2 Day Hummus Dip

K, I know this sounds crazy but it isn't. It is super duper easy and if you are a busy nut like myself, with the steps and having to pick up one more ingredient, it can take two days to make something. If you only have one day, then okay, you can speed it up by soaking the chickpeas in hot water for a few hours or start with chickpeas in a can... but here is what I did, with spectacular results.

Adapted from Food.com

Creamy Roasted Garlic Hummus

Ingredients:

1 c. dry chickpeas or 2 cans storebought chickpeas
1 large head of garlic
2 tablespoons tahini
4 tablespoons olive oil
1/4 c warm water
1 fresh lemon, juice of
1/4 tsp sea salt

Directions:

1. Preheat oven or BBQ to 375 degrees F. Cut off the very top of the garlic clove so the tops of the cloves are exposed slightly. Set on a square of tin foil. Drizzle with olive oil. Wrap securely, roast for 1 hr in the oven or 1/2 hr on the BBQ (I set ours on the upper shelf, put it on while it preheats for the meat of choice that night and take it off after everything is done and it has worked just fine for me). Using the BBQ keeps the super garlic smell, although it is delightful, from permeating the entire house. This can be done the night previous to prepare the next day if you wish.

2. In a medium sized bowl, pour your chickpeas and cover with water to roughly 3 times their depth. Leave to soak overnight (get your beauty sleep and dream of the tastebud delights the next day). Rinse the soaked beans in a colander and place in a medium saucepan. Cover with water and bring to a boil on your stovetop. Reduce heat and allow to simmer roughly an hour (if you like your beans a bit el dente or super mushy, that is your call, just take a couple out to test them). Once the beans are done cooking, remove from heat and drain the excess water from them.

3. Using your fingers, squeeze the soft, roasted garlic out of each clove into your food processor. If using canned chickpeas, be sure to rinse them well before putting in the processor as well. Add the remaining ingredients in the order given and blend until completely smooth. You will have to stop and scrape down the sides to make sure it blends well.

4. Finger test: With your food processor off, open up the food processor and take a test. If the texture is too thick, add a bit more olive oil or water, a little at a time, ensuring it blends well before adding more.

5. Transfer to your serving dish, cover and refrigerate. Serve at room temperature with crudites, crackers or whatever other things you like to eat with hummus.

I hope you enjoy this tasty healthy snack with your family. Next time I might just add a bit more garlic... LOL!