Garlic Hummus with Spicy Wonton Triangles
- 9 unpeeled garlic cloves
- One 19-ounce can of drained, rinsed chickpeas
- 2 tablespoons tahini (sesame paste)
- 3 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1/4 teaspoon ground cumin
- 2 tablespoons water
- Vegetable oil cooking spray
- 20 wonton wrappers
- 1 lightly beaten large egg white
- Chili powder
- Loosely wrap 9 unpeeled garlic cloves in foil.
- Bake in a 350 oven for about 30 minutes, or until the garlic is softened.
- Let cool slightly.
- Leave the oven on.
- In a food processor, combine a 19-ounce can of drained, rinsed chickpeas with 2 tablespoons tahini (sesame paste), 3 tablespoons fresh lemon juice, 1 teaspoon salt, 1/4 teaspoon ground cumin and 2 tablespoons of water.
- Add the pulp from the roasted garlic cloves and puree until smooth.
- Lightly coat 2 baking sheets with vegetable oil cooking spray.
- Cut 20 wonton wrappers diagonally in half to form triangles.
- Arrange the triangles on the baking sheets, brush with 1 lightly beaten large egg white and dust with a sprinkling of chili powder.
- Bake for about 5 minutes, or until golden.
- Gently turn over and bake for about 2 minutes longer, or until crisp.
- Let cool, then serve with the hummus.
garlic, chickpeas, tahini, lemon juice, salt, ground cumin, water, vegetable oil cooking spray, wonton wrappers, egg white, chili powder
Taken from www.foodandwine.com/recipes/garlic-hummus-with-spicy-wonton-triangles (may not work)