I finally mastered a roast garlic hummus for a recent BBQ which is definitely worthy of a belated blog update. I spent Friday making dips and Saturday morning putting together the salads and everything was a hit.
Roast garlic hummus
2 cans chickpeas or two cups cooked chickpeas
2 tablespoons tahini
4 tablespoons olive oil
1/4 cup of warm water
2 heads of garlic
Juice of 1 lemon
1/4 teaspoon sea salt
Coat garlic with a little olive oil and roast in oven on about 180°C until garlic softens.
Let the garlic cool then squeeze the soft sweet flesh out of the skin.
Combine ingredients in a blender and blend until smooth.
If it needs a little extra olive oil because it’s too dray add a little at a time.
Yoghurt and coriander dip
1 bunch coriander roughly chopped
1 cup of plain Greek yoghurt
Combine ingredients in blend and blend until smooth.
1 spanish onion finely chopped
2 cloves of garlic – crushed
2 tins diced tomatoes
2 dried chipotles soaked in a small amount of boiling water (reserve water)
2 teaspoons smoked paprika
1 teaspoon cumin
A dash of salt and pepper
Add a dash of olive oil to a heavy based saucepan and saute onion and garlic over a low heat until soft.
Add the paprika and cumin and saute for a couple of minutes to release the flavour.
Combine the rest of the ingredients and simmer until sauce begins to reduce and thicken and take on a darker red colour.
And more salad porn. My friend Liz told me the maple glazed pecans were like sex. 🙂