I wanted to make hummus but realized I was out of chick peas.
Preheat oven to 425. Place the garlic on a small square of foil and drizzle with about 2 tsp olive oil). Wrap and roast for 20 minutes.
When garlic is tender and cool to the touch squeeze the cloves into the bowl of a food processor. To be honest, I did this step last and I actually scraped the very hot roasted garlic with a large chef's knife to get out all the goodness. But you should probably be more patient than I.
Add the drained beans, the sage, lemon juice, and the salt and process until smooth. Slowly drizzle in the olive oil while continuing to process. Taste for seasoning.
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|Serving Size: 1 Serving (66g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 140 (91%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 395.2mg||14 %|
|Potassium 98.3mg||3 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 2.8g|
|Protein 2.1g||3 %|
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Calories per serving: 154
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