Roasted garlic, sundried tomato Hummus
finished with Sumac!
1 cups canned organic chick peas (14 oz)
2 tablespoons tahini (or almond butter)
4 tablespoons extra virgin olive oil
2 tablespoons sundried tomato
2 large head of garlic
1 lemon, juice of or 4.5 tablespoons fresh lemon juice
1/4 teaspoon sea salt and 3 sprigs fresh flat leave parsley
2 Garnish with sprigs fresh flat leaf parsley and sprinkle with Sumac
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. Cool.
Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Add cooked or canned chickpeas, and all other ingredients, to the food processor and pulse until fairly smooth, yet a little grainy for that rustic finish.
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
Sprinkle with Sumac and garnish with flat leaf parsley
Serve with gluten free crackers and fresh market vegetables