|Photo by Blake at settembrecellars.com|
(Makes 4 cups)
-Preheat the oven to 400. Cut the top and bottom 1/2 inch off a bulb of garlic and place in a small baking dish. Generously top with olive oil, salt and pepper. Roast about 1 hour, until garlic is completely soft. Set aside to cool.
-Meanwhile, Place 3 cups cooked garbanzo beans in a food processor with the juice of 3 lemons, 1 cup tahini, 1 tsp salt, 1 T. aleppo pepper, 1/3 cup olive oil and a hearty splash of water. Squeeze in the roasted garlic, taking care to keep the skin out of the hummus! The garlic should slide right out. Blend until smooth, adding more water if necessary to achieve desired consistency. Taste and adjust with salt, pepper and lemon juice. Refrigerate at least 1 hour to let flavors meld.
For the Aleppo-Infused Olive Oil
-Heat 1/2 cup good olive oil on medium low until warmed through but not hot
-Add 2 T. Aleppo pepper, remove from heat and let cool
-Once cool, store in a glass jar in the fridge for up to 1 week.
To assemble, spoon hummus into bowl, drizzle generously with aleppo oil, top with chopped parsley and serve alongside pita chips or cut veggies.