Roasted Garlic Soybean Hummus Recipes

ROASTED GARLIC SOYBEAN HUMMUS

Steps:

• Preheat broiler.
• Broil garlic cloves for 5 to 10 minutes, or until they just begin to brown and can be pierced easily with a fork.
• In a food processor, combine garlic with soybeans, tahini, olive oil, lemon juice and parsley.
• Blend until smooth, adding salt to taste and water or broth to reach desired consistency.

ROASTED GARLIC SOYBEAN HUMMUS

Steps:

• Preheat broiler. Broil garlic cloves for 5 to 10 minutes, or until they just begin to brown and can be pierced easily with a fork. In a food processor, combine garlic with soybeans, tahini, olive oil, lemon juice and parsley. Blend until smooth, adding salt to taste and water or broth to reach desired consistency.

CREAMY ROASTED GARLIC HUMMUS

Steps:

• 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 to cool.
• Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Rinse and drain cooked or canned chickpeas. Add them, and all other ingredients, to the food processor and blend until completely smooth.
• Scrape ingredients off sides of food processor to make sure it blends evenly. If you find that the hummus is too thick, you can add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid.
• Serve at room temperature with crudites, warm pita or crackers.
• Optional: Sprinkle with chopped parsley or paprika before serving.

ROASTED GARLIC HUMMUS

Steps:

• Preheat oven to 400 degrees F. Place garlic on aluminum foil and drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast in the oven for 15 to 20 minutes or until jammy.
• In a small saucepan on low heat, combine the rest of your olive oil with your rosemary. Bring to a low bubble and take off the heat, allowing the flavors to marry. Discard rosemary stalks.
• In a blender, combine your chickpeas, tahini, half the rosemary olive oil and squeeze out your jammy garlic flesh.
• Gradually add in the rest of the olive oil as the blender is on, looking for that smooth and creamy consistency. Season accordingly with salt, pepper and lemon juice.