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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