I don’t allow many hours to lapse in between running out of homemade hummus and making some new stuff these days. I got hooked on the mung bean hummus that I thought I’d hate and wanted to continue with the creativity instead of using regular ‘ole chickpeas to make hummus … but 1) I just discovered how much I love regular ‘ole chickpea hummus so I’m OK with it and 2) I don’t have any other options on hand in my cupboard. Well that settles that.
Speaking of regular ‘ole chickpea hummus, I feel like I’m getting good at whirling up hummus these days thanks in part to my persistence in removing the chickpea skins. And I’ve noticed that chickpea hummus has pushed white bean hummus out as my new favorite hummus.
I used to only ever eat white bean hummus for years and years. But now that I know the secret to smooth chickpea hummus, I find white bean hummus to be not nearly as satisfying or smooth as it used to be. So I have set out to find all the different variations of hummus I can possibly make.
This recipe is a riff on a white bean hummus I made with roasted garlic a few years back. Do you love garlic as much as I do? If so, you need to try this hummus. When garlic roasts, it turns a bit sweet, becomes caramelized and softens in flavor, which is why you can throw an entire head of garlic into a hummus recipe without blinking an eye. Not to mention that garlic smells amazing while it’s roasting in the oven. Aside from roasted garlic white bean hummus, I’ve made roasted garlic mayo and used roasted garlic to spread on breads or pizza.
Part of me wondered if I could have roasted two heads of garlic and thrown them both into this hummus recipe–maybe for next time. This recipe is perfect as is.
ingredients.
- 1 head garlic
- 1 c. dried chickpeas, rinsed and soaked in plenty of fresh water overnight (12 to 24 hours)
- 3 T. tahini
- 1 T. olive oil, sesame oil or hot sesame oil
- zest of 1 large lemon
- juice of ½ large lemon
- 1 tsp. garlic powder
- ice cubes
- salt to taste
- sumac and or smoked paprika, for garnish
- olive oil, for garnish
- chopped roasted garlic, for garnish (optional)
- cooked chickpeas, for garnish (optional)
- lavash bread, middle eastern flat bread, pita bread, leftover bread pieces, or your favorite veggies
directions.
- Preheat oven 400°. Slice ¼ inch off the top of a whole head of garlic. Place the garlic head cut side up on a piece of tin foil. Drizzle with olive oil and a pinch of salt and pepper over the top. Wrap up the garlic and roast for 45 minutes.
- Meanwhile, rinse the soaked chickpeas and place in a medium-sized pot with plenty of water and 1 1/2 teaspoons baking soda. Bring to a boil and reduce heat to medium-high. Cook for 10 to 20 minutes until chickpeas are cooked but not mushy. Think al dente. Rinse the chickpeas under plenty of fresh water as you rake your hands through the chickpeas removing as many chickpea skins as you can. Go through the chickpeas and individually remove any remaining skins by gently pinching the skin. You can tell when the skin is still on a chickpea because it will look cloudy and have a more rough texture. A skin-less chickpea will be shiny and smooth.
- When the garlic is done allow to cool and remove the cloves from the head by gently squeezing then from the bottom out into your hand.
- Add chickpeas to the a food processor and process for two or so minutes until starting to come together in rough dough. Add the roasted garlic, tahini, lemon juice and zest, oil, garlic powder and salt to your food processor. Process for a minute or so until smooth. Add ice cubes 1 or 2 at a time and process on high 4 to 5 minutes until light, smooth and creamy. Taste and add additional, if necessary.
- Scrape the hummus into a serving bowl or plate and garnish as you wish. Allow the hummus flavors to meld by refrigerating first for a several hours or overnight.
Recipe rating:
Food Snob 