Garlic Confit

Garlic Confit

Ingredients:
5 heads garlic, cloves peeled
3 dried red chilies

Directions:
1. Add all ingredients to a 4-quart slow cooker. Make sure there is enough oil to cover
all the garlic cloves. Place the cover on the slow cooker and cook on low heat for 4
hours, or until the garlic is tender.
2. Remove the garlic with a slotted spoon and place in canning jars. Pour the oil over
the garlic and seal the top.
PRESERVING GARLIC
Garlic confit is a great and easy way to preserve garlic when it is in season and at its peak. Garlic prepared
using this method can be jarred and stored for up to 3 months.
Roasted Red Pepper Hummus
You’ll rarely meet a vegan who doesn’t love hummus in one form or
another. As a veggie dip or sandwich spread, this spicy hummus is
always a favorite. Up the cayenne pepper in this recipe if that’s your
thing, and don’t be ashamed to lick the spoon.
Yields 11⁄ cups
2
1 (15-ounce) can chickpeas, drained
1⁄ cup tahini
3
2⁄ cup chopped roasted red peppers
3