I’m going a bit crazy. In three days I’m running in the Ottawa marathon and have been relaxing my muscles this week by cutting my weekly running miles in half.
*sigh*…oh, the classic taper week. The week that all runners love to hate.
To clear their heads, some people have a therapist, some people are just plain angry, some people eat a lot of cake…and I run. It makes me feel strong and happy and free all at the same time. So naturally, a taper week (less running) doesn’t allow me to do that. It’s torturous!
During this week my boyfriend just happens to be on a fishing trip up north, so without him to keep me busy I’ve been visiting with friends every day, going for long walks and bike rides, doing the short runs I’m allowed, and making so, so, many salads and dips. With this hot weather, they carry me over so I don’t have to turn on the oven too much or do too many dishes. It’s a win-win situation really. Plus, dips and salads are healthy!
To make this roasted garlic hummus (the best hummus), start by roasting a head of garlic. Preheat your oven to 375°F. Cut off the very top of the garlic clove (about 1/4″) so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour.
Remove from foil and allow the garlic to cool.
Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor (this is easily done when the garlic has cooled completely). Set aside 3 garlic cloves for later use. Rinse and drain chickpeas. Add them, and all other ingredients except olive oil and the 3 roasted garlic cloves you set aside, to the food processor and blend until completely smooth.
Scrape ingredients off the sides of your food processor to make sure it blends evenly. Finally add one tablespoon of olive oil at a time until you have reached the desired consistency. Add it very slowly, allowing the mixture to combine fully before adding more liquid. For a tasty garnish, mince the 3 roasted garlic cloves you set aside and toss in a tiny bit of olive oil and place on top of hummus.
Enjoy!
Roasted Garlic Hummus
Ingredients
- 2 cups canned chick-peas or cooked chickpeas
- 3 tablespoons tahini
- 4 tablespoons olive oil
- 1/4 cup warm water
- 1 extra large head of garlic
- 1 lemon juice of
- 1/2 teaspoon sea salt
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne pepper
Instructions
- Preheat oven to 375°F Cut off the very top of the garlic clove (about 1/4″) so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow cool.
- Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor (this is easily done when the garlic has cooled completely). Set aside 3 garlic cloves for later use. Rinse and drain chickpeas. Add them, and all other ingredients except olive oil and the 3 roasted garlic cloves you set aside, to the food processor and blend until completely smooth.
- Scrape ingredients off sides of food processor to make sure it blends evenly. Finally add a tablespoon of olive oil at a time until you have reached the desired consistency. Add it very slowly, allowing the mixture to combine fully before adding more liquid. For a tasty garnish, mince the 3 roasted garlic cloves you set aside and toss in a tiny bit of olive oil and place on top of hummus.
- Serve at room temperature with pita, crackers, or veggies. Also you can add it as a condiment to a wrap! Refrigerate in an airtight container for up to a week.
