Self-Taught Vegan Chef :: Food Network Champion :: TV Host
Whoever said you’re only allowed to eat hummus from a Sabra tub or from Mamouns in NYC? Tonight I made a yummy roasted garlic and chili hummus, to accompany our (my family’) falafel sandwiches. The recipe is so easy that you’ll never want to buy hummus again! Not to mention, its healthier than a typical restaurant’ hummus, and the ingredients are inexpensive! Here’s my yummy Roasted Garlic Hummus Recipe:
- 1 can of chickpeas drained
- 1 tbsp Tahini Sauce
- 3 tbsp lemon juice (fresh or bottled)
- 1/2 cup water
- 1 head of garlic with the top trimmed off (do not separate cloves)
- 4-5 dried cayenne chilis (red-crushed pepper flakes can be substituted if you don’t have chilis)
- salt (pinch and about 1/2tbsp)
- coarse black pepper
- 1 tbsp and 1/4 cup extra virgin olive oil (try to get a good quality oil- really enhances the flavor!)
1. Preheat a toaster oven (or conventional) to 400 degrees. Place the head of garlic in a sheet of foil. Break the dried chilis over the garlic to sprinkle the seeds. Drizzle with 1 tbsp oil, pinch of salt, and pinch of black pepper. Fold over the foil to create a packet, and place in the oven on the top rack for about 15 mins.
2. In a blender add the chickpeas, tahini, lemon juice, water (might need more or less depending in desired consistency), 1/2 tbsp salt, black pepper. Pulse until course, not smooth.
3. Remove the garlic from the over (careful, it’s hot!) and let stand for a couple minutes. Squeeze the cloves from the peel into the blender. Reserve 3-4 cloves for garnishing. Add the roasted chilis as well. Pulse 1-2 times. While grinding on a constant low speed, drizzle in the olive oil until the hummus is smooth, not liquidy. I like my hummus with a little texture, just so it gives a more rustic, homemade taste! Place on a serving platter, top with reserved roasted garlic cloves and a chili, drizzle with olive oil and serve!
This recipe makes enough hummus for 4 people, however if you are only serving 1-2 people, you can store the rest in an airtight container in the fridge for 3-4 days. Enjoy!
Can you use similar ingredients to prepare babaganoush? For instance, just replace the chickpeas with eggplant?
yah you can! Except I would stuff the garlic cloves into the eggplant and then roast it. Also you have a blog named Bear??
[…] http://chefpriyanka.wordpress.com/2010/09/28/homemade-roasted-garlic-and-roasted-chili-hummus/ […]
[…] and Roasted Chili Hummus recipe with some variations of my own (For Priyanks’s recipe see: http://t.co/iWadTGN). Since tahini sauce, which is an essential ingredient in preparing Hummus, is unavailable in […]
[…] Roasted Garlic & Chili Hummus […]