Source: Contributed by Chef Michael Giletto, CEC, Cherry Valley Country Club, Skillman NJ Courtesy of Christopher Ranch
Hummus is a simple, healthy and popular appetizer served alongside veggie sticks and warm flatbread (shown here with a beet puree). In this version, roasted green garlic delivers a crisp, sweet flavor profile which differs from mature bulb garlic.
4 each California green garlic small bulbs, minced
1 tsp. grape seed oil
Pinch kosher salt and pepper
2 cans (15 oz. each) garbanzo beans (chickpeas), drained and rinsed
2/3 cup tahini (roasted, not raw)
1/3 cup freshly squeezed lemon juice
1/2 cup water
1/4 cup olive oil
1/2 tsp. salt
Toasted sesame seeds and chopped flat leaf parsley, for garnish
- Preheat oven to 350°F. Toss minced green garlic with grape seed oil, salt and pepper until coated evenly.
- Place marinated green garlic on baking sheet; roast until soft and tender but slightly golden brown. Remove and let cool.
- In food processor, combine roasted green garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water and olive oil. Process until smooth. Add salt, starting with ½ tsp., to taste.
- Spoon into serving dish and sprinkle with toasted sesame seed and chopped parsley. Serve with crackers, raw vegetables such as carrots or celery, or pita bread chips.
Makes 3 cups