Let me tell you about Trent and Lara. One from Australia, one from Canada (sound familiar?). A passion for good food and quality ingredients. Never have I seen a couple so intent on making everything from scratch! From cream cheese, BBQ sauce, veggie stock to sweet chili sauce all made with time and effort. Then there is the homemade sourdough baked fresh daily from a starter that is cared for like a young child. They really are the super foodie couple that anyone would be stoked to be friends with.
They shared with me this Hummus Recipe and I will be the first to admit, it the best homemade hummus that I have ever had the pleasure of eating. I am not sure where the recipe came from, but I tacked on a few of my own modifications and want to share it with the world.
“Chickpeas or Garbanzos are a versatile legume that is high in fibre and protein. It is also a low GI food and great for stabilising blood glucose levels.”
I decided to share it for this months Recipe Redux; the challenge was to make something to eat on the road, something that is a fail safe for road trips or maybe long bike rides. Hummus is always my dish of choice when packing for a long journey. It’s healthy, easy, delicious and goes great with crackers, carrot sticks or just eaten with a spoon.
Roasted Garlic Hummus
The best-roasted garlic hummus recipe. Roasting of the garlic helps to mellow out the garlic, but leaves a robust flavour that pairs great with crackers, sandwiches or veggie dipping sticks.
- 2 cans chickpeas organic
- 4 cloves garlic roasted*
- 1/2 cup lemon juiced
- 1/2 cup tahini paste
- 1 tsp cumin ground
- 1/2 tsp coriander ground
- 1/2 cup olive oil extra-virgin
- salt to taste
*To roast garlic, put a whole head of garlic into enough aluminium foil to wrap around it. Before wrapping peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off a 1/4 inch of the top of cloves, exposing the individual cloves of garlic. Drizzle a little olive oil onto the garlic head. Put into a 400-degree Fahrenheit preheated oven and bake for about 45 min. It is ready when it is soft to touch and you can squeeze the cloves out of their casing. Reserve the leftover garlic cloves to have on toast, on baked potatoes, or eat as is.
While the garlic is roasting, lightly toast the cumin and coriander in a frying pan until fragrant (about 30 seconds).
Next, place all ingredients into a food processor and blend. I like to start with 1/2 cup of olive oil, adding more if a thinner consistency is desired.
The hummus is all done! Serve with a sprinkle of smoked paprika if desired.