Roasted Garlic Hummus
Sometimes it’s the little things in life that bring you the most satisfaction. Things like finding a toilet when you are busting to pee, waking up the morning after a night out and finding money in your wallet, getting into bed with freshly washed sheets and waking up at some ungodly hour and realising you have more time to sleep.
On another note:
Almost everyone I know loves garlic. It’s an aromatic little cluster of cloves that spice up any meal and stink up any breath. An ingredient that’s a staple in a wide variety of savoury dishes, sadly we are stopped from eating large amounts of this pungent vegetable (is it a vegetable? Or a herb? Spice? Someone please confirm this!) because it’s flavour is piquant and somewhat intense.
Segue into the point of these ramblings:
One little thing in life that brings me a great deal of satisfaction is eating roasted garlic cloves straight from their little papery outers. Roasting makes garlic sweet and mellow, so much so that you can eat them as is or if you’d prefer, spread on some crusty bread.
Roasted Garlic Hummus
Makes about a cup and a half
2 heads of garlic
1 400g can chickpeas, drained and rinsed
1 tbsp & 2 tsp olive oil
2 tbsp lemon juice
1 tbsp tahini
1/2 tsp salt
Preheat oven to 200°C. Peel away most of the papery shells of the garlic heads and slice off the top so all the cloves are exposed. Place heads on a piece of aluminium foil and drizzle each with a teaspoon of olive oil before wrapping the foil over them into little balls. Place in the oven on roast for 35-40 minutes. Be careful when opening the foil to avoid being burnt by the steam. Allow garlic to cool enough to handle.
Peel the skins of all the chickpeas. Unfortunately yes, you have to do this by hand, but an easy way to do this is squeeze the chickpea between your thumb and pointer.
In a food processor combine chickpeas, olive oil, lemon juice, tahini, salt and garlic cloves and whiz to a smooth paste. Add a little more oil, tahini or lemon juice if the hummus is too thick.
I added a head and a half of garlic because I ate the other half before I could add it…so do it by taste. I garnished my hummus with a sprinkle of paprika, but spruce it up with sumac, fresh chopped parsley or a drizzle of olive oil.
Enjoy with vegetables or crackers!