ROASTED GARLIC HUMMUS

It’s Friday Galley Peeps!

Time to kick back and enjoy a little post week Happy Hour.

Before I retired I designated Friday as a

no-cook-zone.

It was the one day I didn’t have to prepare anything elaborate.

I allowed myself pre-prep time but when 5:00 hit

it was fill your plate with yummy things and pour those drinks.

Even now we take great pleasure in the tradition.

Sometimes we loose track of what day it is,

but when ‘Friday’ is mentioned we look at each other

and say “Yay, it’s Happy Hour!”

For today’s treat I made some of my roasted garlic hummus,

the perfect way to accompany my Force Cocktail (recipe here),

I chopped some veggies, sliced sausage, paté and some fresh bread,

added my fave olives

and voilà

…dinner is served!

ROASTED GARLIC HUMMUS

what you will need

1 can chick peas, drained & liquid reserved

or about 2 cups cooked in pressure cooker, some of the liquid reserved

2 small heads of roasted garlic, skins removed

(my stove top method of roasted garlic here)

1/4 cup tahini (in a pinch peanut or almond butter will work)

juice of 1 large lemon (about 1/4 cup)

2-3 tbsp olive oil (plus more for serving)

sea salt and pepper to taste

paprika to garnish

time to prepare

Place chick peas, garlic,lemon juice and tahini in a blender

and process until smooth.

With blender running gradually drizzle in olive oil.

If the mixture is too thick add a little of the reserved chick peas liquid.

Adjust seasonings to taste.

When ready to serve, drizzle with extra olive oil

and sprinkle with your favourite paprika (mine is smokey and spicy)

This will keep for several days so prepare it in advance

because when Friday rolls around you can say

“Yay! it’s Happy Hour!”

SEA SALT GALLEY KAT