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Roasted Garlic Hummus with Bison Ragu and Crispy Chick Peas



1 Bulb Roasted Garlic

Olive Oil


1 Can of Chick Peas

1/3 cup of Tahini

1 Lemon Zested and Juiced

Olive Oil




Crispy Chick Peas

1 Can of Chick Peas

Olive Oil


Bison Ragu

.5 Red Onion (Diced)

3 cloves of Garlic (Minced)

1 Carrot (Shredded)

2 stalks of Celery (Diced)

1 lbs. Bison or other Ground Meat

2 Crushed Tomatoes

1 cup Red Wine

2 tsp Nutmeg

Olive Oil



Serve With

Flat Bread




1. Cut the bulb of garlic in half, drizzle with olive oil, sprinkle with salt. Wrap in foil and bake for 50 minutes at 400 degrees

2. In a blender combine all of the hummus ingredients and blend until creamy. (You may have to add more lemon juice if it is too thick or more tahini if it is too thin.)

Crispy Chick Peas

1. Drain a can of chick peas.

2. Dry them on a paper towel to remove all moisture.

3. Toss them in olive oil and salt

4. Place on parchment paper lined cookie sheet

5. Bake in the oven for 20 – 30 minutes until crispy (You have to watch them because they can become too crispy and be like eating popcorn kernels.)


In a Dutch oven, cook the first 4 ingredients until soft and translucent.

Add Meat and brown it with the vegetables.

Hand Crush tomatoes because it’s fun.

Add wine to deglaze and cook off the alcohol.

Add more wine to cover the mixture, bring to a boil, and reduce to a simmer

Add remaining ingredients and simmer for 30 minutes.


Spread Hummus on a large plate and make a crater.

Spoon the Ragu into the crater

Sprinkle Crispy Chick Peas on top

Garnish with Parsley

Use flat bread to scoop up all of the goodness.

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