Phew, what a week this has been! I had every intention of sharing with you the details of my birthday party earlier this week, from the foods we served to over twenty friends who came to celebrate with me, to the cheese and cured meat platter I put together, to the cake James made for me (which he had outdone himself once again by making me a fondant-covered and decorated cake, seriously!), and let’s not forget, the DRINKS. The white sangria was probably the best batch I made and I can’t wait to share the super easy recipe with you. Anyway, none of that made it to the blog because this week was just hectic.
We’re going on a vacation and in a last minute frenzy, I managed to get everything done before making a beeline to the airport.
Today’s post is actually something I made and remembered to photograph before the party. Roasted Garlic Spiced Hummus is one of the recipes I posted when I first started this blog, but it’s something I still make all the time. Since then though, I have discovered tahini, an ingredient that makes hummus so much better!
Tahini is a paste made from sesame seeds which can be served as a dip on its own, but when added to hummus, it makes all the difference in the world. Much more rich, creamy, and nutty. As if that’s not enough, I like to add roasted garlic and spices to the mix.
If you’re surprised that a whole head of garlic goes into the hummus, don’t worry. Roasted garlic is sweet, mellow, and not as pungent as raw garlic. Plus, a pinch of spices and a splash of fresh lemon juice help balance the flavors. Hope you give this a try!
- 1 head of garlic
- 1 15-oz can chickpeas, drained and rinsed
- 1 tbsp tahini
- 2 tbsps fresh lemon juice
- 2 tbsps olive oil
- ½ tsp cumin
- ¼ tsp cayenne pepper
- Salt and pepper, to taste
- Preheat oven to 375°F. Cut garlic head lengthwise in half (leaving the skin on) so that the garlic cloves are exposed. Wrap in foil and roast for 45 minutes to one hour. Remove and allow to cool.
- Squeeze the soft, roasted garlic cloves into a food processor or blender. Add the remaining ingredients and process until smooth.
- Season with salt and pepper to taste.
- Serve cold or at room temperature with toasted pita or fresh vegetables.
*The dip can be made ahead. Cover and refrigerate for up to 2 days.
By the way, stay connected by following me on Instagram, or check out my Instagram feed under hashtag #thetastybitetravel and expect lots of sun-soaked photos, umbrella cocktails, and island eats to come ;)