A tahini-free version of hummus to accommodate people with food allergies. Still creamy and delicious! Serve with crackers, pita or raw vegetables.
Ingredients
3 cups canned chick peas, rinsed and drained
4 heads garlic, unpeeled
½ cup freshly squeezed lemon juice
5 TB extra-virgin olive oil
½ tsp ground cumin
Salt and pepper to taste
Instructions
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 1 TB of olive oil and season with salt and pepper. Cover dish with foil and roast in oven for 1 hour.
When garlic is cool enough to handle, squeeze the cloves out of the paper husks into a small bowl and set aside.
In a food processor, combine chick peas, roasted garlic, cumin 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.
Garnish with paprika for color and drizzle with additional olive oil.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/05/13/roasted-garlic-hummus-for-national-hummus-day/