If you love hummus, and have never tried making it at home, now is the time to try. It is incredibly simple, easy, and quick. You can start with a basic hummus recipe or even the recipe I am sharing here with you today which is sun-dried tomato, basil hummus with roasted garlic.
Hummus is a traditional Lebanese appetizer (mezze) that has become very popular here in North America. I am convinced that when I was growing up hummus wasn’t nearly as popular. Why do I think this? Because there are so many more brands and different flavours to choose from in the grocery store today. I think this is great, because hummus is healthy and incredibly delicious.
If so many people love hummus, but have never tried making their own, It couldn’t be easier. The bonus is that it so much better than what you buy in the store. Ideally you have a food processor to make it with, but if you don’t, you can always make it in your blender. If you don’t have a food processor or blender to make your own hummus, you can always mash the ingredients together in a bowl with a potato masher or even a fork. It won’t have the same texture, but I promise the combination of chickpeas, tahini, lemon, garlic, olive oil and salt will be delicious.
Hummus is great as an appetizer, but I often eat it as a snack. I will often have some ready in the fridge for when I get hungry. The best part is that if I don’t, I can whip some up in 5 minutes. That’s less time than it would take to go to the store to buy some.
In the video below I use canned chickpeas. I always have a few cans of chickpeas on hand, but remember that you can also buy dried chickpeas. Just soak them overnight, and cook for 1-2 hours until tender. This isn’t really much more work, it just requires thinking ahead and being at home while the chickpeas cook.
Classic Lebanese hummus is still and will always be my favourite, but once in a while I will switch it up and put a little twist on my hummus recipe. In this recipe I add sun-dried tomatoes and basil to my classic recipe. You may notice that in the video I use raw garlic, but in the recipe I use roasted garlic. This depends on having time to roast the garlic, and if not raw garlic will do. Just remember that raw garlic has a much stronger taste than roasted garlic, so you won’t need as much of it. A clove or 2 of raw will do. Every time my Lebanese friend, Anthony eats my hummus, he always says the same thing. “It’s good, but it needs more garlic.” This makes me laugh every time. I tend to not overdo the garlic when I make hummus, especially when using raw, but this is a personal preference. I remember when he was over on St. Patrick’s day last year and I had made green (spinach) hummus for the occasion. His response to the green hummus was, “very good, but it’s not hummus”. I think that most Lebanese people probably feel this about all the different varieties of hummus they are selling in grocery stores these days.
What is your favourite twist on traditional Lebanese hummus? Let me know in the comments section below.
Hummus with Sun Dried Tomatoes
Note: I like to keep a few whole chickpeas on the side to serve on top
2 cups cooked chickpeas, (540 ml can)
1/4 cup tahini
1/3 cup olive oil
1/4 cup water
4 garlic cloves, roasted
3-6 tablespoons lemon juice
1/3 cup chopped sun-dried tomatoes
10 or so fresh basil leaves, torn by hand
salt and pepper to taste
Preheat the oven to 450F.
Cut the top ends off of the garlic cloves, wrap in foil, drizzle with olive oil. Roast in the oven for about 40 minutes. Until the cloves are completely softened. Once cooked, squeeze the garlic out of its skin.
Add the chickpeas to a food processor and process for a few minutes, scraping the sides down several times throughout. Process until all the chickpeas are broken down and a paste is formed.
Add the tahini, olive oil, 1/8 of cup of water, the roasted garlic, lemon juice, salt and pepper. Process until everything is well mixed, scraping the sides down once again. Add the rest of the water if you think it needs it.
Add the sun-dried tomatoes and basil leaves. Pulse a few times. Just enough to mix them in but not enough to process them completely.
Serve with whole chickpeas on top and a drizzle of olive oil. You can also add a few torn basil leaves on top as garnish.
Powered by Facebook Comments