Roasted Garlic and Lemon Hummus
10/10 do not recommend this hummus as a first date option. It is the kind of garlicy that is best enjoyed from the comfort of your own couch as you binge The Bachelor and shovel down the whole bowl in solitude.
Roasted Garlic and Lemon Hummus
Serves: 4
Active Time: 10
Cook Time: 5 minutes
Total Time: 15 minutes
INGREDIENTS:
- 1 can chickpeas, drained and rinsed
- 3 tbsp. tahini
- Juice of 1/2 of a lemon
- 4 cloves garlic
- 3 tbsp. extra virgin olive oil
- 1 tsp. salt
- 1/3 cup cold water
Optional garnishes: Chopped parsley, chopped dill, additional olive oil
DIRECTIONS:
Heat olive oil over medium heat in a small pan. Once heated, add the whole garlic cloves to the pan to roast until browned, stirring occasionally. After about 4-5 minutes, remove from heat.
Combine chickpeas, tahini, lemon juice, garlic cloves with the olive oil that they were roasted in, and salt to a food processor. Blend until pureed.
- Slowly add water into the mixture until the hummus has reached a creamy texture.
- Serve with optional garnishes!
Pinot Grigio
MY RECOMMENDATION:
Villa Locatelli Pinot Grigio- Find it at Total Wine
WHY IT WORKS:
- Pinot grigio is a great wine to pair with most appetizers and snacks because it is such an easy drinking wine. It is the Matthew McConaughey of wines- unpretentious, yet delicious.
- Pinot grigio can have a broad spectrum on both sweetness acidity level. This pinot grigio is higher in acid and is relatively dry, which is what I would recommend to pair with this hummus. The acid will cut through the creamy texture of the hummus, while also complimenting the flavor of the roasted garlic.
- Pinot grigio typically has notes of citrus, pear, lemon, apple and can have notes of minerality and honey.
