I am in love with hummus. Especially homemade hummus. And right now it’s the perfect snack for me because I don’t need a utensil and it usually stays with me until I can make it back to the kitchen for something else hours later. Oh, the glamorous life of being a mama to a two-month old.
This hummus is special, though. It’s loaded with garlicky tangy goodness and should probably be served with breath mints. It is absolutely not for people who don’t like garlic, and may not even be the right hummus for people who just like garlic. I’m going to go out on a limb here and suggest you don’t make this hummus unless you LOVE garlic. And don’t care about garlic breath. Which I don’t, especially while home alone with aforementioned two-month old.
Without further ado…
Garlic Lover’s Hummus
1 head of garlic, plus 2 small cloves
2 cans (or 30 oz dry/soaked) chickpeas
3 Tbs tahini paste
1 1/2 Tbs olive oil
1 1/2 Tbs cumin
1 1/2 Tbs lemon juice
5 Tbs water
Salt to taste
(Optional) olive oil and paprika to sprinkle over top
1. Roast garlic.
Set oven to 400 degrees. Cut the top off of one head of garlic, remove outer skin, and drizzle with olive oil. Set in oven-safe pan and cook for 30 minutes.
Allow garlic to cool for 5-10 minutes, and then gently peel the skin away from each clove. Set aside.
2. Rinse and drain chickpeas. Twice. Set aside.
3. With food processor turned on, toss roasted and non-roasted garlic cloves in until chopped.
4. With food processor off, add chickpeas, lemon juice, water, tahini, and cumin. Process until smooth, about 60 seconds. Scrape bowl, and taste. Add salt, and taste again. (I used about six turns of my Himalayan pink salt grinder).
5. Put lid back on food processor bowl and turn on. Add olive oil in a steady stream and let food processor run for about 3 minutes.
6. Scape into bowl and drizzle with olive oil and paprika (if desired). Allow to sit for about 30 minutes before serving for most robust flavor. Serve with warm pita bread or fresh veggies.
Serving Size: 1 Tbs. Calories: 37; Fat: 1g; Carbs: 5g; Protein: 1g; Fiber: 1g