Roasted Garlic-Rosemary Hummus

Ingredients

  • 1 - cup, Garlic, raw

  • 16 - tbsp , Olive Oil, Extra Virgin

  • 6 - fl oz, Lemon juice, raw

  • 5 - 1.5 oz , Tahini Sauce

  • 12 - cup, Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, with salt Drained

  • 2 1/2 - tbsp , Salt, Kosher

  • 1/2 - tsp, Spices, pepper, red or cayenne

  • 3 - tbsp, Rosemary, fresh

Method

  1. Roast the garlic in the olive oil until tender. Cool.
  1. With a immersion blender, blend 5 ozv Tahini, 6ozv Lemon juice, & 1 cup of roasted garlic cloves until light in color and well blended.
  1. To the tahini/lemon mixture, add 1 can of drained garbanzo beans, reserving 1/2 cup of liquid for later use.
  1. Using an immersion blender, blend the tahini & garbanzo mixture, slowly incorporating 1 cup of the roasted garlic olive oil and reserved garbanzo liquid.
  1. Add salt, rosemary, and cayenne pepper. Blend until smooth.
  1. Season to taste. Serve chilled.