Fullas Roasted Garlic Hummus Food

CREAMY ROASTED GARLIC HUMMUS

Steps:

• Preheat oven to 375°F Cut off the very top of the garlic clove (about 1/4") so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow to cool.
• Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Rinse and drain cooked or canned chickpeas. Add them, and all other ingredients, to the food processor and blend until completely smooth.
• Scrape ingredients off sides of food processor to make sure it blends evenly. If you find that the hummus is too thick, you can add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid.
• Serve at room temperature with crudites, warm pita or crackers.
• Optional: Sprinkle with chopped parsley or paprika before serving.

ROASTED GARLIC HUMMUS

Steps:

• Cut garlic head in half crosswise. Rub cut surface with a little of the olive oil. Place garlic head halves, cut side down, in an 8 or 9-inch pie pan; cover pan tightly with foil.
• Bake garlic in a 400° oven until garlic is soft when pressed, about 40 minutes.
• Squeeze garlic cloves from skin; discard skin. In a blender or food processor, puree garlic. Add remaining olive oil, the garbanzos and lemon juice. Whirl until smooth, scraping container sides as needed. Add salt and pepper to taste. Scrape into a bowl and serve with crackers, breadsticks, pita crisps or raw vegetables.

CLASSIC HUMMUS

Steps:

• Put the chickpeas, lemon juice, tahini, cumin and garlic into a food processor and pulse until smooth. With the motor running, slowly pour in the oil in a steady stream. Add the salt and puree until very smooth. If the mixture is too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until the desired consistency is reached.
• To serve, transfer the hummus to a serving bowl and drizzle some olive oil over the top. Garnish with a sprinkling of smoked paprika if using, and serve with vegetables and pita chips for dipping.
• Store leftover hummus in an airtight container in the refrigerator for up to 5 days.

FULLA'S ROASTED GARLIC HUMMUS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Peel off the outer layers of the garlic bulb, leaving the cloves intact. Cut off and discard the top 1/4 of the bulb; drizzle with 1 teaspoon olive oil and wrap tightly in aluminum foil.
• Bake garlic in the preheated oven until softened, about 50 minutes.
• Squeeze garlic cloves out of their papery skins. Place garlic, chickpeas, tahini, olive oil, lemon juice, ground cumin, salt, and black pepper together in a blender. Cover and puree until smooth. Garnish with more cumin.

GARLIC HUMMUS

Steps:

• Combine garbanzo beans, garlic, lemon juice, tahini, water, olive oil, and salt in the bowl of a food processor; process until smooth.

SPIRULINA AND ROASTED GARLIC HUMMUS #5FIX

Steps:

• Drain the can of chickpeas and reserve the liquid for later use.
• Add the roasted chickpeas, roasted garlic, olive oil, tahini, fresh spirulina paste, lemon juice and salt to a food processor and puree. If the puree is too thick add 1 tbsp of chickpea liquid at a time until desired consistency is achieved.

ROASTED GARLIC HUMMUS

Steps:

• Preheat oven to 400 degrees.
• Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place clove on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 60 minutes or until garlic cloves are soft and golden in color. Allow to cool.
• When the garlic is cool enough to touch, use a fork to remove the cloves and add them to the food processor. Next add garbanzo beans, tahini and lemon juice. Puree until smooth. Add 3 tablespoons of reserved garbanzo bean juice. Puree. If you would like a thinner dip, add a little more of the reserved juice.
• Transfer hummus to a bowl, stir in kosher salt.
• In a small saucepan heat olive oil over medium heat. When hot, add minced garlic and cook for 30-60 seconds or until fragrant but not browned. Pour garlic oil into hummus. Stir. Sprinkle with paprika. Serve.
• Scoop up with veggies, pita chips or a spoon and enjoy!

ROASTED-GARLIC HUMMUS

Steps:

• Preheat oven to 400 degrees. Place garlic cloves on a small piece of foil, and lightly drizzle with 1 teaspoon olive oil. Seal foil to form a pouch, and roast garlic in oven until soft, about 20 minutes. Remove the garlic from the oven, and allow garlic to cool slightly; peel and transfer to the bowl of a food processor. Add the chickpeas, and process until finely chopped.
• Add lemon juice, sesame tahini, water, salt, cayenne pepper, and 1 tablespoon olive oil, and process until the texture is light and fluffy but not entirely smooth, about 2 minutes. Stir in chives, and transfer to a serving bowl. Serve with assorted crudites, if desired.

GARLIC HUMMUS

Steps:

• Combine all but the last 2 ingredients in a food processor until smooth.
• Stir in the tahini and garlic.
• Chill in the refrigerator and serve with pita triangles, veggies, crackers, or on a sandwich. Enjoy!