If you don’t know me, you might not know or understand my obsession with roasted garlic. Maybe you’ve never prepared garlic this way, but you really must. It turns the garlic into a creamy, less pungent version of itself. It’s a spreadable, sticky mess, and it’s one of my favorite foods. Well, pickled garlic might be up there too, but that’s another post.
This hummus is a cinch to whip together, and tastes so much better than watery, store-bought hummus. Every so often I buy hummus at the store, as a convenience, but when I spread it on a sandwich I remember why I don’t often buy it. A lot of cheap hummus is really soupy and lack any flavor at all. (My only exception: the lemon dill Wegmans hummus – that stuff is great!) I’ve been learning that homemade hummus isn’t hard at all if you’ve got a blender or food processor, both of which you can pick up at a thrift store for a couple of bucks. Once you’ve got that, the rest is a snap.
I even try to make it easier on myself by bulk cooking. Recently, I’ve been prepping a lot of ingredients for the week on Sunday nights, and cooking big pots of chickpeas is one of those ingredients. By the end of the week, I need to use up the last of them, and this is the perfect solution. This recipe doesn’t require a lot of chickpeas, but makes enough hummus for a party or a few snacks for yourself. Try this out for a super garlicky, but fresh, hummus that goes great with fresh vegetables, crackers, or bread.
- 2 tbsp olive oil
- 1 tbsp tahini
- juice of 1/2 a lemon
- a handful of chopped scallions
- 1 bulb’s worth roasted garlic
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- 1 – 1 1/2 cups chickpeas
- Roast the garlic. Slice off the top of a bulb of garlic, exposing the tops of each clove. (I like to do many heads at once to make a lot.) Put the garlic on a piece of tinfoil, pour over some oil to coat, then bring up the sides to cover. To reduce spilling, put the tinfoil-covered garlic in a little ramekin or a muffin tin. Let roast for 30-40 minutes, or until the garlic is golden brown and the cloves are mushy and spreadable.
- Once the garlic is roasted, let cool. Put all the other ingredients into a blender or food processor, starting with the liquids to move things along better.
- Squeeze out the garlic cloves so you have 1-2 tbsp of roasted garlic paste. If you don’t like a ton of garlic, feel free to halve it, then add more in as you go. Toss in the blender and start blending.
- Start on a low speed, letting things combine, then once it starts getting into a groove, turn it a little higher, to just below medium. Let blend until creamy and consistent, scraping down the sides if you need to.
- Add salt & pepper to taste, and serve with vegetables or on sandwiches. Enjoy!