Whole Peeled Hummus

Whole Peeled Hummus

Ingredients:
4 whole garlic cloves, peeled
12 cherry tomatoes
6 fresh basil leaves
2 sprigs fresh thyme
½ cup extra-virgin olive oil
1 cup canned chickpeas, drained and rinsed

Directions:
Juice of ½ lemon
2 tablespoons tahini
Kosher salt and freshly ground black pepper
3 English cucumbers
1. Preheat the oven to 400°F.
2. In a medium bowl, toss the garlic cloves, cherry tomatoes, basil, thyme, and ¼ cup
of the olive oil. Transfer the vegetables to a nonstick baking pan. Roast them for about
10 minutes or until they are very soft. Remove the vegetables from the oven and cool
slightly.
3. In a food processor, combine the tomato mixture, chickpeas, lemon juice, tahini,
remaining ¼ cup olive oil, salt, and pepper. Puree the mixture until smooth. Transfer
the hummus to a serving dish. Cover and refrigerate.
4. Using a sharp knife, trim the ends from each of the cucumbers. Slice each one into
½-inch-thick rounds. Arrange the cucumber chips on a platter. Serve them with the
hummus.
PASTA PRIMAVERA
The tomato chutney gives this dish a lot of flavor. Store leftover chutney in the
refrigerator, use it within a week.
SERVES 4 TO 6 | LEVEL: JUMP SHOT
For the tomato chutney: