Monday, 14 April 2014

Ultimate Roasted Garlic and Coriander Hummus

 Ultimate Roasted Garlic and Coriander Hummus

This fabulous recipe is dedicated to a wonderful husband who grows the most delicious elephant garlic and provides us with the fattest, tastiest bulbs. After roasting these succulent bulbs we whizzed them with fresh coriander and a dash of spices to discover the quickest easiest way to a phenomenal dish. Slather on warm pitta bread, jacket potatoes or in our case hot, oven-roasted field mushrooms. Enjoy xxx        
(We used 50g fresh coriander but we are coriander freaks and it does taste glorious but start with 40g, that may well be sufficient for you)
Serves 4 as a starter or 2 greedy enjoyers!!!
Prepare the oven by heating to 180C, gas mark 4
Have ready either 1 baking sheet or a square of tin- foil able to take a few garlic cloves 
1 whole fat head of garlic or in our case 4 enormous cloves of elephant garlic  
2 tablespoon olive oil
1 x 400g tin of salted chick peas
40g – 50g fresh coriander + a little to decorate 
2 tablespoons tahini
¼ teaspoon ground cumin
¼ teaspoon ground coriander
½ teaspoon ground paprika with extra to decorate
 Zest 1 whole lemon
Masses of freshly milled salt and pepper to taste
 1 black olive optional for decoration

Clean the garlic, if dirty, by brushing well. If you are using a head of garlic cut across and brush with one of the tablespoons of olive oil. If you are using elephant garlic merely brush with oil and place on a roasting tin or wrap in foil. Bake for approximately 40 – 45 minutes or until the garlic is really tender and the luscious contents ooze out. Allow to cool slightly or use gloves, and squeeze the unctuous roasted garlic out of their skins into a processor with the remaining ingredients and wiz until gloriously smooth. Season well with salt and pepper. Turn the mixture into a decorative bowl. Add a little paprika and coriander to adorn with the black olive.  Enjoy dipping with plenty of laughter. Xxxxx


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