I always thought I didn’t like hummus. It’s this stuff that everyone seems to love, and I really wanted to love it too, but…meh. It just didn’t do anything for me. The only way I could get it down is if I rewarded myself with a gulp of root beer for every bite I took, and, really, that’s rather defeating the purpose.
But then our local CSA visited my son’s school and made hummus with them, and sent the recipe home with the kids. My son was raving – RAVING – about this hummus and how awesome it was, so I of course had to make it. Anytime my kids are that crazy about something that’s actually healthy, I have to make it for them!
And – surprise! – guess what? I love hummus! It was fan-tas-tic!!! I never knew hummus could actually be that good, so I suppose that this is the difference between something made in your home with fresh ingredients and something that’s been sitting in the grocery store for who-knows-how-long!
The thing that really makes this hummus superb (in my opinion) is the entire head of garlic that’s been roasted in the oven until it’s soft and buttery and sweet and creamy. Oh, my, roasted garlic is just heaven. And, if I’d had chives on hand, I would have thrown them in too – I definitely will next time! I think this is the kind of thing you can change up as you want with adding different things in.
I whipped this up today with the kids, and for lunch we had heaps of hummus with carrots and cucumbers, plus left-over roasted chicken and sliced strawberries. It was a feast!!!
So, if you think you hate hummus too – or if you like hummus, but have never made your own – you have to try this out. If even I love this then, really, everybody will!
To roast the garlic, simply cut the top off. Not the end with the fuzzy root (you need that end intact to hold it all together) but the other end. Drizzle it with a little olive oil.
Then put it cut-side-down into any olive oil that dripped onto the pan.
Stick it in the oven at 350 for 30-45 minutes.
Then just put all the ingredients in a food processor or blender, and squeeze the garlic out. It’ll all come oozing out easily. If it’s too hot, I just hold it with a paper towel while I squeeze it.
Blend or process until smooth.
Serve with veggies or whole-grain crackers (check the ingredients!) or just by the spoonful!
Roasted Garlic Hummus
- 1 can (about 1 cup) of chickpeas
- 1/8 cup water
- juice of 1/2 lemon
- 3 tsp tahini
- 1 head of garlic, roasted
- 1/2 tsp salt
- 2 Tbsp olive oil
- 1/4 tsp cumin
- Other add-ins as desired (chopped chives, roasted red pepper, sweet green pepper, sun-dried tomatoes, basil, etc.)
Roast the garlic by cutting off the top (the end opposite the root) and drizzling with olive oil. Place cut-side-down on a pan and roast in the oven at 350 for 30-45 minutes. Put all the ingredients in a blender or food processor, and squeeze the garlic out on top. Process or blend together until smooth. Taste for salt.