Smooth, creamy hummus with the rich, deep flavor of roasted garlic throughout. Perfect to serve as an appetizer, spread on a sandwich, or take for lunch!
HAPPY VALENTINE’S DAY!
No, I totally don’t have a Valentine’s Day recipe for you today (food blogger fail), but I am bringing you one of my favorite snacks and weekday lunches right here.
If you’re interested in some v-day recipes, check these out:
Oh, and my favorite v-day dinners would include anything risotto:
So before we get into this hummus recipe, yes I’m doing the Whole30 right now, and no, this recipe is not Whole30 approved.
I’ve got lots of Whole30 recipes coming your way soon – but I couldn’t wait to share this one (and semi-torture myself in the process… hummus, how I miss you!).
First things first: THE ROASTED GARLIC!
If you don’t know by now, I looooove garlic. I double, triple, or sometimes quadruple in recipes and never shy away from it – ever.
How do you feel about garlic? Love it? Hate it? Please tell me you love it… and if you don’t necessarily care for raw garlic, please oh please give roasted garlic a try.
When garlic is roasted, it develops into this rich, deep, savory garlic flavor that makes me head over heels.
It definitely milds-out the punch that garlic sometimes has and just turns into a creamy, complexity of flavor, and when it’s paired with creamy, smooth hummus…watch out, world.
How to get the perfect hummus texture:
Speaking of creamy smooth hummus, do you guys know the secret to getting that ultra smooth, lump-free hummus?
It’s removing the “skin” or membrane (oh gosh, never thought I’d be saying that on a food blog…) from the chickpeas.
I know this sounds like an insane amount of work for hummus (which is as easy as throwing the ingredients into a food processor ), but it’s also so worth it.
And honestly, it’s not that much work. A little meditative, too. It will take you maybe 10 extra minutes, and the result of the creamy, smooth, irresistible hummus that will result will make you forget any extra effort you put into it.
And how do you do it?
If you’ve never removed the skins before, it’s actually really easy.
- Rinse the chickpeas and either lay flat on a baking dish or paper towel.
- The next part is up to you – roll them around and let the skins fall off, leaving you with the inside chickpea (not sure of our technical term here…?) to sort through.
- Or should I say 2B, depending on which you choose? I’ve also just individually peeled them off by squeezing it between my thumb and pointer finger. Once you get in a rhythm, time passes so quickly!
Besides that, throw those ingredients into a food processor and process away (you know, pulse or puree or whatever) until you have ultra fluffy, creamy, smooth hummus right at your fingertips.
My favorite way to eat it: loads of pita chips, mixed with a few veggies here and there. How about you?!Print