Roasted Garlic Hummus
1/4 cup olive oil
1/2 teaspoon red pepper flakes
1 can of chickpeas, drained and rinsed
3 cloves roasted garlic*
2 tablespoons of tahini**
1 teaspoon ground cumin
1/2 teaspoon salt (or more, to taste)
1/4 teaspoon black pepper, freshly ground
1/4 onion, chopped
1/4 cup water
2 tablespoons fresh cilantro, chopped
1/2 of a lime, juiced
1. In a small pan, heat olive oil and red pepper flakes over med-low heat, for about five minutes, to infuse the oil. Set aside. (If you want some heat, leave the pepper flakes in the oil; if not, strain them out.)
2. Put half of the chickpeas into the food processor along with the reserved olive oil, roasted garlic, tahini, and spices (through pepper). Process for about a minute and add the rest of the chickpeas. Process for another minute.
3. Add onion to the mixture and, with the motor running, add the water in the opening at the top of the food processor. Allow it to run for about two minutes, or until smooth.
4. Add the cilantro and lime juice, give it a few pulses to incorporate, then taste the hummus to see if it needs more seasoning. Keep refrigerated.
*To make a whole head of roasted garlic, check out this recipe. If you only want to roast a few cloves: peel them, place them in a small piece of aluminum foil, drizzle with olive oil, wrap the garlic in the foil, and roast in a 400 degree oven for 25-30 minutes.
**Tahini can be found in the ethnic and organic food aisles at the grocery stores. If you don't have any, don't worry- just substitutue another tablespoon of olive oil for it.
