Roasted Garlic Hummus
Homemade Hummus is really very easy. I tested this recipe for 2 days. I soaked beans overnight and boiled them. I tried canned beans. Cumin, no cumin, more lemon, more salt, raw garlic etc...
Here was my result.
After blending the dried, soaked, and boiled beans I was in love. The hummus was the creaminest I have ever had. I followed my recipe, made a few adjustments, added a few pinches of cumin and it was perfect. But, something was missing. How about Roasted garlic?! Yes, let's make that too.
The canned beans were also very delicious, and if I wanted to bring hummus to a party or make a quick appetizer or lunch I would not hesitate to open those cans. I would, however, add a bit more cumin to get rid of the tininess of the beans.
I highly suggest adding to the base of a cucumber tomato salad, the center of a crudite platter, or simply dip with warm wedges of pita~ just try to come up for air. Add a dollop next to delicious grilled meat and aromatics like mint or spicy arugula and the best extra virgin olive oil.
It's so worth it.
- 2 cups Dried Garbanzo Beans (Chick Peas) organic if possible
- or 2 Cans Garbanzo beans drained and rinsed
- 1/2 tsp Baking Soda omit for canned version
- 7 cups Water approx
- 1 1/2 cups Tahini Paste
- 4 T Fresh Lemon Juice zest of 1 lemon optional
- 5 cloves Garlic
- 8 Tbsp Water ice cold
- 1/2 tsp Cumin, ground optional, and more for the canned version
- Salt to taste
- 1 head Roasted Garlic
For the Roasted Garlic:
- 1 head garlic top 1/4 sliced off
- 1 Tbsp olive oil
- 1 piece aluminum Foil
Heat oven to 400. Slice the top of the garlic head and expose the cloves. Place on the foil and drizzle with the olive oil. Wrap up the head of garlic and roast for 1 hour. The smell is heavenly. allow to cool a few minutes and open. Squeeze out the cloves in a bowl.
If using dried beans you want to start the night before. Soak you beans in a large bowl in enough cool water to cover at least twice their volume. Soak them overnight~ at least 12 hours.
If using canned, open, drain and rinse your beans well. You're ready to go. Skip to step #7.
Drain the soaked beans and rinse. Its ok if the skins separate and are floating around ~ no problem~ you can take some out if you want.
Add the drained beans to a large pot and add baking soda and stir cooking for a few minutes.
Add 7 cups of clear cool water and cook beans for 30-40 minutes until super tender but not too mushy. Taste one. They will be super tender. Skim off any foam that may rise to the top during the boil. Drain and rinse.
Add to Food processor or blender.
In a food processor, or vitamix blend the beans, lemon juice, optional zest, salt, Tahini paste and blending low until a creamy paste is being formed.
Slowly drizzle in the cold water, use more if thick. But the idea is to blend, and blend and blend for the creaminess hummus. Blend!
Add more salt or cumin to taste.
Scoop out into a bowl and drizzle with your very best Extra Virging Olive oil and serve with Warm Pita bread or fresh vegetables for dipping.
Here is what I started with but didn’t use.. However, this is the picture I got of my Tahini Paste!