Roasted garlic hummus
This easy and delicious
hummus recipe makes enough to eat now and freeze several cups for later.
- 1 pound of dried chickpeas, cooked up into about 6.5 cups of cooked chickpeas
- 6.5 tablespoons of tahini
- 13 tablespoons of olive oil
- 6.5 heads of roasted garlic
- 2 cloves of raw garlic, minced
- juice of 3 Meyer lemons
- 1.25 teaspoons salt
- 0.25 teaspoons of pepper
- water
Mark
loves hummus, and I've been wanting to make him some for years.
The trouble is that it's impossible to find most of the ingredients
locally. We found a can of tahini five years ago (and I assumed
it was still good --- it was), but our grocery store doesn't carry
chickpeas. When Mark saw some in the big city Sunday, he stocked
up and I made a huge pot of hummus.
First,
I soaked the chickpeas overnight and then cooked them for a few hours
on the wood stove. Meanwhile, I roasted a
lot of garlic and
then
started passing the rest of the ingredients through the food processor
to grind them up.
(I'm
zesting the lemons here simply because I never throw away the rind of a
homegrown lemon. I only used the juice, though.)
Once all of the
ingredients are mixed together, add water until the hummus has the
right consistency. (I added some more water after taking the
photo at the top of the page.)
Here's the important
part --- wait a
day before eating!
We tried some of the hummus right away and it was good, but the flavors
really blend if you let your hummus sit in the fridge overnight.
We like to eat hummus on
carrot sticks, but you'll probably have your preferred serving
method. Since this recipe makes about six cups, feel free to
freeze some of it for later. Enjoy!
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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I'm so glad our Tiny Kroger stocks chickpeas. We eat them a lot.
Before my last trip to a big city (one with a Whole Foods and a Trader Joe's), I checked for recipes for tahini. It's much cheaper to buy sesame seeds than it is to buy tahini, and I can make as much as I need for a batch of hummus and not worry about whether the $10 jar I bought two years ago is still any good.
http://mideastfood.about.com/od/dipsandsauces/r/tahinirecipe.htm
Don't be tempted to grow your own chickpeas. Or if you do plant some and are successful, please let us all know what you did! I planted some last year and it was a total waste of a perfectly good row. The hulls were paper-thin. Many of the beans were shriveled and hard as pebbles, but most of the hulls were empty!
Edward --- It's certainly delicious! I like to add it to the table to round out a light meal.
Mona --- Interesting to try kidney beans instead. I think if I was going to substitute, I might go for great northern (which is our other favorite bean.)
Debbi --- I didn't really have a way to get sesame seeds in large quantities either --- no way was I going to pay for the ones in the shaker in the spice department! But I do like the idea of starting with sesame seeds next time we find some. I'll have to keep my eyes open.
We've tried to grow both sesame seeds and chickpeas and completely struck out. I think they don't like our damp climate....
Maggie --- I'll have to put more pictures of vegetables on the blog.
Glad to be subliminally changing eating habits.
Bob --- You must be local! For some reason, we generally go the other two directions --- St. Paul for close stores and Abingdon for far away ones. But now that I know that Wise and Weber City have tahini, we'll have to stock up when we head that way!
Interesting idea to try peanut butter. I have to admit, I'm a bit scared --- it's such a strong taste already...