Roasted garlic hummus

Yield: 6 servings

Measure Ingredient
1 \N Head garlic
15 ounces Garbanzo beans; drained
¼ pounds Firm tofu; drained
2 tablespoons Lemon juice; fresh
1 tablespoon Olive oil
½ teaspoon Cumin; ground
¼ teaspoon Salt
¼ teaspoon Ground pepper; fresh
1 tablespoon Cilantro; fresh minced

1. Preheat oven to 350°. 2. Remove white papers skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350 for 1 hour. Remove from oven; let cool 10 minutes. Seperate cloves, and squeeze the extract garlic pulp. Discard skins 3. Place roasted garlic pulp, chickpeas, and next 6 ingredients in a food processor; process until smooth, scraping sides of processor bowl once. Spoon mixture into a bowl; stir in cilantro. Serve with pita wedges.

Recipe by: WW CD

Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@...> on Dec 24, 1998, converted by MM_Buster v2.0l.

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