. But like many foods (especially bean dishes), this glorified bean paste is always better when homemade.

Quick lesson:

Most recipe’s you will find online call for “Chickpea’s” to make hummus.

Chickpea’s = Garbanzos.

The name Chickpea has French and Latin derivatives, while the name Garbanzo has Spanish origins.

Lesson over.

When looking for hummus in stores, there are usually many different styles and flavors with all sorts of added ingredients. Roasted Red Pepper. Horseradish. Eggplant. Sun-dried tomato. Olive… the list is extensive. I prefer the more traditional version with tahini (sesame paste) and a small amount of roasted garlic.

What you need:

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  • 1- Package Hurst’s Dried Garbanzo Beans

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  • 1- Tablespoon Tahini
  • 1/2- Cup Extra Virgin Olive Oil (this can be adjusted to desired consistency)
  • 1- Teaspoon Cumin
  • 1- Teaspoon Paprika
  • 1- Tablespoon Chopped Parsley
  • Juice from 1 lemon
  • 3-4 Cloves Roasted Garlic
  • Salt and Pepper to taste

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1. In a large bowl, cover beans with about 2″ of water and soak overnight or at least 8 hours. Drain and rinse the beans with cold water and place them in a large pot with 2 quarts of water.

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2. Turn the heat up to high and bring the beans to a rolling boil, then reduce the heat and simmer for roughly 2.5 hours (or until beans are tender). Add water as necessary to compensate for evaporation.

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3. While waiting for the beans to cook, prepare the roasted garlic. Preheat oven to 350º. Remove the top portion of the garlic head. Drizzle the remaining bottom portion with a small amount of olive oil. Wrap in foil and place directly on the oven rack. Roast for 30-45 minutes until the cloves are softened. Allow to cool for several minutes and then remove the cloves individually with the tip of a fork or knife. Set aside for later.

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4. After beans are fully cooked, drain through a colander or sieve and rinse with cold water.

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5. Dump all ingredients, except for olive oil, into  a food processor or blender. Begin to pulse and blend while slowly drizzling in the oil. Once all ingredients are incorporated and the desired texture is reached, use a spatula to remove the mixture into a serving dish.

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6. When ready to serve, drizzle some olive oil and a pinch of paprika over the top. Accompany with some warm pita chips (or fresh veggies) and ENJOY!

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