Happy Gut

Lemony Hummus

Hummus with a lemony zest and the rich flavor of roasted garlic.

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Servings: Makes 2 cups
Preparation time: 1 hour

Ingredients:

1 Head of roasted garlic*

3 cups of chickpeas**

Zest of 1 large lemon

Juice of 1 large lemon

2 ounces of tahini

2 ounces of olive oil

sea salt and white pepper to taste

Step 1:

Preheat oven to 400 degrees.

Prepare roast garlic. Slice about ¼ inch from the top to expose the cloves. Peel off the loose paper. Place the garlic on a sheet of aluminum foil, drizzle with olive oil. Place in the center of the oven and bake for 45 minutes. Check on the garlic – you should be able to easily slide a paring knife in. When cool enough to handle, squeeze out the soft garlic and set aside.

Step 2:

For the chickpeas:  1 lb. of dried chickpeas yields 8 cups. You may cook the whole pound and refrigerate the extra for another use. Alternatively, cook about a little less than ½ lb. to yield 3 cups. Choose your favorite method – we like to rinse and pick over, and cook in a pressure cooker according to instructions provided by manufacturer.   We do not soak over night, but any method works.

Step 3:

For the hummus: Place the chickpeas in a food processor. Add the garlic, lemon zest and lemon juice, tahini and olive oil, and process until you achieve your desired level of smoothness, adding cold water to help thin the hummus. Season with salt and pepper to taste.

Pour into a bowl and serve.

Contributed by Vivian Cioffi