Roasted Garlic Hummus and My New Food Processor
Well Christmas has come and gone, almost. By almost I mean, 6 Christmases down, and 1 to go. As a person with divorced parents, extended family celebrations, and celebrations with Brandon’s family, we have quite a few holiday gatherings each year.
I don’t know if I have mentioned my dislike for accumulating too many kitchen gadgets in a post…I won’t go on and on about it. Bottom line…I don’t like clutter. I try to do as many things by hand as possible. If a gadget is going to make it’s way into my kitchen, it has to be useful. I have held off on getting a food processor for a long time, but I finally decided that it was a tool that deserved a spot in my kitchen (neatly tucked away in a cupboard, of course). My mom and step dad generously purchased a 7-Cup KitchenAid Food Processor for me for Christmas.
I didn’t want to go too crazy to start, so for my first food processor experiment I decided to go with something simple…hummus. Brandon and I could eat hummus by the truckload so it’s about time that I make it myself. I roasted some garlic in olive oil with a pinch of sea salt. Save the oil for a garnish on top of the hummus.
I like roasting the individual cloves when I need them for a dish.
The papery skin gets crisp, and the sweet, roasted garlic pops right out.
I know you really don’t need to see a picture of my juiced lemons, but isn’t this a cute little measuring cup?? It was a gift from my friend Jane.
All of this talk about the food processor, and I didn’t even take pictures of making the hummus. Most of you probably get the picture…garbanzo beans, tahini, olive oil, lemon juice, roasted garlic, salt, and turn on the food processor. I added a splash of water to achieve the right texture. Top the finished product with the roasted garlic oil and some smoked paprika…YUM! Pass the gluten free pretzels!
Jess’s Roasted Garlic Hummus
- 2 cans garbanzo beans, drained and rinsed
- juice of 2 lemons
- 1/3 cup of extra virgin olive oil, plus a tablespoon for roasting the garlic
- 1/4 cup tahini
- 1/2 tsp sea salt
- roasted garlic, 3-4 large cloves or 6-8 small
- 1/4 to 1/2 cup water (if needed for texture)
- Smoked paprika (optional for topping)
- Roast garlic
- preheat oven to 325 degrees
- place individual cloves (with skin still on) in a small baking dish
- drizzle with olive oil and a sprinkle of sea salt
- roast for 20-25 minutes, until golden brown and the skins have popped open
- remove the cloves from the pan and peel off the skins
- reserve the oil
- Drain and rinse the beans
- Juice lemons
- Add lemon juice, garbanzo beans, tahini, and olive oil to the food processor
- Start processing on low
- Drop the garlic cloves down the feed tube while the processor is running
- Increase the speed to high
- At this point, you can stream in a little bit of water for a creamier hummus
- If you prefer it more chunky, you can leave out the water and use the pulse feature
- Top with the reserved garlic oil and some smoked paprika