Breakfast today was coffee with cinnamon and roasted garlic hummus on toast. I used my food processor for the 1st time this weekend, to make roasted garlic hummus. I've been wanting to make homemade hummus for a long time, and found a good recipe here. I used more chickpeas (a 13 oz. can rather than 1/2 a 19oz. can), and next time I would leave out the raw garlic, as it was just slightly too garlic-y. Watch out tomorrow workmates;)
1 can chickpeas
1 head roasted garlic
1/2 of a large, juicy lemon (zest and juice)
1 tablespoon tahini
2 tablespoons olive oil, or as needed
salt and pepper to taste
Put all ingredients in food processor and blend to proper consistency. Serve with toast wedges.
Next time I'm going to try with either olives or sun-dried tomatoes, instead of garlic.
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2 comments:
Roasted garlic does make a huge difference instead of raw when making dips. Makes for a very mellow flavour.
About time you got a food processor! Mine is used almost daily.
Yes, I have the same food processor as you Dave, on your recommendation. I love it and need to use it more. Making guacamole and 3 bean dip this week!
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