The Untamed Cook is going light for a while and my first too-light-to-be-truth recipe is this light hummus that is inspired in a recipe found on Taste. I reduced the amount of Tahini and added the roasted garlic, cayenne pepper and Sumac for a taste "Punch".
As the recipe uses lemon juice instead of olive oil, it is more tartar. I didn't miss the olive oil though!
Serve with lots of raw vegetables for a healthy and very satisfying snack.
Enjoy it!
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Light Roasted Garlic Spiced Hummus
Serves: 4 | Cost:$ | Difficulty: Easy | Time: 50 min
Author: Rachel Elich
Ingredients
- 1 Can (400g/14oz) Chickpeas drained and rinsed
- 1/4 Lemon juice
- 1 Teaspoon Tahini
- 2 Tablespoons water
- 1/2 Teaspoon sea salt
- 1 Teaspoon ground cumin
- A generous pinch cayenne pepper
- About 6 cloves garlic (30g)
- 1 Teaspoon sumac
- Pre-heat the oven to 200C (400F)
- Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact.
- Roll the garlic in Foil, put in a tray and bake it for 30-40 or until soft
- Peel the garlic (you can just squeeze the soft garlic in a small bowl)
- Put the chickpeas, the lemon juice, Tahini, salt, cumin, garlic and cayenne pepper in the food processor bowl
- Pulse a few times until all crushed.
- Add one tablespoon of water and pulse again until smooth - you can add a second tablespoon of water in case you like a more smooth hummus.
- Put the hummus into a bowl and spread the sumac on the top of it
Oh, yum! Roasted garlic in hummus, instead of fresh! I have to try this!! I can taste it now! Thanks for sharing this recipe, Rachel!
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