Ãå±±½ûµØ

Aug 21, 2014 1 min read

Yield: About 10 servings of 1 ounce each

3 large roasted shallots

1 tablespoon extra virgin olive oil

1 can garbanzo beans, half of the liquid drained

½ teaspoon sea salt

¼ teaspoon ground white pepper

Procedure:

1. Preheat oven to 250 degrees. In a small mixing bowl, toss shallots with olive oil and then wrap in aluminum foil. Roast the shallots for one hour and then refrigerate to chill completely before proceeding.

2. Place the chilled roasted shallots, garbanzo beans, sea salt, and ground white pepper in a food processor and puree until smooth.

3. Transfer hummus to a container with a tight fitting lid and refrigerate until ready to use.