May 28, 2009

The Stinking Rose

It has to be said that Garlic is one of my most favorite ingredients. So, you can imagine how excited I was when I recently came across a restaurant in San Francisco called ' The Stinking Rose.'
The restaurant that, "seasons their garlic with food!" "We have to go in there", I said eagerly to my husband, who was equally enthused. So, in we went.
The waiter recommended their signature dish, an appetizer called 'Bagna Calda'. Lots of wonderfully caramelized garlic cloves roasted in olive oil, served in an iron skillet with freshly baked focaccia bread. The warm nutty cloves spread beautifully on the focaccia, like soft butter. My husband and I were in heaven! From that moment on I was intrigued as to what other uses I could put Roasted Garlic. Yesterday, I made a big batch to stick in the fridge which should last for up to two weeks! It is fantastically yummy in all sorts of things from hummus to mashed potatoes, pasta sauces to soups, on top of pizza or just on its own.

I found Roasted Garlic to compliment homemade hummus extremely well. So today I have added it to my recipe. Enjoy!

Roasted Garlic Hummus

Roasted Garlic

I large head of garlic
1 Tbls of olive oil

Preheat oven to 350 F

Remove outer skin from the garlic bulb, break into cloves (leaving the skin on) and place in a small ovenproof dish with a lid. (I use my mini cocotte). Toss with the olive oil. Sprinkle with salt and bake until the skins are golden brown and the cloves are tender, about 50 minutes.


Makes about 3 cups

2 -15oz cans chickpeas, drained, rinsed
50ml olive oil
50ml vegetable or chicken stock
2 tbls tahini
1/4 cup lemon juice
1/2 tsp cumin
1 tsp cayenne pepper
all but 3 of the roasted garlic cloves
salt and pepper

Once the garlic is cool enough to handle, squeeze the cloves out of their skins and place into a food processor. Add the chickpeas, olive oil, tahini, lemon juice, cayenne pepper, and cumin. Season with salt and pepper and process until well combined. Add the vegetable/chicken stock and process again until nice and smooth.

Roughly chop two of the reserved garlic cloves and place in a small bowl. Add 1 tbls of olive oil and mix well. Drizzle mixture over the hummus. Garnish with thinly sliced red onion, corriander and the leftover garlic clove. Enjoy with toasted pita bread and crudites.

1 comment:

  1. Wonderful recipe, wonderfully presented!