Hummus & Garlic
This garlic rich hummus may be the ideal dip for pita crisps.
To create the crisps, simply bake triangles of pita bread in a
very hot oven up to the point they’re golden, about 8 minutes.
Otherwise you can easily serve the hummus dip along with
your preferred veggies.
Produces about 1 2/3 cups
1 garlic clove
1 – 19-ounce can chickpeas, rinsed, or even two cups cooked chickpeas
2 – tbsps . fresh lemon juice
1 – tbsp . reduced-sodium soy sauce
1 – tbsp . tahini (sesame paste)
2 – tbsps . water
2 – tbsps . chopped organic parsley plus a sprig for garnish
Salt to personal preference
Paprika for garnish
1. Pre-heat the oven to 425°f. Strip away the loose papery outside skin
from your garlic clove head without separating the cloves. Cut off the top
1/2 inch. wrap in a modest square of foil and roast until the garlic clove
is quite soft, about 40 minutes. Unwrap and cool just a bit.
Separate the cloves and peel.
2. Puree the garlic, chickpeas, fresh lemon juice, soy sauce, tahini and water
inside a food processor. Add more or less water as required to come up with
a reasonably firm dip.
3. Relocate to a smaller serving dish, mix in parsley and season by using salt.
Garnish using a sprig of
Home Gourmet Hummus
parsley and a sprinkling of paprika.
