I saw a clip of this video on CNN the other day and had to go watch the whole thing.
It was hilarious. You should totally check it out.
It also made me want some hummus.
Have you watched the video yet?
If not, you should.
Or what I am about to say may not jive.
I really do like hummus.
I like it quite a lot.
I’m not sure how I feel about it on pumpkin pie.
Or how I would feel about it on my Lucky Charms.
But I sure do like it with crackers, pita or raw vegetables.
Roasted Garlic Hummus
6 whole garlic bulbs
2-3 tablespoons olive oil
2 15 oz. cans chickpeas, drained and liquid reserved
1/3 cup olive oil, plus another tablespoon or so for garnish
1/4 cup tahini
6-8 tablespoons lemon juice
1/8 – 1/4 teaspoon smoked paprika, plus another 1/8 – 1/4 for garnish
For the garlic:
Preheat oven to 350. Cut garlic about 1/4 from top crosswise. Line a baking sheet with a large piece of foil and add the garlic. Coat with olive oil and seal up like a package. Roast for about 35-40 minutes until soft. Let cool slightly. Squeeze the cloves out of the bulbs into a bowl and make sure no garlic paper is in there.
Note: I often use extra olive oil when I do this then reserve it to cook with garlic infused olive oil later. I keep it in the fridge.
For the Hummus:
Toss chickpeas, tahini, garlic and lemon juice into a food processor. Pulse until somewhat combined. Turn on low and slowly drizzle in olive oil. Add smoked paprika and combine. Thin it out with the chickpea liquid until it reaches the thickness and consistency you like. (I like mine smooth and thin so I used about 1/2 cup of liquid).
Transfer to a serving bowl, drizzle with the additional olive oil (or any extra garlic infused olive oil) and sprinkle with some smoked paprika.
Serve with pita, crackers, raw veggies or Lucky Charms.
Note: If you like things spicy, you can add some hot sauce, cayenne, more paprika or Sriracha.
Note: You can add some roasted red peppers if you like that too.