My first introduction to this delightful dip/spread/main course was back in my early adolescence. There was this international/fusion place near my parents’ house called The Rude Native and they had amazing hummus. Served on a warm plate loaded with soft and chewy pita breads, their hummus was piled high topped with light and tasty olive oil. I don’t think any other dish sits so clearly in my mind, I can practically taste it as I type this.
Yes, I have issues, no need to remind me.
Sadly, The Rude Native is no longer the same, or even in the same location. As many restaurants do, The Rude Native changed management, changed locations, and somewhere in the kafuffle the hummus was taken off the menu. Devastating, I know.
But, I am no longer that bright-eyed naïve adolescent. Oh no! I have since learned how to make my own hummus ready to enjoy in a myriad of ways.
This past Sunday was the ever infamous Super Bowl Sunday and while I have zero interest in Football, besides seeing whose butt is the cutest, I have to admit I love the day just for the food. My friend Tania had us over for one of her glutton-fests and I naturally contributed in the way of my Mexican-layered dip:
Please note, before going any further, that I went for a 4 mile run prior to the party in anticipation of the food. Actually, it was in anticipation for my upcoming half marathon, but you get the picture.
Roasted Garlic Hummus
1 c. chickpeas drained and rinsed well
1/3 c. tahini
1 lemon, juiced
1 tsp sea salt
1 head of garlic
¼ c. olive oil, divided
Preheat oven to 400
1) Roast your garlic: slice off the top of your garlic bulb, just enough that all the bulbs are exposed and peel off the excess papery skins. Place the bulb on a sheet of tinfoil and drizzle with 1 tbsp of olive oil. Wrap up the bulb in a little package and roast for 30-35 minutes or until soft and golden like so:
2) Toss chickpeas, tahini, lemon juice, salt, garlic and remaining olive oil into a blender, blend until smooth.
Tip: To give your hummus that really nice creamy texture without going overboard on the olive oil: once you’ve rinsed and drained your chickpeas toss them back in the can and fill up with water, then toss water and peas into the blender. This way, you’ll get a bit more liquid to play with.
Well there’s another hummus dish for you to check out. I’m heading up to the cottage for some skiing action with some friends, but be sure to check-in Sunday for a special Valentine’s Day treat!
Have a fabulous weekend!