Hummous. Hummus. Humous. However you spell it, this dip, spread, chickpea wonder has become more and more popular over the years with its prevalence not showing any chance of waning in the near future.
Being vegan it may come as no surprise whatsoever to discover I consume bucketloads of the stuff. It’s such an easy and tasty way of getting my protein. I spread it on crackers, toast, bagels, scoop it up with carrot, cucumber, tortilla chips – I’ve even been known to eat it by the spoonful. In short, I might have a mild obsession with this middle eastern triumph.
Now I know no hummous can compare to what you find in places like Jerusalem. I mention Jerusalem because I’ve heard the hummous there is out of this world amazing.
There are several establishments I’ve read about in various different articles that apparently serve the best hummous you’re likely to ever taste – Abu Shukri is one such place that crops up time and again and I could kick myself for being such a doughnut, as would you believe I’ve been to Jerusalem twice in my life and neither time did I sample any of this magical, creamy, dreamy, could probably and would probably slather myself in it, hummous. Ugh – nevermind eh? There’ll always be a next time – I hope.
In reality I might be waiting a very long time before I travel all the way back to Israel to taste, what would seem to be, the holy grail of hummous, so in the meantime I’ll have to (attempt to) recreate it in my own kitchen. Well I never said I wasn’t ambitious. Okay, so I know I’ll never be able to compete with the hummous masters of Jerusalem yet I can but try and with this slight twist I think I may be as close as I’ll ever get to the perfect homemade hummous.
Who would’ve thought that all my already perfectly nice hummous needed was one giant roasted clove of garlic, and when I say giant I mean giant! There happens to be a fantastic deli called Yasmins near to where my Husband works in the lovely little Cornish village of St.Just. The deli sells all sorts of yummy eats including some incredible bulbs of garlic intended for roasting. These things are huge. My eyes nearly popped out of my head when Hubbie landed home with one – I was a wee bit intimidated I must admit. It sat on my kitchen surface for a couple of weeks before I had the nerve or inclination to tackle it but I needn’t have worried because roasting the bugger couldn’t have been simpler.
In the end I just wrapped that sucker up in some greaseproof paper and roasted it in a low(ish) oven for about an hour and the result was perfectly soft and squidgy garlic cloves that could be used in an endless amount of recipes. Mine ended up in a herby garlic butter, which I spread between the crevices of semi sliced baguette and baked for the ultimate vegan garlic bread; minced to a pulp for a super tasty enchillada sauce and, of course, popped into a blender for this gorgeously creamy hummous.
I recently read David Lebovitz’s tips for being a better blogger. I pretty much take what that man says for gospel but I’ll be darned if I can’t keep my waffling to a minimum. To add to my list of blogging crimes, I have no clue what my niche is (vegan isn’t necessarily a niche esp. when there are hundreds more out there), I don’t have a cute pet name for my Husband (well I do but I might be a very young divorcee if I divulge it on the net), I’m pretty sure my titles suck (Roasted Garlic Hummous? Um, kinda does what it says on the tin) and I can only hope that I’m saying something others might be interested in but originality is a tall order these days.
What I am sure of is that this roasted garlic hummous is the best hummous I’ve ever made and that makes me very happy. Oh yes, and David(like he’s ever read my blog), you’ve helped me reign in my excessive exclamation mark usage so thanks! Ah, poo.
roasted garlic hummous
1 can of chickpeas/garbanzo beans
1 tsp dark tahini
juice of half lemon
1 very large roasted garlic clove (equivalent to 4 normal sized ones)*
2/3 tbsp extra virgin olive oil
salt and pepper
1/4 cup reserved liquid from the chickpeas
Drain and rinse the chickpeas ensuring to reserve some of the liquid. Put them in a blender or food processor along with the garlic clove, tahini, lemon juice, oil, salt and pepper and half of the reserved liquid. Blitz until smooth.
Taste and adjust seasoning if necessary. If it is still a little thick add the remainder of the liquid and blitz again. You want the hummous creamy so keep blitz’n until you achieve that consistency.
Serve in a bowl drizzled with a little more extra virgin olive oil and a sprinkling of sesame seeds.
Pre-heat the oven to 150 degrees celsius/300 degress fahrenheit.
Cut the bottom off the garlic so it can stand flat. Rub the exposed bit with a little oil.
Wrap the giant garlic (if you can find one, if not use a normal sized one or the largest bulb you can get your hands on) in greaseproof paper and tie it tightly with some cooking string.
Roast for at least an hour until the cloves are very soft – so soft they slide easily out of their skins. Use.