1 bulb of fresh garlic 1 large can (25 ounces) organic garbanzo beans (chickpeas) 1/3 cup fresh lemon juice 1/4 cup tahini, well stirred 1 1/4 teaspoons coarse or kosher salt 2 to 3 tightly packed cups 1-2 tablespoons olive oil Kale Yummy, Gluten Free Vegan, Kale Hummus, Yummy Food, Healthy Recipe Hummus, Roasted Garlic, Free People, Glutenfree, Appetizers Vegan
Roasted Garlic Hummus Yield: 2 cups Prep Time: 5 min Cook Time: 30 min Ingredients: 1 head garlic 1 (16-oz.) can chickpeas, drained and rinsed 1/3 cup tahini (sesame paste) 2 Tablespoons fresh lemon juice 2 Tablespoons olive oil 1 teaspoon ground cumin 3 Tablespoons water 3 Tablespoons minced parsley
Can socca be improved upon by adding kale pesto, or is it best left alone? This recipe varies slightly from Mark Bittman's recipe; he uses 450 degrees and much more pepper. This recipe also says you can use coconut oil. Does this mean you have to heat up the oil first? How else would it work? A cast-iron pan seems to be the best choice.