Hummus with Roasted Garlic

Mediterranean Whole Wheat Pita Bread and Hummus: Pure and Simple One of my favorite restaurants is a a little hole in the wall Middle Eastern Restaurant  located in San Marcos, California. Whenever I am in the area I make a point of stopping in and ordering up a falafel sandwich with a side of fresh homemade hummus. It is literally the best I have tasted anywhere besides a little roadside stand in Bethlehem where I had my first taste of Middle Eastern Food. 
 
Seeing that San Marcos is about 1100 miles away from Boise, I decided to try my hand at making my own. I am so glad I did. There is nothing like freshly baked pita bread, hot off the griddle, dipped in a creamy hummus with an earthy olive oil on top. Don’t take my word for it though, try it out and you be the judge. You can thank me later.
 

Hummus With Roasted Garlic
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Ingredients
  1. 1/3 cup tahini
  2. Juice of 1 medium sized lemon
  3. 2 3/4 cup garbanzo beans, soaked, cooked and cooked (2 cans drained and rinsed)
  4. 1 small head of garlic
  5. 3 tbsp olive oil, plus more for drizzling
  6. 1/4 cup water
  7. 2 tsp salt
  8. 1 tsp dried coriander
Roasting Garlic
  1. Remove the excess papery shell around small clove of garlic, leaving some of the papery skin intact.
  2. Wrap garlic in aluminum foil and place in oven set at 425 for 15 to 20 minutes.
  3. Remove garlic and allow to cool.
  4. Once garlic is cooled gently squeeze from the bottom of the garlic to remove roasted garlic from skins.(like squeezing a tube of toothpaste up from the bottom).
  5. Place garlic in small dish and set aside.
Hummus
  1. Place tahini and lemon juice in food processor or vitamix and process until tahini and lemon are well blended and mixture is thickened.
  2. Add roasted garlic, garbanzo beans, olive oil, water, salt, and coriander to food processor and blend until smooth.
  3. Remove from food processor to bowl and drizzle with olive oil, if desired.
Notes
  1. Be sure your roasted garlic is completely cooled before removing it from the skins. It can get very hot. The garlic is also pretty sticky, so be prepared to have it stick to your hands and whatever it touches. I usually wet my hands prior to handling it to make for easier removal.
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