I will never forget watching my aunts make hummus as if it was the easiest thing in the world.
I would watch and ask all kinds of questions about ingredients and amounts, which were answered with things like, make sure the chickpeas, tahini, and lemon juice are the right temperature.
And that I should add just enough salt, so that its not too salty.
Don’t use a food processor, its best when ground by hand.
So I would watch, and with time developed my own recipe.
- What is Hummus Made Of?
- How to Make Garlic Hummus
- What Goes with Hummus?
- Roasted Garlic Hummus Ingredients
- Equipment I Used
- Roasted Garlic Hummus Recipe
Chickpeas are widely consumed in the Middle East and North Africa, and are the basis for several dishes.
Also known as garbanzo beans, they first originated in the Middle East and from there spread to India and the African continent, and then of course to the rest of the world as explorers made their way to new lands.
Chick peas are a very nutritious food containing the highest amount of protein of any beans, and are exceedingly good for you.
Hummus is a dish that is frequently served as part of breakfast in the Middle East because of its nutritional value, and the fact that it can keep you feeling full for longer.
I love hummus, and I love roasted garlic, what a winning combination!
What is Hummus Made of?
Hummus is the Arabic word for chickpeas, or garbanzo beans.
This is the main ingredient in the hummus you commonly find in the supermarket.
To make authentic hummus, dry chickpeas are soaked the night before.
The next day, they are cooked and ground, creating a thick paste.
Extra virgin olive oil, lemon juice and garlic are then added.
Tahini, which is a sesame paste made from crushed sesame seeds, is added to finish off this dish.
Hummus is often topped with olive oil, and sometimes with chopped hot peppers and minced garlic in lemon juice.
Even red pepper!
Hummus can be served with any meal and is not just a breakfast food.
How to Make Garlic Hummus
Put a whole head of garlic wrapped in aluminium foil in a hot oven until cloves are soft, remove and cool.
For the best tasting hummus, soak your chickpeas overnight.
(If you don’t have time to do this, you can used canned chickpeas instead.)
Once fully soaked, cook them until tender and soft.
Then let them cool.
Put the chickpeas in a blender and blend with lemon juice, garlic, and a little of the liquid from the cooked chickpeas.
Blend until smooth, pour into a bowl, and mix with tahini.
Homemade hummus is so much better than store bought, there really is no comparison.
The key is to have a blender that can blend everything to a very smooth and creamy consistency.
What Goes with Hummus?
Hummus is probably most famously known to be an integral part of any mezze that is severed as part of a meal in the Middle East.
Inexpensive, delicious, and highly nutritious you will find it served as either a main dish or very often as a side dish with its wonderful garlic flavor.
The trend for the last few years has been to add vegetables and other foods directly to the hummus when making it, creating a countless number of new flavors available on the market.
A head of roasted garlic mixed in, and pita chips for dipping and I have the perfect snack.
Roasted Garlic Hummus Ingredients
Equipment I Used:
Roasted Garlic Hummus Recipe
Roasted Garlic Hummus
- Put a whole head of garlic wrapped in aluminium foil in a hot oven until cloves are soft, remove and cool.
- Drain chickpeas and set liquid aside.
- Put chickpeas in a blender.
- Add the chickpea liquid, the cooked garlic, salt, and lemon juice.
- Blend until smooth. Add more chickpea liquid or lemon juice if necessary.
- Pour chickpea mix into a bowl.
- Add tahini. Stir until tahini is completely incorporated.
- If hummus is too runny you can always add more tahini, if too thick add more chickpea liquid.