When looking at foods that help fight off sniffles, garlic has some of the strongest science to back up its health claims. I have included a link to an excellent NY Times articular below. One of our most loved recipes is our roasted garlic hummus which packs enough garlic to help boost your immune system, but still won't overwhelm your date. It makes a great addition to any crudites plate.
- One can (425 grams) chickpeas
- 1/4 cup lemon juice
- 1/4 cup tahini
- 3 large garlic cloves, fine diced
- 2 tablespoons olive oil, plus 1/2 cup for blanching garlic
- salt to taste, about 1/2-1 tsp
- 1/2 teaspoon ground cumin
- water as needed
- Sprinkle of paprika to serve
Begin by blanching/sauteing the garlic in the smallest sauce pan you have. To do this heat the oil on med and drop the diced garlic in. If you have the right sized pot the garlic should be swimming in the oil. let the garlic simmer in the oil about five minutes, then turn off the heat and let the garlic and oil cool. Drain the oil into a clean container, and save both the oil and the garlic.
Now, place 1/2 of the chickpeas, the lemon juice, tahini, 2 tbsp of olive oil, 1/2 tsp salt, and cumin in a blender. Have a glass of water ready, then turn on the blender and start adding water (through the little hole in the cap) until the mixture begins to fully circulate. It should be a thick liquid at this point. Blend at high speed until the chickpeas are fully liquified, then start adding the remaining 1/2 chickpeas a few at a time (again through the small hole in the cap while the blender is on high speed). The trick here is that to get a super creamy hummus like in the stores, the blender has to keep the mix moving. If you have added the right amount of water, then the last few chickpeas should just cause the mixture to stop circulating. If this happens before you have added all the chickpeas, then turn off the bender, mix in a few tbsp of water, as needed to get the mix moving, then start adding chickpeas again. When all the chickpeas have been added, place the hummus in a mixing bowl, and fold in the blanched garlic. Taste for seasoning, and keep in mind that it will thicken after it gets refrigerated.
Back to the oil you blanched the garlic in. This is called garlic oil, and you can add it to anything that needs a little garlic kick including he hummus you just made if it needs it. Seal and refrigerate the oil and it will keep for ten days.