Keep a batch of this delicious dip in the fridge and eat with crudités.

Ingredients:

1 bulb garlic
2 x 400g tins chickpeas in water
3 tbsp extra virgin olive oil
1 tsp sweet Spanish smoked paprika
Lemon juice to taste
Sea salt (optional) and freshly ground black pepper

Pre-heat the oven to 180°C/ 350°F

Wrap the whole unpeeled garlic bulb in foil and roast in the preheated oven until soft (approximately 20-30 minutes, depending upon the size).

Place the chickpeas, olive oil and smoked paprika in the bowl of a food processor. Unwrap the garlic bulb and use a sharp serrated knife to trim off the pointed end, leaving the root end intact. Squeeze the roasted flesh from the bulb into the food processor, discarding the skin. Blend until smooth, then season to taste with lemon juice, salt (if using) and pepper.

See also: Why garlic is so good for you.

Tags: hummus

This entry was posted on Friday, August 13th, 2010 at 4:16 pm and is filed under dressings, dips & salsas, vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.