Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Roasted Garlic and Sriracha Hummus




Source of Recipe


Internet


List of Ingredients




2 whole heads of garlic, cloves separated but not peeled
2/3 cup olive oil, divided
pinch of salt
2 cups of dried chickpeas (soaked overnight) or one can of chickpeas, rinsed
pinch of baking powder
1/4 cup tahini
1 tsp salt
2 TB sriracha
red pepper flakes, optional




Recipe



Place the garlic bulbs in a small glass casserole dish. Douse with 1/3 cup of olive oil and pinch of salt. Cover with aluminum foil and bake for 30 minutes. Remove from the oven, stir and place back into the oven for 15 minutes more, uncovered. Let the bulbs cool completely for about an hour. Reserve any of the leftover oil that may remain in the casserole dish.

If you are using dried chickpeas: While the garlic is roasting, place the soaked chickpeas in a pressure cooker with enough water to cover them plus a bit more and a pinch of baking powder. Cook on high for 25 minutes, or until they mash very easily when pressed on by a fork or back of a spoon. Drain and place in a food processor.

If you are using canned chickpeas: Rinse very well and transfer directly to a food processor.

Once the garlic bulbs are completely cooled, remove the skins and discard them. Place the garlic, any leftover olive oil, plus the 1/3 cup remaining olive oil into the food processor with the chickpeas. Pulse until very smooth, about a minute.

Add in the tahini, salt and sriracha. Pulse for about a minute more. If not using immediately, refrigerate until about an hour before serving. Hummus is tastiest when served at room temperature.