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.
Oh and by the way, this uber savvy couple is also known as Mr and Miss Seed. Why? Because Lara is heading the best gardening invention in yonks – Seed to Feed. If you live along the NSW mid-north coast line you have probably come across these seed packets at markets or health food stores. They are catered towards folks like me that need a little push in the right direction when it comes to gardening. Check out her website here for a full description on her awesome invention.
“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.
Recipe for Trent and Lara’s Roasted Garlic Hummus
Makes a lot! Bring for a party of 10+ and no one will go hungry
Recipe From Trent and Lara
Time To Finish: 45 minutes
Ingredients for Trent and Lara’s Roasted Garlic Hummus
2 cans of organic chick peas or 500g of prepared chickpeas (soaked and boiled from dried chickpeas)
4 cloves of roasted garlic*
1/2 cup lemon juice
1/2 cup tahini
1 tsp cumin
1/2 tsp coriander
1/2-1 cup cold pressed olive oil
salt to taste
*To roast garlic, put a whole head of garlic into a enough tin foil (aluminum 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 200 degrees Celsius preheated oven and bake for about 35 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.
Method for Trent and Lara’s Roasted Garlic Hummus
First lightly toast the cumin and coriander in a fry pan until fragrant (about 30 seconds).
Put all ingredients into a food processor and blend. I like to start with 1/2 cup of olive oil, use more if you want to thin it out.
Serve with a sprinkle of smoked paprika.
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