Comments on: finally, hummus

By: gadgetry « Vegtastic Voyage

gadgetry « Vegtastic Voyage — Mon, 20 Apr 2009 17:08:04 +0000

[...] machine from Tom’s mom. We did buy a food processor, which has more than paid for itself in hummus and pesto. And the dehydrator paid for itself after one backpacking [...]

By: vegtasticvoyage

vegtasticvoyage — Sun, 29 Jun 2008 01:07:31 +0000

You could do it the way I thought you were supposed to: buy a terra cotta garlic roaster (which you soak in water prior to roasting), cut the stem end off and stick it in a little pool of olive oil, and stick in the oven for 40 minutes or so.

OR…

Break the head apart without peeling the individual cloves, wrap them in a little foil, and stick that in the toaster oven (350-400, depending on how much of a hurry I’m in) until you can smell it. When you can just squeeze the clove, it’s done. Takes between 20 and 30 minutes. let it cool off and the cloves pretty much pop right out of the skin.

By: rhapsoidos

rhapsoidos — Sun, 29 Jun 2008 00:30:11 +0000

How do you roast garlic?

By: the precursors of hummus « Vegtastic Voyage

the precursors of hummus « Vegtastic Voyage — Tue, 17 Jun 2008 17:23:57 +0000

[...] Enough for one day! Maybe tomorrow we’ll throw it all together and call it hummus. [...]

By: getsconed

getsconed — Tue, 17 Jun 2008 17:11:12 +0000

that is a gorgeous shot of hummus! I adore roasted garlic in hummus as well.

By: vegtasticvoyage

vegtasticvoyage — Tue, 17 Jun 2008 14:15:03 +0000

that’s the whole thing. spread over 2 cups of chickpeas it’s really not that much (roasted, that is–that much fresh garlic wouldn’t be quite so charming). if you’re afraid of it being too much, just leave out the additional (stronger-flavored) garlic for your first batch.

By: VeganFabulous

VeganFabulous — Tue, 17 Jun 2008 12:50:34 +0000

When you say a head of garlic, do you mean a clove or the entire garlic?