Roasted Garlic Hummus

I’m going a bit crazy. In three days I’m running in the Ottawa marathon and have been relaxing my muscles this week by cutting my weekly running miles in half.

*sigh*…oh, the classic taper week. The week that all runners love to hate.

To clear their heads, some people have a therapist, some people are just plain angry, some people eat a lot of cake…and I run. It makes me feel strong and happy and free all at the same time. So naturally, a taper week (less running) doesn’t allow me to do that. It’s torturous!

During this week my boyfriend just happens to be on a fishing trip up north, so without him to keep me busy I’ve been visiting with friends every day, going for long walks and bike rides, doing the short runs I’m allowed, and making so, so, many salads and dips. With this hot weather, they carry me over so I don’t have to turn on the oven too much or do too many dishes. It’s a win-win situation really. Plus, dips and salads are healthy!

To make this roasted garlic hummus (the best hummus), start by roasting a head of garlic. Preheat your oven to 375°F. Cut off the very top of the garlic clove (about 1/4″) so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour.

Remove from foil and allow the garlic to cool.

Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor (this is easily done when the garlic has cooled completely). Set aside 3 garlic cloves for later use. Rinse and drain chickpeas. Add them, and all other ingredients except olive oil and the 3 roasted garlic cloves you set aside, to the food processor and blend until completely smooth.

Scrape ingredients off the sides of your food processor to make sure it blends evenly. Finally add one tablespoon of olive oil at a time until you have reached the desired consistency. Add it very slowly, allowing the mixture to combine fully before adding more liquid. For a tasty garnish, mince the 3 roasted garlic cloves you set aside and toss in a tiny bit of olive oil and place on top of hummus.

Enjoy!

Roasted Garlic Hummus
Recipe taken from The Novice Chef

Ingredients:
2 cups canned chick-peas or cooked chickpeas
3 tablespoons tahini
4 tablespoons olive oil
1/4 cup warm water
1 extra large head of garlic
1 lemon, juice of
1/2 teaspoon sea salt
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper

Directions:
Preheat oven to 375°F Cut off the very top of the garlic clove (about 1/4″) so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow cool.

Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor (this is easily done when the garlic has cooled completely). Set aside 3 garlic cloves for later use. Rinse and drain chickpeas. Add them, and all other ingredients except olive oil and the 3 roasted garlic cloves you set aside, to the food processor and blend until completely smooth.

Scrape ingredients off sides of food processor to make sure it blends evenly. Finally add a tablespoon of olive oil at a time until you have reached the desired consistency. Add it very slowly, allowing the mixture to combine fully before adding more liquid. For a tasty garnish, mince the 3 roasted garlic cloves you set aside and toss in a tiny bit of olive oil and place on top of hummus.

Serve at room temperature with pita, crackers, or veggies. Also you can add it as a condiment to a wrap! Refrigerate in an airtight container for up to a week.

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Wicked Good Tortilla Dip

This dip is a classic.

My Nanny has been making it for years, and I myself have been making it as a special treat for potlucks and parties since I was in high school. It’s simple, it’s easy, you dip tortilla chips in it….it makes me happy. To begin, just whip together cream cheese, sour cream, and mayonnaise, until there are no lump and put the mixture into a pan.

Add salsa.

Add grated cheddar cheese.

Chop up green pepper, green onion and tomato.

Now, thow it on top of the cheese with some chopped olives to make it pretty.

Don’t let your kitty dip her paws into it…and enjoy!

Tortilla Dip
Recipe taken from my awesome Nanny

Ingredients:
8 oz cream cheese
½ cup sour cream
¼ cup mayonnaise
1 cup salsa (I like medium spicy)
2 green onions (green parts), chopped
1/2 green pepper, chopped
5 green olives, pitted and chopped
1 tomato, diced
1 block of Cheddar or Marble Cheese, grated
Restaurant style tortilla chips

Directions:
Whip together cream cheese, sour cream, and mayonnaise, until there are no lumps and put in a pan
Add salsa on top
Add grated cheese
Add green onion, green pepper, olives, and tomato (you could also add red onion or chopped jalapeno if you wanted t spice it up).
Dip chips! I like to use multigrain Tostitos.

This dip can last for about 4 days in the refrigerator when covered in plastic wrap