Since tasting the most delicious hummus in a restaurant, I have been trying to recreate it. It had a delightful garlicky taste, and it wasn’t until I roasted the garlic (and used 2 bulbs) that I got the flavour I was after.
2 bulbs of garlic
2 tablespoons of olive oil
1 can of chickpeas
2 – 3 tablespoons of tahini
1 tablespoon of lime juice (or lemon juice)
1/8 teaspoon of ground chilli or cayenne pepper
1/4 teaspoon of ground cumin
A sprinkle of smoked paprika
Roasted pine nuts
To roast the garlic
Cut the tops off the garlic bulbs, drizzle with a little olive oil, cover loosely in alfoil (tin foil) and roast for 35-45 minutes on medium heat. The garlic is ready when the cloves are soft. Remove from the oven and allow to cool. Gently squeeze the cloves from the bulb (I weighed my prepared cloves to know how much garlic I put in (47g).
To prepare the chickpeas
Place the chickpeas into a colander and rinse them under cold water. To peel or not to peel? I peeled, which was easy as I gently squeezed each chickpea from its skin. But you don’t have to. Peeled chickpeas do give a slightly smoother finish, though. But the smoothness will ultimately come down to the food processor you are using.
Blend it all up!
Add the chickpeas, garlic, olive oil, tahini, lime juice, chilli, cumin, and salt into a food processor and mix well until creamy and smooth.
Scoop it into a serving dish and drizzle with a little olive oil, and sprinkle with smoked paprika and roasted pine nuts.
Can I freeze it?
I have frozen mine in small containers and defrosted them overnight in the fridge. I find it is still delicious and creamy. Just stir it and then garnish as above to serve.
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