- 1 large head garlic (or 2 medium sized)
- 2 ½ Tablespoons olive oil, divided
- 2 cans chick peas, (400 gram) drained
- 3 Tablespoons fresh lemon juice
- 3 Tablespoons Tahini – I am using the Black Tahini
- ½ tsp salt, or to taste
- ¼ tsp ground cumin
- 2 – 3 Tablespoons water
- Chopped fresh parsley for garnish
- Preheat oven to 200 ºC.
- Cut about 1/4-inch from top of garlic to expose tops of cloves. Place garlic head on a sheet of foil and drizzle 1 1/2 tsp olive oil evenly over top of garlic.
- Wrap foil up around garlic and roast 35 – 45 minutes until golden brown. Remove from oven and allow to cool.
- Put chick peas, lemon juice, tahini, salt and cumin into food processor then pulse mixture 2 minutes.
- Scrape down sides and bottom of food processor, add remaining 2 Tbsp olive oil. Pulse
- Squeeze garlic out of the skins one clove at a time and add to food processor. Pulse 1 minute.
- Add water 1 tablespoon at a time and pulse, repeat till desired thickness then pulse 1 – 2 minutes longer.
- Store in refrigerator in an airtight container or freeze smaller portions for later use.
- Plate hummus, make indentation in center and add 1 – 2 Tbsp more olive oil to taste (optional), sprinkle with parsley.
- Serve with fresh vegetable sticks or pita chips.
- Serve as a condiment with vegetables.
- Use in wraps or kebabs.
- Eat from a spoon…Yum.
You can use the standard Tahini but I like the flavour and colour of the black although some may suggest it looks like cow poo.
Hummus is an Arabic word (حمّص ḥummuṣ) meaning “chickpeas,” and the complete name of the prepared spread in Arabic is حمّص بطحينة ḥummuṣ bi ṭaḥīna, which means “chickpeas with tahini”. Spellings of the word in English can be inconsistent. “Hummus” is the standard spelling in American English, while “houmous” is common in British English. Among other spellings are hummous, hommos, humos, hommus and hoummos.
Many cuisine-related sources describe hummus as an ancient food,or connect it to famous historical figures such as Saladin. Indeed, its basic ingredients—chickpeas, sesame, lemon, and garlic—have been eaten in the region for millennia.
The earliest known recipes for a dish similar to hummus bi tahina are recorded in cookbooks published in Cairo in the 13th century. A cold purée of chickpeas with vinegar and pickled lemons with herbs, spices, and oil, but no tahini or garlic.
Hummus is high in iron and vitamin C and also has significant amounts of folate and vitamin B6. The chickpeas are a good source of protein and dietary fiber; the tahini consists mostly of sesame seeds, which are an excellent source of the amino acid methionine, complementing the proteins in the chickpeas. Depending on the recipe, hummus carries varying amounts of monounsaturated fat. Hummus is useful in vegetarian and vegan diets; like other combinations of grains and pulses, it serves as a complete protein when eaten with bread. [Source: Wikipedia]