Mellow roasted garlic is blended with chickpeas, tahini, olive oil, and lemon juice for a fresh, creamy Roasted Garlic Hummus that’s delicious with homemade pita chips or crunchy veggie dippers!
Hi there…happy week-after-Easter! I hope y’all had a fabulous Easter, celebrating and spending time with loved ones. Ours was wonderful, full of family, food, and fun. In fact, my brother, SIL, and nephews have been in town all week which has meant lots of visiting and chances for the cousins to play together. So I apologize for my missed blog post earlier this week, but between family time and some blog and cookbook deadlines at the beginning of the week, I’m just now finding a spare minute to share a new recipe.
(Speaking of the cookbook, I haven’t officially made an announcement yet, but looky at what went on pre-sale last week — EEEEK! Guess this is really happening…)
But enough about Easter, and enough about the cookbook…how ’bout an easy, amazing recipe for Roasted Garlic Hummus? I don’t know about you, but I ate a few too many jellybeans and Cadbury Creme Eggs over the past couple of weeks. So instead of reaching for the candy basket again the next time I start feeling a little snack-y, I decided to whip up a much healthier, more filling, and more satisfying alternative — homemade hummus!
Have you ever made your own hummus? It’s ridiculously simple. And it’s every bit as good as — no, better than — the fresh hummus that they sell in those little tubs at the grocery store. Plus, that stuff is expensive! I’m telling you…you can whip up a giant batch of hummus for a fraction of the price of one of those little tubs.
So here’s the breakdown. Slice off the top of a head (that’s one whole head, not just one clove) of garlic, drizzle it with olive oil, wrap it in foil, and pop it in the oven. About 40 minutes later, all of that raw, overpowering garlic will have darkened and transformed into a creamy garlic paste that’s mellow and almost sweet. Once cool, the garlic paste gets squeezed into a food processor or blender along with a couple cans of drained chickpeas (AKA, garbanzo beans), a big dollop of tahini, extra-virgin olive oil, freshly-squeezed lemon juice, salt, and a dash of cayenne. Just enough reserved liquid from the canned chickpeas will need to be added until the hummus reaches a perfectly thick, creamy consistency. And that’s it. Seriously, how effortless is that?
My kids highly enjoy hummus as an after-school snack and I typically serve it to them with carrot sticks, celery sticks, or other veggies…because I regard covertly upping their vitamin intake as an ongoing personal challenge. But truth be told, this self-confessed carb lover’s favorite way to scoop up Roasted Garlic Hummus is with homemade pita wedges. They only take a few minutes to whip up (you can hop over to my Dreamy Dill Dip recipe to check out the easy directions) and boy are they yummy. It should be noted, however, that when I make those pita wedges to go with this hummus, I sprinkle them with coarse salt and freshly ground black pepper and leave off the garlic powder, since there’s already plenty of garlic *power* in the Roasted Garlic Hummus. 😉
One final point of debate and then I’ll leave you to the recipe: to peel or not peel the chickpeas? Honestly, I never do because
I’m lazy I’m impatient I’m always short on time. And nobody has ever complained about the texture of my homemade hummus. I have a fairly high-powered food processor which purees it smooth enough to please our palates. However, if you are intent on achieving the silkiest, most luxurious of hummus textures, you may certainly peel your chickpeas before blending them. That’s right…every single one of them. Individually. It doesn’t actually take as long as it sounds and it’s pretty straightforward — just pinch each chickpea and the skin should pop and slip right off. Discard the skins and proceed with the recipe as directed for amazingly smooth hummus.
But again, if you don’t mind a bit of texture, feel free to skip this step. I typically don’t peel my chickpeas unless
I’m feeling energetic I’m feeling extra patient I have extra time that day. Either way, top off your finished hummus with a drizzle of good-quality extra-virgin olive oil. For a bit more color and flavor, you may also sprinkle the dish with some smoked paprika and minced parsley. And that’s it! Get ready for a fresh, flavorful snack that’s, incidentally, way healthier than reaching for that 7th Cadbury Creme Egg…not that I know anything about that. 😉
More yummy dips…