I love making homemade hummus~ it’s SO much healthier than the kind you buy in the store. The store varieties often use a TON of oil in their products. I prefer to use more citrus (and maybe even some of the can/packing juices) in mine. If you love garlic, but don’t want to have strong garlic breath, roasted garlic is the way to go. It has a slightly buttery/nutty flavor and is far less potent than the raw variety.
Normally, I would grind up all of these ingredients together in a food processor, but here in Norway I just used a fork to mash everything together until it was well incorporated 🙂
- 1 can garbanzo beans/chick peas (reserve some of the liquid)
- 1 head of roasted garlic (see recipe below)
- 1/2-1 lemon
- 1-2 tsp Sesame oil OR Tahini (sesame paste)
- olive oil
- salt & pepper to taste
- cayenne pepper to taste
Add ins &/or toppers
- cherry tomatoes
- olives (green or black)
- roasted peppers
For the roasted garlic: Take a head of garlic & cut off the very top of the bulb to expose a small part of teach of the tops of the cloves. You will leave the rest of the skin on during the roasting process. Put a tiny bit of olive oil & some salt on the “exposed” area of the garlic and then wrap the bulb in aluminum foil. Stick the bulb in a oven heated to 400degrees for approx 45min-1hr. When the bulb feels “squishy” it’s done. You’ll want to let it cool down a bit before trying to squeeze the garlic out of the bulb so as not to burn yourself. 20 mins or so should be enough time. Once it’s part way cooled, you can litearlly just squeeze the bulb over a bowl. The goal is to keep the skins in your hand & get the roasted garlic in a bowl.
For the hummus: After you’ve made the garlic, just combine the rest of the ingredients in a food processor or a large bowl (e.g, chick peas, garlic, seasonings, and the sesame oil). You’ll want to add just enough liquid (lemon juice, olive oil, and the liquid from the chick peas can) to get the consistency how you like it. I usually use about 1/2 of a lemon, a Tbsp of olive oil, and a few Tbsp of the can liquid. Some people like their hummus more creamy & dip-a-ble and others like it more thick for sandwiches. At this point, you can also add in any of the “extra mix-ins” (e.g., olives or roasted red peppers etc.).
Serve the hummus with pita bread or fresh veggies OR I like to make it into a sandwich with cheese & tomatos like I did (see photo). YUM! So easy & fun! Enjoy 🙂