Roasted Garlic Humms With Green Onion

So the first thing you need to know about this hummus is that the flavors strengthen each day. As it sits in the refrigerator, the flavors mesh and only get bolder.  This isn’t necessarily a bad thing, but I added way too much garlic before knowing that. So much that I wouldn’t even eat it day three. However, day one, before it got too strong, this was the best hummus I have ever had.



Fresh green onions from the garden!

I think this recipe is a nice base to start with. It’s very adaptable and can be suited to your tastes.  I will definitely be making it again with what is on hand in our kitchen. 

Ingredients:

3 large garlic cloves, unpeeled

1 tablespoon plus 1 teaspoon extra virgin olive oil

One 19 oz can chickpeas, drained

2 tablespoons fresh lemon juice

2 tablespoons lime juice

3 tablespoons water

1 tablespoons coarse salt

¼ teaspoon cayenne pepper

¼ cup fresh green onion, minced

Directions:

1. Preheat oven to 400 degrees. Place garlic cloves on a small piece of foil, and lightly drizzle with 1 teaspoon of olive oil.  Seal foil to form a pouch, and roast garlic in oven until soft, about 20 minutes.  Remove the garlic from the oven, and allow garlic to cool slightly; peel and transfer to the bowl of a food processor.  Add the chickpeas, and process until finely chopped. 

2. Add lemon juice, water, salt, cayenne pepper, 1 tablespoon olive oil, and process until the texture is light and fluffy, but not entirely smooth, about 2 minutes. Stir in green onions, and transfer to serving bowl.  

Adapted from Martha Stewart