Hummus with Poached Garlic


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2 15oz. cans of Chickpeas 10 cloves of garlic, peeled ¼ cup olive oil 3-5 tablespoon of lemon juice 1 Tsp Cumin ¼ cup tahini 1 teaspoon salt 1 tablespoon fresh dill warm water

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1. Place garlic cloves in a small saute pan and add olive oil to just cover. Heat on medium-low heat to poach garlic until golden brown, turning once 15-20 min. Set aside. 2. To a 14 cup food processor, add rinsed chickpeas, tahini, cumin, salt, dill, 2 TB lemon juice, 2 TB warm water and poached garlic and poaching oil. Blend on low speed until smooth. Add salt, pepper and lemon juice to taste. Extra warm water can be added 1 TB at a time, to reach desired consistency. Serve at room temp with pita chips. If homemade pita chips are desired, reserve 1 Tsp of garlic poaching oil and brush pita triangles. Bake for 8-10 min in a 350 degree oven.