Roasted garlic hummus
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 |
Directions
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.