When I want a snack or need something to serve guests before dinner, my go-to is a cheese and spread board. Hummus is a healthy and easy spread to whip up. I decided to flavor mine with sweet, robust roasted garlic. I’m not one to keep tahini on hand so I use toasted pecans instead for nuttiness. For the roasted garlic, see my recipe in New Southern Table cookbook. Roasted garlic is so good! I love adding it to mayo for a delicious condiment on sandwiches and burgers.
Roasted Garlic Hummus
Print RecipeIngredients
- 2 tablespoons pecan halves
- 2 (15.5-ounce) cans chick peas (garbanzo beans)
- 2 tablespoons fresh lemon juice
- 4 roasted garlic cloves
- 3 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons kosher salt
- 2 tablespoons water
Instructions
Heat a small skillet over medium heat. Add the pecans. Cook for 2 minutes, tossing occasionally.
Transfer the pecans to a food processor. Pulse a few times.
Add the chick peas to the food processor.
Add the remaining ingredients.
Pulse until smooth.
Transfer the hummus to a serving plate.
Serve with warm pita, pita chips or crackers.
Notes
See recipe for roasted garlic in New Southern Table cookbook.
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