Just recently I discovered hummus. While millions and millions of people around the world know about hummus, there seem to be plenty of folks here in the USA that are a little unsure of it. It is a lot better for you than a sour cream or mayo based creamy dip.
Last night I went to a Bunco party and I took homemade roasted garlic hummus and pita chips as a snack to share. It was pretty much all ladies at the party – a little older than me. Some sort of knew what hummus was, some were totally clueless and when they hear hummus they had to have it repeated and then asked what the heck it was, others thought instantly they didn’t like it. I also learned that if someone is thinking about trying it let them do it before you tell them the main ingredient is garbanzo beans also known as chickpeas. Those names apparently strike fear for many for some odd reason. It was nice moving from table to table during Bunco as I got to hear several comments about my dip – all very positive. It was even more interesting that so many were fascinated that I roasted my own garlic LOL.
If you have never tried hummus give it a shot – and try multiple versions of it. There are unlimited variations, some more traditional than others. Just because you don’t like one kind doesn’t mean you won’t like another kind. Yesterday was the first day I made my own (I had been buying different brands at the store) and it is very easy. This was well received last night so I think for most people it would be a hit!
Robyn’s Roasted Garlic Hummus
You can serve this room temperature – but store in fridge. It holds up very well to sitting out on a snack table at parties.
- 1 head of garlic
- 2 cans garbanzo beans (also known as chickpeas – I prefer organic)
- 1/2 cup extra virgin olive oil (may need a touch more or less)
- Juice of 1 large lemon
- 1 teaspoon dried oregano
- Kosher salt
- Fresh cracked black pepper
Start by roasting the head of garlic. This is super simple to do. Preheat oven to 350° F. Take the head and slice off the top 1/8″ to 1/4″ to expose all the cloves. Drizzle with a bit of extra virgin olive oil, sprinkle with a bit of kosher sale and fresh cracked black pepper. Now place the garlic on a square of aluminum foil and loosely pull up the edges to make a little packet – just squish the top together a little. Place the packet directly on the rack in the oven and cook for up to an hour or so. Remove the packet from the oven and carefully open to let cool a bit. Then just hold it upside down and squish the head over a bowl and the roasted cloves will slide right out. (You can use this for so many things)
Drain and rinse the garbanzo beans. Place into a food processor. Add all of the roasted garlic cloves, 1/2 cup of extra virgin olive oil, lemon juice, oregano, salt, and pepper. Process until smooth making sure to scrape down edges occasionally. If it isn’t becoming smooth enough you can add more olive oil to help it along. Taste also to add more salt and pepper as needed. You could of course change the flavorings around and added anything you like to this.
It is a little dull to look at so you might want to garnish with something pretty. Serve with pita chips (or whatever you like). I couldn’t find the serving platter I wanted that was travel safe to take this in – so not the best picture. I sprinkled a little paprika on top just for color also.
© 2009 – 2013, Robyn Wright. All rights reserved.