Say yes to Hummus! It’s origin is claimed by many countries on the Mediterranean so I’ll just say that it’s delicious, healthy, and heavenly. It’s really easy to make except for one little thing. Without a doubt you should remove the skins off the cooked chickpeas so your hummus is really smooth and creamy. We’ll get to that. It’s not hard to do but just a bit of a pain.
The first time I tasted hummus was a loooonng time ago. An Iranian coworker brought it to a picnic. “What’s this stuff?” It’s amazing. Can I eat all of it? No?? We had it with pita bread or chips. I forget which. Now it’s fairly mainstream stuff and you can buy it most anywhere, but of course you should make it. Here are ten reasons why you should eat more hummus. There are ten reasons for almost everything but these are pretty solid.
There are lots and lots of various flavored hummus recipes but…I like a more basic one best. Here’s my recipe.
You will need:
- One full head of roasted garlic
- Two 15 oz cans chickpeas – skins removed, reserve some of the liquid from one can
- 1/4 cup olive oil
- 1/4 cup fresh squeezed lemon juice (about 1-1/2 to 2 lemons)
- 3 Tbsp Tahini – this is a sesame past that comes in a jar (think peanut butter only made with sesame seeds)
- 1/2 to 1 tsp sea salt or kosher salt
Slice the top off the garlic head without removing the outer skins and wrap in foil. Place cut side up on a baking sheet in a 400F oven for 30 minutes. Remove from oven and cool.
Drain the chickpeas (remember to reserve some liquid). The liquid will be used to thin the hummus a bit during food processing. Now get a helper to assist in removing the skins of the chickpeas. All you do is give it a little squeeze and the skins come right off. You can catch up with each other. Share life and maybe even a glass of wine. See? Cooking is fun! All those little chickpea exoskeletons are kind of creepy. Aren’t you glad you removed them?
Now into the food processor with all of the ingredients. Just squeeze the roasted garlic out like toothpaste. Turn it on and allow to process until smooth. Feel free to add some of the reserved liquid from the chickpeas and/or drizzle in a bit more olive oil. It should be the consistency of Greek yogurt. Not as thick as peanut butter.
I hope you saved your used lemons to clean the garlic smell off your hands…
That’s all there is to it!
Refrigerate and allow the flavors to marry a bit before making any adjustments. Garnish with fresh parsley or mint, a drizzle of olive oil, a sprinkle of paprika, fresh cracked pepper, and serve with fresh veggies or pita bread/chips. It’s great as a sandwich spread too.
The makes 2+ cups so you could easily cut the recipe in half. Keeps for about a week in the refrigerator.