Do you love the flavor of roasted garlic? If you do, this hummus recipe is for you. It is rich with the aroma and flavor of long roasted garlic with just a hint of heat. It is a little decadent, which makes it special.
Ingredients
- 160 g dry chickpeas
- 100g garlic
- 2g fresh rosemary
- 10g olive oil
- 75g sesame seeds
- 1 tsp fine sea salt (5g)
- 1 tsp cumin (3g)
- 1 tsp red pepper flakes
- 1 1/2 tbsp lemon juice (1 lemon)
- 45g sesame oil or olive oil
- 2/3 cup cooking liquid (at least 100g)
Directions
- Cook the chickpeas: The night before soak chickpeas in plenty of water: water should cover the chickpeas by 1-1.5 inches. I add a tablespoon of apple cider vinegar with the mother to help the process along. Next morning or evening rinse and drain the chickpeas well. Transfer them to a cooking pot and put in about 525g of clean water (I use filtered). Bring it to a boil and cook covered on the lowest possible heat for about 2 hours. Drain, reserve the cooking liquid and wash the chickpeas in 2-3 changes of cold water. Now husk them.
- Roast the Garlic: Mix the garlic, rosemary, and 10g of olive oil together in a small ovenproof bowl and roast in a preheated oven at 190°C for 50 minutes. Let cool.
- Make the hummus: First, grind sesame seeds with dry spices, then add in roasted garlic and grind again. Then add in lemon juice and 45g olive oil and grind that together. Combine reserved liquid from cooking and blend that in. Finally add the cooked garbanzo beans and grind or pulse them until you achieve a smooth silky paste. Taste and adjust lemon juice and salt to your taste; add more cooking liquid, if you prefer thinner hummus: mind you that hummus has a tendency to thicken in a few hours.
- Enjoy: Serve on as a spread, or as a dip with a drizzle of olive oil and a sprinkle of red pepper flakes for garnish.
