Okay so this post is not about social or online marketing but it will improve your social life if you make it! When you have your own website – you can put whatevah you want so here goes. After years of experimenting with hummus recipes and refusing to purchase the crap in the stores, I finally HIT THE HUMMUS JACKPOT! There is a secret in the method AND in the madness of making it and I’m going to reveal it all to you today!
Roast Your Own Garlic
The first thing you want to do is roast your garlic in the oven while you are preparing the rest of the ingredients. To do this line a mini cupcake pan with cupcake liners and drizzle a high quality olive oil in the bottom of the cupcake liners. Cut the bottom and tops off the cloves of garlic and insert into the liners. Drizzle a moderate amount of olive oil over the top of the cloves of garlic and sprinkle with fresh ground pepper and pink Himalayan sea salt. Cover with foil and bake at 350C for 45 minutes. Your house is going to smell ahhhhh-mazing!
Remove the Skins from the Chickpeas
You are going to love me for this tip. It takes about 15 minutes (which is nothing while you’re listening to your favourite music). I danced while I disposed. It was perfect!
Squeeze the chickpeas between your index finger and thumb as if they will magically “slide” out of the skin – and they will! Put the chickpeas aside and once you’ve finished them all, rinse them in a colander and put aside to do some air-drying. See all of the skins in this photo? Can you see now how keeping the skins on contribute to a coarse, dry hummus? Of coarse!
Juice 2 Lemons
I used my handy dandy Breville Professional Juicer (Juice fountain Elite 800JEXL) to juice 2 lemons with the peel removed but pith intact. If you have to hand-juice your lemons, use 3 to get a sufficient amount of lemony lusciousness.
Time to Blend!
Unlike most hummus recipes, for this recipe you don’t blend the chickpeas first (in fact you do that LAST). In a Vitamix (which is what I used), blender or food processor place the following ingredients:
- 1/4C plain greek yogurt
- 1/4C high quality olive oil
- 1/4C tahini
- juice of 2-3 lemons
On a constant medium speed blend the tahini, greek yogurt and olive oil. This step requires patience. Rather than hurry the process and put your blender or food processor on a high speed, take the time to do it right. Think…… flavour!
The final step is to add the chickpeas a few tablespoons at a time, alternately adding the roasted cloves of garlic. I added a total of 12 cloves of garlic and ate the rest – SOOO DEELISH! You will want to add somewhere between 1/3 to 1/4C of filtered water as well otherwise it will be way too thick and we’re going for tasty and creamy here! Once you have it out of the blender and into a bowl, sprinkle and mix some pink Himalayan sea salt and freshly ground black pepper in and drizzle with olive oil. If you have company coming over, take a few of the left over cloves of roasted garlic and place gently on top of the hummus. It will look great! Here’s mine ready for the fridge…