When I made the Simple Garlic Broth, I noted that the leftover garlic would be great in hummus. So, in the interest of practicing what I post, I made garlic broth again for another recipe and decided to make hummus with the leftover garlic. The cloves of garlic were softened, studded with bits of thyme, and flavored with other herbs from the broth. Though the taste had significantly mellowed, there was still a kick of garlic flavor.

When straining the garlic broth, remove bay and sage leaves along with any thyme stems. Reserve garlic pieces and thyme leaves. Using a sieve, push lightly on the garlic cloves to release most of the broth liquid. Set aside until cooled, about room temperature, or store in an airtight container in the refrigerator for up to one day before using. Several fresh, chopped garlic cloves could be substituted along with the leaves of a fresh sprig of thyme.

Garlic & Herb Hummus

reserved garlic cloves with thyme from Simple Garlic Broth
2 cans (15 oz each) chick peas, drained and rinsed
1/2 cup water
1/4 cup tahini (sesame seed paste)
3 tbsp lemon juice
2 tbsp olive oil
1/2 tsp sea salt
1/4 tsp pepper
minced fresh basil, optional

Combine garlic and chick peas in a food processor. Pulse to combine. Add remaining ingredients and pulse until smooth. Add additional lemon juice or salt to taste. Allow to refrigerate overnight before serving. If desired, top with fresh basil and drizzle with additional olive oil just before serving.

This entry was posted on Monday, January 5th, 2009 at 5:05 am and is filed under Recipes, Sauces Dips & Rubs. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.