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Beef Stroganoff is more than just a dish; it's a culinary embrace, a hearty meal that conjures the warmth of home-cooked comfort food. With its rich, creamy sauce enveloping tender strips of beef and mushrooms, it's no wonder this dish has become a beloved staple in households around the world. Originally hailing from Russia, Beef Stroganoff has transcended its geographical roots, evolving into various interpretations while maintaining its essence as a satisfying and indulgent meal.

Creamy Roasted Garlic Hummus

Discover the warmth of home with homemade Beef Stroganoff, a classic comfort food originating from Russia. This rich dish features tender beef, savory mushrooms, and a creamy sauce, perfect over egg noodles or rice. With its customizable flavors and health benefits, making it from scratch allows you to control the ingredients and experiment with personal touches. Perfect for cozy dinners or family gatherings, you'll love the nostalgia this delightful recipe brings to your table.
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Ingredients
  

1 cup dried chickpeas (or 1 can of chickpeas, rinsed and drained)

1 whole head of garlic

2 tablespoons tahini

2 tablespoons olive oil (plus additional for drizzling)

2 tablespoons fresh lemon juice

1 teaspoon ground cumin

1 teaspoon salt (adjust to taste)

Water (as needed for desired consistency)

Fresh parsley leaves (for garnish)

Paprika (for garnish)

Instructions
 

Roast the Garlic: Preheat your oven to 400°F (200°C). Take a sharp knife and slice off the top 1/4 inch of the head of garlic to expose the individual cloves. Place the garlic head on a piece of aluminum foil, drizzle with a small amount of olive oil, and wrap it tightly in the foil. Roast in the preheated oven for about 30 to 35 minutes, or until the cloves are soft and golden brown. Once roasted, allow it to cool for a few minutes, then gently squeeze the cloves out of their skins into a bowl.

    Prepare the Chickpeas: If you are using dried chickpeas, soak them overnight in a generous amount of water. The next day, drain and rinse the chickpeas, and place them in a large pot. Cover the chickpeas with fresh water and bring to a boil. After boiling, reduce the heat and let them simmer for approximately 1 to 1.5 hours, or until they are tender. If you opt for canned chickpeas, simply rinse and drain them under cold water.

      Blend the Ingredients: In a food processor, combine the cooked chickpeas, the tender roasted garlic cloves, tahini, olive oil, fresh lemon juice, ground cumin, and salt. Pulse the mixture until it is smooth and creamy. If the hummus is too thick for your preference, gradually add water one tablespoon at a time until you achieve your desired consistency.

        Taste and Adjust: After blending, taste the hummus. If needed, add more salt, lemon juice, or ground cumin to enhance the flavor. Blend again briefly to mix any additional ingredients thoroughly.

          Serve: Transfer the hummus to a serving bowl. Drizzle a little olive oil on top, sprinkle with paprika for a hint of spice, and finish with a garnish of fresh parsley leaves. This hummus pairs excellently with warm pita bread, crunchy veggie sticks, or as a flavorful spread on sandwiches.

            Storage: Any leftover hummus can be stored in an airtight container in the refrigerator for up to one week, making it a perfect make-ahead snack or meal component.

              Prep Time, Total Time, Servings: 15 minutes | 1 hour 30 minutes | serves about 6.