Roasted Garlic Harissa Hummus
- 4 cups dried chick peas, cooked according to package directions, or canned
- 4 heads garlic
- ½ cup lemon juice
- ¾ cup olive oil plus more for drizzling
- 1 tsp. harissa
- Salt and pepper to taste
- To roast garlic, preheat oven to 375.
- Cut off tops of the heads of garlic, exposing the cloves. Do not peel.
- Place garlic in a small roasting pan, drizzle tops with olive oil and season with salt and pepper. Cover dish with foil and roast in oven for 1 hour.
- Squeeze roasted garlic out of the paper husks into a small bowl and set aside.
- In a food processor, combine chick peas, roasted garlic, harissa and lemon juice and process into a paste.
- With food processor running, pour olive oil into the chick pea mixture and blend well.
- Season with salt and pepper.
- Serve with pita bread, crackers or raw vegetables.
Makes 32 ounces, which is a lot of hummus. Feel free to halve or even quarter recipe.
Recipe by West of the Loop at https://www.westoftheloop.com/2013/12/09/roasted-garlic-hummus-chicago-food-swap/
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