Author Pam - For the Love of Cooking / Original by Confetti and Bliss
Equipment
Large skillet
Colander or Strainer
Food Processor
Ingredients
1bulb of garlic roasted
115 oz can of garbanzo beans, reserve 1/4 cup of liquid the drain the rest
2 ¼tspbaking soda
2 ½tbspfresh lemon juice
2tbsptahini
2tbspolive oilplus more for drizzling on roasted garlic slices
¼tspcumin
¼tsppaprika
Sea salt and freshly cracked pepperto taste
Instructions
Prepare the roasted garlic - click the link up above for the instructions.
Once the roasted garlic has cooled, carefully remove the skins from the garlic cloves, keeping them whole, and set aside.
To remove the skins from the garbanzo beans, place the drained chickpeas in a large skillet over medium heat.
Add the baking soda then stir to combine. Cook, stirring often, for 3-4 minutes.
Transfer the beans to a colander and rinse well to remove the baking soda.
While rinsing, rub the beans with your fingers to remove the skins.
Pour the beans into a large bowl of cold water.
Continue rubbing the beans until the majority of the skins have been removed and have floated to the top of the water.
Pour out the water and skins then add more water; repeat a few times to remove most of the skins. Drain well.
Make the hummus by combining the skinless garbanzo beans in a bowl of a food processor.
Add the tahini, lemon juice, olive oil, all but three roasted garlic cloves, cumin, paprika, and sea salt & freshly cracked pepper, to taste.
Pulse for a few minutes until creamy and smooth, adding some of the reserved garbanzo bean water if needed.
Taste and add more garlic, lemon juice, tahini, or salt, depending on your tastes.
Pulse again until creamy and smooth.
Place into the refrigerator for 30 minutes to allow flavors to mingle.
Meanwhile, slice the remaining three cloves of garlic into thin slivers and place them into a small dish. Drizzle a bit of olive oil on top; set aside to allow flavors to mingle.
When you are ready to serve the hummus, drizzle the olive oil and sliced roasted garlic on top. Serve with veggies, rice crackers, and/or pita bread. Enjoy.