Warm Roasted Garlic Hummus

Hummus is one of those delish dishes thats good for any occasion. Its great as a snack when you’re watching a movie, perfect for a party when you don’t want to serve a fatty dip, and great on a sandwich for a healthy lunch. Unforunately, there is a lot of mediocre hummus out there being sold to unsuspecting customers across America. Don’t settle for mediocre when you can make it yourself at home in less than 15 minutes.

This recipe serves it warm (since thats my favorite) but you can serve it chilled or room temperature – just omit the oven/topping part.

Hummus Base

1 roasted head of garlic 

1 16oz. can of chickpeas, drain MOST of liquid but save at least 3 tbs.

1 ts. kosher salt

1/3 cup tahini (sesame paste)

3 tablespoons freshly squeezed lemon juice (1 lemon)

3 tablespoons of extra virgin olive oil

Topping

3 tbs butter

1 cup of sliced button mushrooms

1 ts. Kirmizi Biber – turkish red pepper (or cayenne is you can’t find) 

1 minced shallot

Directions:

Preheat oven to 350 degrees.

Place garlic in oven safe pan and drizzle with olive oil. Roast garlic in oven for 20 minutes. After cooled peel the cloves from the head and set aside. Leave oven on.
 
Turn on the food processor fitted with the steel blade. Process the chickpeas and the garlic together. Add the rest of the hummus base ingredients to the food processor and process until the hummus is coarsely pureed. Taste for seasoning.

Change oven temperature to 400 degrees.

 Place in oven safe shallow casserole dish (earthenware maybe?). Heat butter in a skillet and add mushrooms, cayenne, and the minced shallot. Cook until soft. Pour over hummus base and cook in the oven for 20 minutes. Serve with wedges of flatbread.

Luscious Lemonade

 My husband isn’t one for soda so we rarely have it in the house. He does love iced tea and lemonade so I usually mix him up an Arnold Palmer using the below lemonade recipe and some San Benedetto Lemon Iced Tea. Its a fantastic mix. Enjoy!

Ingredients

3 large lemons

4 cups water

1/4 cup Rose’s Sweetened Lime Juice

3/4 cup of sugar

1 dash of Fee Brothers orange or rhubarb bitters

Cook water, sugar, and lime juice in a small pot on low. After sugar has dissolved, take the mixture off of the heat and squeeze 2 lemons into the pot. Cut the last lemon into the thin slices and put into a 4 cup mason jar. Add bitters in the lemonade pot, mix lightly, and pour into the mason jar with the lemon slices. Refrig overnight or for at least an hour.