November 8, 2011 § 1 Comment
Probably everyone has their own recipe for hummus, or at least they should. Hummus is so easy to make and so much more delicious fresh that there really is no reason to buy it at the store.
So probably unlike most people in America, I mostly associated chickpeas with channa, roti, doubles, and other Trini and Indian foods for most of my life. I think I had never had hummus until I went to college and it was lined up in the campus center cafeteria along with the customized salads and sushi. Before then, pitas were just a fast food thing that I ate at Miami Subs . I had no idea what “Mediterranean food” was.
Honestly, I’m such a country bumpkin!
While hummus isn’t my favourite food I wanted to do more with the chickpeas I had than just make channa, and the roasted garlic adds a nice kick to it.
- 1 1/2 cup soaked chickpeas
- 1 1/2 tablespoon olive oil
- 1 tablespoon tumeric
- Juice from 1/2 lemon
- 1 bulb roasted garlic
- 1 tablespoon basil
- 1/4 cup water
- 1 tablespoon salt
- 1 teaspoon pepper
- Place all ingredients except for water and garlic into a large container or blender
- Add 3 cloves of garlic and 1/8 cup of water to container
- Begin to blend the ingredients
- Taste hummus as it is blending, add garlic and water to desired taste and consistency (I used the whole bulb but I love garlic!)