Along with the vegan cashew cheese and numerous smoothies I am now able to make with my Ninja, I can now make hummus. It may seem a little ridiculous that I’m as excited about it as I am crushed chickpea dip, but I haven’t been able to make my own since I left for school over two years ago. I have bought too many over-priced containers of hummus that were less than satisfying but now I can make my own and control the flavor balance and texture (slightly chunky is better than silky smooth, sorry not sorry). So anticipate seeing a bunch more hummus recipes to come in the near future.
Roasted garlic hummus is basically traditional hummus but slightly better. All you do is replace the raw garlic that would traditionally go into hummus with almost double or triple that amount of roasted garlic. Roasting the garlic mellows out the flavor, so you need to add more to keep the integrity of the flavor.
Before we get too deep, you’ll need roasted garlic for this recipe. To roast garlic, go google it.
Actually it’s way easier than you think. All you need to do is cut the tops off of a head or two of garlic and cover with olive oil, wrap in foil, and place in a 450 degree oven for 45 minutes to an hour, checking on it at the 30-, 45-, and 60-minute marks. Allow to cool and then remove the cloves from the skin and keep in the fridge for unto 3 days, or use immediately in this hummus.
Let’s get to that hummus recipe:
What you need:
- 1 can of chickpeas
- juice of 1 half lemon
- 2 tablespoons of olive oil
- 1-2 tablespoons tahini
- 1 head of roasted garlic
- salt and pepper to taste
- up to 1/4 cup of filtered water
- paprika for topping
What you do
- Place all of the ingredients in a food processor and process on medium until hummus is smooth. Add a little more water or olive oil if the hummus needs more moisture.
- Serve with a sprinkle of paprika and drizzle of olive oil on top.
- This will keep for about four days in the refrigerator, after that be careful because chickpeas can turn on you and wreak havoc on your insides. No one wants that.
This is such an easy recipe to throw together for a party and it’s cheap. You can impress your vegetarian friends and your omnivorous friends will think it’s good too. Do yourself a favor and try it out this week.