I love hummus. I think I eat my weight each year in hummus alone. It may even border on an obsession. But hey! It could be worse, right? Full of protein, healthy fats, fiber, and nutrients, this Middle Eastern dip satisfies carnivores, vegetarians and vegans alike. The roasted garlic makes a huge difference. Have you ever roasted a whole head of garlic – when it gets buttery, mild, with a nutty flavor? Oh, yeah, so worth the extra step! (I may or may not have just made Homer Simpson noises.)
Try it with carrot and celery sticks, or as a spread in a wrap or sandwich (or for a guilty pleasure, how about those roasted garlic bagel chips!? – Oh, like you really haven’t thought of that? It’s seriously delicious!) Give the recipe below a shot. Let me know your thoughts!
Lemon and Roasted Garlic Hummus
One 15-ounce can chickpeas, drained, reserving liquid
1/4 cup fresh lemon juice, about 1 large lemon
1/4 cup tahini
2 large roasted garlic cloves, more if you are a garlic lover
2 tablespoons olive oil, plus more for serving
1/2 teaspoon ground cumin
2 to 3 tablespoons reserved chickpea liquid
Dash of cayenne pepper, to taste
1/2 to 1 teaspoon kosher salt, to taste
In a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. By doing this step first, the tahini and lemon juice will whip together, get creamy, and give a silky texture to your hummus instead of a grainy consistency. I haven’t a clue as to why this works, but it just does!
Add the olive oil, roasted garlic, cumin, and the cayenne to the tahini and lemon juice mixture. Process for 30 seconds, scrape down the sides and bottom of bowl, then process another 30 seconds.
Add the chickpeas to the food processor in 2 batches, processing for 1 minute after each addition. Scrape sides and bottom of bowl, and process for 1 to 2 minutes until thick and smooth.
To thin the mixture and make a smoother consistency, slowly add the reserved chickpea liquid to the food processor, while it is turned on, 1 tablespoon at a time, until you achieve the desired consistency.
Scoop your delicious hummus into a bowl, make an indentation with your thumb (then lick said thumb) and drizzle about 1 tablespoon of olive oil into the well. You can dust the top with either paprika or more cayenne. Top the bowl with a black olive and a sprig of parsley to make it more visually appealing.
Now, can I hear an amen? Oh yeah. Enjoy!