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How to make it

  • Preheat oven to 350°F.
  • wash and peel outer layer of garlic. place whole garlic in a roasting pan. drizzle with olive oil and bake at 350°F for 20 minutes.
  • on the stovetop, reconstitute 1 cup of dried red lentils (follow the directions on the package). consistency should be like thick soup.
  • place the chickpeas, cooked red lentils, and 10 cloves of roasted garlic into a food processor. blend the ingredients until they are smooth.
  • add the salt, pepper and olive oil to the mixture and blend.
  • serve warm or room temperature with organic blue corn chips or your favourite pita bread!

Reviews & Comments 3

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  • lovebreezy 9 years ago
    It's nice to see a recipe that doesn't call for tahini. Good post.
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  • zee84 9 years ago
    roast the whole head of garlic, the cloves will come out easily after it is roasted.
    i would say between 1.5-2 cups of cooked chickpeas would work. (it depends on how thick you want the hummus to be!)
    hope you enjoy it!
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  • nflatte 9 years ago
    Looks good--if I used cooked chickpeas (from dry peas) would the equivalent be about 2 cups? Also,are the garlic cloves separated before roasting or do I roast the whole head?
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