|Roasted garlic and kalamata olives make a great tasting addition to hummus!|
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Hummus - So Versatile!
There are so many ways to make hummus. You can try different beans and add all kinds of ingredients for different flavors. (See my GuacaHummus with avocado or Spicy Red Pepper Hummus that I use as a topping for Portobello mushroom burgers. Or check out one of my most popular posts, Raw Hummus with Sprouted Garbanzo Beans).
A few weeks ago I picked up some olive hummus at the store. It sounded interesting and I wanted to give it a try. It was really good but I was wondering how to make it even better. Of course what could be better than garlic? So I tried adding an entire head of roasted garlic to some hummus along with a respectable amount of chopped kalamatas (my favorite olive). I think you're going to really like this!
A entire large head of garlic may sound like a lot, but once garlic is roasted, it gets a sweet and mellow taste. In fact, I recommend throwing in a clove or two of raw garlic when making the hummus for an added kick. I will probably even add a second roasted head the next time I make it. Can you ever get enough garlic?
|To roast the garlic, just cut the top, drizzle a tiny bit of oil and water over the cloves, wrap in foil and bake!|
|The roasted cloves pop out easily!|
|I find it easier to chop the olives in the food processor.|
Roasted Garlic and Kalamata Olive Hummus
Vegan, Gluten Free
[makes 4 (1/2 cup) servings]
For the roasted garlic
1 large head garlic (3.5 ounces)
1 teaspoon extra virgin olive oil
1 teaspoon water
For the hummus
1 large head roasted garlic (above)
15 kalamata olives
1 (15 ounce) can garbanzo beans, drained (1 1/2 cups)*
1 clove raw garlic, chopped (optional)
2 tablespoons sesame tahini
1/2 teaspoon salt
1/4 cup fresh lemon juice
* reserve some of the juice in case mixture needs more liquid.
To roast the garlic, preheat oven to 350 degrees F. Cut a square of aluminum foil.
Slice top off garlic head deep enough to expose the tips of the cloves.
Place garlic, root side down, in middle of aluminum foil. Drizzle oil and water over exposed cloves.
Wrap foil around garlic and close tightly. Place in a small ovenproof dish and bake 1 hour, until tender.
To remove cloves, break off individual pieces and press from bottom, squeezing the cooked garlic clove out of the trimmed top. Remove all cloves and set them aside.
To make the hummus, place kalamata olives in a food processor with an S blade and pulse until chopped (do not over process). Remove chopped olives and set aside. Wipe out the food processor to remove the olive residue (or you'll end up with a yucky colored hummus).
Add garbanzo beans, clove of raw garlic (if desired), tahini, salt and lemon juice to the food processor and process until smooth and creamy. If too dry, add a tablespoon or more of reserved garbanzo liquid.
Add roasted garlic cloves and pulse a few times until just blended.
Pour mixture into a bowl and stir in the chopped olives.
Serve with baked chips or use as a filling for a vegetarian sandwich.
Per (1/2 cup)serving: 163.5 calories, 7.3 g fat, 0.7 g saturated fat, 0 mg cholesterol, 7.8 g protein, 21.6 g carbohydrates, 4.3 g dietary fiber and 560 mg sodium.