So everything I’ve posted for Football Food has pretty much been on the unhealthy side so I decided to share something that’s a little better for you. And not only is this great for watching the game, but it would also be a wonderful Thanksgiving appetizer. Because obviously, we are all going to be stuffing ourselves silly on Thursday so we could start out with a better choice at least. You know, depending on how much we eat and what vessel we choose to shovel it in.
The roasted garlic adds a somewhat sweet, nutty flavor dimension to the usual hummus making it much more interesting and tasty.
I promise I will be posting more often soon. I have been taking every opportunity I have to nap instead of doing important things like write thank you notes, cook, clean the house, edit pictures, write posts and such. I’ll get back to normal someday, hopefully. We’ll see.
Roasted Garlic Hummus
recipe from Fork and Flower
1 cup dried white beans, cooked according to directions, or 1 can cooked white beans
1 fresh garlic bulb, halved lengthwise
1/2 cup yogurt
1/2 lemon, juiced
1 Tbsp. tahini
3 Tbsp. olive oil
1. If you are using dried white beans, soak them overnight in water. Drain and cook according to directions. If you are using canned beans, rinse well.
2. Preheat oven to 425 degrees F. Drizzle garlic halves with a bit of olive oil and wrap separately in aluminum foil. Roast for 25 minutes or until garlic is tender and slightly caramelized. Remove from the oven and the foil and let cool. Squeeze out garlic and smash.
3. Combine the beans, garlic, tahina, lemon juice and 3 Tbsp. olive oil in a food processor. Pulse until the mixture is smooth and creamy. Stir in yogurt, combine well. Serve with veggies and/or pita bread.