Avocado and Roasted Garlic Hummus with Root Vegetable Chips
Warm the pure olive oil in a very small saucepan until rippling. Add the garlic and cook until golden and very soft. Remove from the pan with a slotted spoon and let cool slightly. Chop and mash to make a paste. Set aside.
Reserve 5 chickpeas as a garnish. In a food processor or blender, puree the remaining chick peas, 3 tablespoons lemon juice, tahini, 1 tablespoons of the olive oil, garlic paste, avocado, salt and cumin until a soft creamy paste is obtained. Taste and season with additional salt and lemon juice if needed.
Place on a plate, make an indentation in the center and drizzle the remaining 1 tablespoon olive oil into the well. Sprinkle with paprika and garnish with lemon wedges, a few reserved whole chick peas and parsley. Sever the vegetable chips alongside.
1 carrot, peeled
1 parsnip, peeled
1 turnip, peeled
1 red beet, peeled
1 yellow beet, peeled
1 rutabega, peeled
1 sunchoke, peeled
1 watermelon radish, peeled
4 radishes, peeled
Using a mandolin, cut the vegetables into paper-thin slices. Place in a bowl of ice water for 10 minutes. Drain and set aside.
½ cup pure olive oil
6 cloves garlic
1 can (14 ounces) cooked chick peas
3 to 5 tablespoons freshly squeezed lemon juice
1/4 cup tahini or sesame seed paste
2 tablespoons extra virgin olive oil
1 ½ avocados, mashed until smooth
1/4 teaspoon cumin
Large pinch paprika
3 lemon wedges
A few whole parsley leaves as a garnish