I love trying out the samples at the various grocery stores like Costco, Trader Joes. I always like to experiment with new products in my cooking and sampling helps to to try different food items. During one of such visit to our local middle eastern grocery store, I was offered offered to try samples of various versions of hummus. I happened to try the roasted garlic hummus and I was immediately hooked on to its taste. However, I found that the little tub of hummus was too expensive and I decided to try the same version of hummus at home. I grabbed cloves of garlic and ventured into making this delicious hummus. The garlic turns sweet and mellow when roasted and blends really well the taste of the hummus.
I have made different versions of hummus at home. And we have it with pita bread, lavash, falafels, baby carrots, broccoli and also in sandwiches. This hummus version has become our new favorite!
(Recipe Source: Closet Cooking)
Garbanzo Beans/Chickpeas - 1 cup (soaked overnight) or 1 19oz. can of chickpeas
Garlic - 1 head
Tahini - 1/4 cup
Lemon Juice - 1/2 lemon
Olive oil - 2 tablespoons
Salt and Pepper to taste
Roasting the garlic:
- Take a whole garlic head and chop of the head so that the individual cloves of garlic get exposed.
- Drizzle about 1 tablespoon of olive oil over the cloves and season with salt and pepper.
- Wrap the entire garlic head in aluminum foil and roast in a preheated oven at 400F for 30 to 40 minutes.
- Allow the garlic to cool down a bit so that you can handle it.
- Using a fork, slowly separate the separate garlic from the skin.
To make the hummus:
- Soak the chickpeas overnight or at least for 6 hours in water.
- Drain the water and pressure cook in enough water until the chickpeas turn soft.
- Add the cooked chickpeas, roasted garlic, tahini, lemon juice, olive oil, salt and pepper and pulse into a smooth mixture using a blender.
- Add a little water to obtain the desired consistency.
- Garnish with olive oil and serve with you favorite bread or veggies.