| Servings | Prep Time | Cook Time |
| 6servings | 5minutes | 1hour |
| Servings | Prep Time |
| 6servings | 5minutes |
| Cook Time |
| 1hour |
Ingredients
- 1 medium garlic bulb
- 1 x 400g tin of chickpeas drained & rinsed
- 1 tbsp tahini
- few fresh rosemary leaves
- juice from half a lemon
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/3 cup water
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- Preheat the oven to 200C. Chop the top off the garlic bulb so the tops of the cloves are exposed. Wrap lightly in foil and roast for an hour. Then leave to cool before removing the skins.
- Add all the ingredients to a high-powered blender and mix until smooth. If it's too thick, add more water.
- Serve with extra olive oil drizzled on top and a sprig of rosemary. Enjoy!
- Source: http://wallflowerkitchen.com/roasted-garlic-rosemary-hummus/
Share this Recipe