Roasted Garlic And Mushroom Hummus Food

ROASTED GARLIC HUMMUS

Steps:

• Preheat oven to 400 degrees F.
• Remove the loose papery outside skin from the garlic heads, but keep the cloves intact. Cut about 1/2 inch from top. Place the garlic cloves each in a piece of foil that's large enough to wrap around. Lightly drizzle with olive oil. Close the foil up. Bake in heated oven for 40 to 45 minutes or until the garlic is very soft. Remove from heat and let cool briefly, then peel.
• In the bowl of a food processor, fitted with a blade, place the roasted garlic, chickpeas, tahini, lemon juice, and water. Sprinkle salt, sumac and cayenne. Blend until smooth. Be sure to add a little more water as needed, until you achieve desired smooth texture. You can also add a little more lemon juice to your taste. Taste and adjust for salt and spices.
• Spread the roasted garlic hummus in a bowl. Add a generous drizzle of quality extra virgin olive oil. Top with za'atar spice, and if you like, parsley, toasted pine nuts, and crumbled feta.
• Serve with warm pita bread or toasted crostini and assorted vegetables. Enjoy!

ROASTED GARLIC AND MUSHROOM HUMMUS

Steps:

• Preheat the oven to 400 degrees F.
• Slice the top off the head of garlic to expose the cloves, but leave the peel intact.
• Place the garlic, cut side up on a foil lined baking sheet and drizzle the cloves with 1 1/2 teaspoons of olive oil.
• Toss the quartered mushrooms with another 1 1/2 teaspoons olive oil and spread them on the baking sheet next to the garlic.
• Cover it all loosely with some foil and roast for 30-35 minutes or until the garlic is soft.
• Remove from the oven and let cool.
• In a small bowl, whisk together the remaining 3 tablespoons of olive oil and the tahini. Set aside.
• Press the roasted garlic out of the skins (it should come out easily) and place it and the roasted mushrooms in the bowl of a food processor along with the rinsed chickpeas and salt and process until combined.
• Add the lemon juice and process again.
• As the food processor is running, drizzle in the tahini mixture and process until smooth and creamy.
• Hummus will keep well in the refrigerator in a sealed container for up to 1 week.

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.

HOW TO ROAST GARLIC

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the top off the garlic bulb, exposing the tops of the garlic cloves. Put on a small square of foil, and rub with the olive oil. Season with salt and pepper. Scrunch up the foil to seal in the bulb.
• Roast for 25-30 mins until soft when pressed, and the papery casing is light golden. Leave to cool for a few minutes before squeezing the soft roasted garlic out of their shells. Alternatively, take off all the papery casing and remove the cloves individually.