Have you ever looked at the number of servings in a store bought container of hummus? Do yourself a favor and just don’t. If you are anything like me, you can blow through it in less than three days. Supposedly, there is 8 servings in there though.
Due to my weekly purchase of gallon-sized tub of hummus from Costco, I thought it wise to begin making hummus at home again. It’s healthier (no preservatives), and when you use dried chickpeas instead of canned chickpeas, it yields a smooth, creamy hummus that surpasses any store brand you might buy.
Classic Roasted Garlic Hummus (Maker’s Diet approved, adapted from here)
1 pound dried chickpeas
1 head of garlic + olive oil to roast
juice of 1/2 lemon
salt to taste (I used approximately 1 1/2 teaspoons)
pinch of red pepper flakes
3/4 cup olive oil
1. Prepare chickpeas: Rinse and soak chickpeas overnight. Drain chickpeas and place in large pot and cover with water 2-3 inches above beans. Bring pot to a boil, reduce heat to simmer, cover and cook until chickpeas are tender, bout 45 minutes – 1 hour. Drain and reserve 1/4 cup of cooking water.
2. While the chickpeas are cooking, roast the garlic. Place the whole head of garlic, unpeeled, on a piece of foil. Drizzle generously with olive oil and seal in foil. Roast at 400 degrees for about 20 minutes, or until the garlic is soft and easily comes out of the peel.
3. In a food processor place the cooked chickpeas (still warm), garlic, lemon, reserved water, salt and red pepper flakes. Turn on and slowly drizzle 3/4 cup olive oil into hummus, stopping periodically to scrape down sides and taste (add salt, more red pepper if needed).
The recipe I adapted this from says that using dried chickpeas and processing while they’re still warm makes all the difference in flavor and consistency. I have to agree. This hummus, spread on a warm pita, topped with cucumber and feta is a fresh, warm snack or addition to your midday meal.
The cost-saving versus store brands, plus the superior flavor will forever make you a homemade hummus fan.