Thursday, January 30, 2014

Recipe of the Week: Roasted Garlic Hummus

Hummus is a Middle Eastern spread made from cooked and smashed chickpeas blended with tahini, olive oil, salt and garlic.  It's popular not only in the Middle East and North Africa, but also in cuisine around the globe.

Hummus is a Arabic word meaning "chickpeas".  Spellings of the word in English can be inconsistent.  "Hommous" is the standard British English.  Other spellings including, humos and hoummos.

The earliest known recipe hummus is recorded in cookbooks published in Cairo in the 13th century.

Hummus is high in iron and vitamin C and also has a significant amount of folate and vitamin B6.  Chickpeas are a good source of protein and dietary fiber and tahini, which consists of mostly sesame seeds is an excellent source of the amino acid, methionine.

Here is a quick an easy recipe!  Serve this at this weekend's Super Bowl party instead of the usual dips.  Guests will appreciate this low fat healthier alternative. Enjoy!

Roasted Garlic Hummus


4 large garlic cloves, unpeeled
1 tablespoon, plus 1 teaspoon olive oil
1 19oz can chickpeas, drained
1/4 cup freshly squeezed lemon juice
3 tablespoons sesame tahini
3 tablespoons water
1 teaspoon course salt
1/4 teaspoon cayenne pepper
1/4 cup fresh chives, minced


Preheat oven to 400.  Place garlic cloves on a small piece of tin foil, and lightly drizzle with 1 teaspoon olive oil.  Seal foil to form a pouch and roast garlic in the oven until soft, about 20 minutes.  Remove the garlic from the oven, and allow to cool.  Peel and transfer to a food processor.  Add the chickpeas, and process until finely chopped.

Add lemon juice, tahini, water, pepper and 1 tablespoon of olive oil.  Process until texture is light and fluff and smooth; about 2 minutes.  Stir in chives and transfer to a serving bowl. Serve with pita chips, or sliced vegetables.