 |
| a super healthy and delicious dip that is great for crackers, chips and veggies. Pita chips and the new 34˚crispbread crackers pair marvelously well with this hummus. |
serves at least 4 people
1 head garlic
3 Tbsp. olive oil, plus more for drizzling
1-15 oz. can white beans (or dried, prepared)
1 small lemon, juiced
1 1/2 tsp. cumin
salt and pepper
2 tsp. tahini (sesame paste), optional
1. Cut garlic in half across to expose all the cloves. Drizzle with a little olive oil and wrap in foil. Bake at 350 for 30-45 minutes or until golden. Allow to cool.
2. Add beans, lemon juice, cumin, salt and pepper and tahini to food processor or blender. Squeeze garlic halves; the cloves should slide out. Process until mixed. Add olive oil and mix until smooth. Adjust seasoning if desired.
Serving suggestion: drizzle with some more olive oil and sprinkle with parsley and pine nuts.
