Homemade Roasted Garlic And Roasted Chili Hummus |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Whoever said you’re only allowed to eat hummus from a Sabra tub or from Mamouns in NYC? Tonight I made a yummy roasted garlic and chili hummus, to accompany our (my family’) falafel sandwiches. The recipe is so easy that you’ll never want to buy hummus again! Read more ! Not to mention, its healthier than a typical restaurant’ hummus, and the ingredients are inexpensive! Ingredients:
1 can of chickpeas drained |
1 tbsp tahini sauce |
3 tbsp lemon juice (fresh or bottled) |
1/2 cup water |
1 head of garlic with the top trimmed off (do not separate cloves) |
4-5 dried cayenne chilis (red-crushed pepper flakes can be substituted if you don’t have chilis) |
salt (pinch and about 1/2tbsp) |
coarse black pepper |
1 tbsp and 1/4 cup extra virgin olive oil (try to get a good quality oil- really enhances the flavor!) |
Directions:
1. 1. Preheat a toaster oven (or conventional) to 400 degrees. Place the head of garlic in a sheet of foil. Break the dried chilis over the garlic to sprinkle the seeds. Drizzle with 1 tbsp oil, pinch of salt, and pinch of black pepper. Fold over the foil to create a packet, and place in the oven on the top rack for about 15 mins.
2. 2. In a blender add the chickpeas, tahini, lemon juice, water (might need more or less depending in desired consistency), 1/2 tbsp salt, black pepper. Pulse until course, not smooth.
3. 3. Remove the garlic from the over (careful, it’s hot!) and let stand for a couple minutes. Squeeze the cloves from the peel into the blender. Reserve 3-4 cloves for garnishing. Add the roasted chilis as well. Pulse 1-2 times. While grinding on a constant low speed, drizzle in the olive oil until the hummus is smooth, not liquidy. I like my hummus with a little texture, just so it gives a more rustic, homemade taste! Place on a serving platter, top with reserved roasted garlic cloves and a chili, drizzle with olive oil and serve!
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