This recipe is one of my all time favorites. I used to hate humus. They texture was what threw me off. However, my wonderful MIL turned me around when she said "It's only bean dip" and I was hooked. I decided try some from Target after that and haven't looked back since. After getting tired of spending so much money on it, I decided that I would try my hand at making it myself and that's how I ended up with this recipe. It started from this one, and I made a couple of modifications.
Roasted Garlic Hummus
3 large roasted garlic cloves (I just roast a whole head of garlic and use however much I need to make it taste nice and garlicky)
One 19-ounce can chickpeas, drained (I actually used 2 15 ounce cans)
1/4 cup freshly squeezed lemon juice (make 1/2 cup and have ready)
3 tablespoons sesame tahini
3 tablespoons water (may need more)
1 teaspoon coarse salt
1/4 teaspoon cayenne pepper
1/4 cup fresh chives, minced
Assorted crudites, for serving
Directions
1. Preheat oven to 400 degrees. Place garlic cloves on a small piece of foil, and lightly drizzle with 1 teaspoon olive oil. Seal foil to form a pouch, and roast garlic in oven until soft, about 20 minutes. Remove the garlic from the oven, and allow garlic to cool slightly; peel and transfer to the bowl of a food processor. Add the chickpeas, and process until finely chopped.
2. Add lemon juice, sesame tahini, water, salt, cayenne pepper, and 1 tablespoon olive oil, and process until the texture is light and fluffy but not entirely smooth, about 2 minutes. Stir in chives, and transfer to a serving bowl. Serve with assorted crudites, if desired.
Personal Notes:
Since I used 2 15 ounce cans of chickpeas, I had to adjust the other ingredients to get it the way I wanted it. Also, I like my hummus to be VERY creamy, so I had to add more water and lemon juice.
This hummus is amazing...it is absolutely the best on herbed pita chips.
No comments:
Post a Comment