Roasted Garlic Turkish Hummus
Not only is this recipe super yummy but easy to make (as long as you have a blender).
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 6
Ingredients
- 2 cans Chickpeas
- 1 cup Water for reserve
- 1 stick Clarified Butter I’ll get to how to make it “clarified” in the instructions below
- 6 cloves Roasted Garlic
- Olive Oil
- Salt
Instructions
- Clarify your butter. To do that, slowly melt the butter in a small pot over low heat until it starts to foam. Turn the heat off and let sit for 5 minutes. Skim the foam from the top and discard. What’s left in the pot is nutty, delicious butter.
- Empty both cans of chickpeas and their liquid into a pot and put it over medium high heat. Bring them to a boil and let them go until the are super soft (you should be able to mash them easily with a fork). Sometimes the water evaporates before they are cooked, so keep an eye out and add some water as you go if needed.
- Drain your chickpeas and let cool. Pick out the skins (they should have fallen off of the chickpeas). If you can’t get them all, it’s okay, they just don’t have the best texture.
- In a blender, add your chickpeas, butter, roasted garlic and a pinch of salt. Blend on low and slowly stream in olive oil (around 1/3 cup) until it starts to come together, smooths out and look like hummus.
- In a 375 degree oven, place the hummus in the oven for 10 minutes to warm it up. Top with a little more olive oil when finished. I didn’t have a good pan for this so I made one out of tinfoil. No big deal!