Garlic Roasted Hummas

with Crudites

Satisfying enough for a crowd, this hummus carries the added invitation of roasted garlic. Truly superior!

Recommended Product:
The Black + Decker Performance FusionBlade Blender

  • Prep Time:
    25 min
  • Cook Time:
    35 min
  • Ready In:
    1 hr 
  • Serves:
    8

Ingredients:

  1. Fresh-cut assorted vegetables (carrots, celery, peppers, zucchini squash, etc.)
  2. 15 oz. can garbanzo beans, drained and rinsed
  3. 1 large head garlic, unpeeled, top of cloves sliced off
  4. 1 teaspoon kosher salt
  5. 4 tablespoons lemon juice
  6. 3 tablespoons olive oil, divided
  7. pinch smoked ground paprika (optional)
  8. 4 tablespoons tahini (sesame seed paste)
  9. 2 tablespoons white wine (or use water)

Directions:

Wrap the unpeeled garlic head in foil and roast at 400°F for 30-35 minutes, or until cloves are very soft. Remove, cool and squeeze garlic from cloves. Set aside.

In the blender jar, combine the tahini and lemon juice. Pulse the mixture a few times until blended. Add 2 tablespoons olive oil and the salt and select Auto 5. Add the garlic and beans and select Auto 2. Blend until very smooth. If needed, stop to scrape the sides of the blender. If desired, add up to 2 tablespoons wine or water while blending for a creamier consistency.

Place in a serving dish, drizzle with the remaining oil and dust with paprika, if desired. Serve with crudités.

Cook's Hint: Find tahini (sesame seed paste) in the ethnic section of your grocery store. Keep it in the refrigerator for up to 2 weeks.