Roasted Garlic Hummus

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 2 1/2 cups dried chickpeas
• 10 cups cold water
• 1 teaspoon baking powder
• 4 teaspoons pure tahini
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon cumin
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon salt, plus more to taste
• pepper, fresh ground
• 1/2 cup extra virgin olive oil
• 15 garlic cloves, peeled

Recipe

• 1 soak chickpeas overnight in 10 cups of cold water.
• 2 drain the peas, rinse, and transfer to a large pot.
• 3 add the other 10 cups of water, baking powder and bring to a boil.
• 4 reduce to low and cook uncovered for 2 hours or until peas are soft enough to crush in your hand.
• 5 remove from heat and let stand for 40 minutes.
• 6 strain, reserving liquid for later.
• 7 place peas to a food processor adding the tahini, 3 tablespoons olive oil, cumin, lemon juice, 1/2 teaspoon salt, and 1/2 cup of the cooking liquid.
• 8 puree into a smooth paste.
• 9 if the paste is to thick add a little more cooking liquid.
• 10 add salt to taste.
• 11 in a small pot, place garlic and remaining 1/2 cup oil.
• 12 cook covered over low heat for 30 minutes (careful not to burn), or until soft.
• 13 transfer the garlic to a small bowl and crush with a fork until the texture is a course paste.
• 14 add salt and pepper to taste.
• 15 spread hummus on a plate and top with roasted garlic.
• 16 serve with fresh bread, focaccia or pita.
• 17 *it does not sound like you are to use the oil for making this into a paste. so i'd save the infused oil for other cooking or maybe roast the garlic first then use 3 tablespoons of infused oil when this goes into the processor in step 7.