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Roasted Garlic Hummus with Parsley Purée

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Roasted Garlic Hummus with Parsley Purée
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Servings
1 1/2 cups
Ingredients
  • 1 head garlic
  • 2 cups Chickpeas drained
  • 1/2 cup tahini
  • 3 large lemons juiced and divided
  • 1/2 cup ice water
  • 1/2 cup extra virgin olive oil divided
  • 1/2 cup sliced almonds toasted, plus extra for garnish
  • 2 leaves bunches parsley leaves only
  • salt and pepper to taste
Servings
1 1/2 cups
Ingredients
  • 1 head garlic
  • 2 cups Chickpeas drained
  • 1/2 cup tahini
  • 3 large lemons juiced and divided
  • 1/2 cup ice water
  • 1/2 cup extra virgin olive oil divided
  • 1/2 cup sliced almonds toasted, plus extra for garnish
  • 2 leaves bunches parsley leaves only
  • salt and pepper to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F. Cut about 1/4 inch off the head of garlic, exposing the top of each clove. Wrap garlic in foil and roast until tender, about 1 hour. When cool enough to handle, peel cloves.
  2. In food processor bowl, combine roasted garlic cloves, chickpeas, tahini, 6 tablespoons lemon juice and 3 tablespoons ice water; blend until smooth. Add 2 tablespoons olive oil and blend again, adding more ice water if needed. Season well with salt and pepper.
  3. In clean food processor bowl, pulse together almonds, remaining 6 tablespoons olive oil, remaining lemon juice and parsley. Process until pesto paste forms.
  4. Transfer hummus to serving bowl, swirl in parsley purée and garnish with parsley leaves and sliced almonds.
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