Sunday, 21 February 2016

Hummus with roasted garlic

I promise. I sooooo totally promise this hummus with roasted garlic is the last hummus recipe you'll see on the blog for a while. Not the last ever, mind, as I've been getting such great tips and ideas from you guys.

Out of all the recipes this past week dedicated entirely to hummus madness, this one stays truest to the original hummus, though garlic lovers will love this. Roasting gives garlic such sweetness and gentleness that I usually roast several heads at a time (well that just sounds so wroong...) - once you've tried it you can't think of anything it wouldn't go with. Use it to tweak your mashed potatos, in sauces, dips... My absolute favourite would probably have to be this wonderful (and, if needed, totally vegan!) cashew-based sauce.

Roasting is easy: just wrap each head of garlic in a piece of tin foil, chuck into an oven pre-heated at 200º and forget them there for 1,5-2 hours. Simples!

I mean, just think. Life without garlic? No point in that now is there?

Hummus with roasted garlic:

400 g can chickpeas (drained weight 240 g)
1 tbsp tahini
2 tbsp mild olive oil
the paste squeezed out of 6 roasted garlic cloves (or more, depending on your palate, size of the cloves and the roasting time)
3 tbsp lemon juice
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp salt
1/4 tsp salt
2 tbsp water

Measure the ingredients into a food processor. Blizz until velvety smooth. Check the taste and add more salt/ lemon juice (or, if you want sweetness, a little honey) if needed. If it's too thick, add water a tbsp at a time until you've reach the desired consistency.

Sprinkle some freshly chopped parsley on top (optional) and serve. For instance with pita or za'atar sprinkled flatbread crisps. 

Have you already had the chance to give your hummus a springtime makeover? Which one of my recipes was your favourite?

PS. If you love garlic, do check out this recipe for skordalia, one of my Greek souvenirs!





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