Perfect Roasted Garlic Hummus

Perfect Roasted Garlic Hummus

There are some things that just put me in a really fantastic mood. Making a perfect batch of hummus is one of those things. You may think that that makes me very lame, but my argument is that you have to enjoy the little things in life and celebrate small victories, you feel?

I’ve been having a pretty great summer vacation thus far, probably the best to date too be honest. Yes I’ve been working, but I’ve also been making lots of time for my friends and fun adventures. To kick off the summer four friends and I traveled to Massasauga Provincial Park for an epic three day canoe trip (the first canoe trip of my life) and had a total blast! Since then I’ve been enjoying little day trips and evening walks with my friends. Coming up I have a five day trip to my cottage planned with a group of my close friends, needless to say I am very excited about that!

Today’s fun thing consisted of chocolate cake from Green Kitchen Stories’ Vegetarian Everyday cookbook and two of my best friends. It was a fun day. And now here I am still riding on the fact that I got chocolate cake and made a perfect batch of hummus today. Small victories. Another thing I have decided to do this summer (and have always wanted to do) is cook my way through an entire cookbook. It was a tough choice, but I’ve finally decided on Vegetarian Everyday. It is honestly one of my favourite books of all time. If you are unfamiliar with Green Kitchen Stories I suggest that you check out their blog, it’s really awesome. If you’re interested in following along on my culinary adventure you can follow my instagram: local.adventures

Anyway, that’s what’s happening in my life. Here is my recipe, please enjoy it’s delicious creaminess.

xx

-Ashley

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Perfect Roasted Garlic Hummus

Makes a shit ton (2 cups)

Ingredients

  • 1 1/2 cups dried chickpeas
  • 1 tablespoon baking soda
  • 1 tablespoon roasted garlic
  • 1/4 cup tahini
  • 1/3 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1/4 cup water
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon chilli powder
  • 1/8-1/4 teaspoon chipotle chilli powder
  • 2 "hits"  Frank's Red Hot
  • Sea Salt and fresh pepper to taste

Instructions


  1. To roast the garlic: Preheat oven to 400°F. Cut the top off a bulb of garlic so that all the cloves are exposed, then lightly brush with olive oil. Place the garlic on a baking tray and roast until lightly browned and soft, about 15 minutes. The cloves should pop out in a paste form when squeezed.


  2. Place the chickpeas in a large bowl and cover with water. Add a splash of apple cider vinegar and allow the peas to soak for at least 8 hours or overnight. Once soaked, drain and rinse the chickpeas. Transfer to a large saucepan, cover with water and mix in the baking soda (this helps soften the skins on the peas). Bring to a boil and cook for 40 minutes or until soft. Be sure to scrape off any foam that forms during cooking with a slotted spoon. Remove from heat and add one tablespoon of sea salt to the water. Let sit for 15 minutes or up to 1 hour. Drain and rinse.



  3. Mash the garlic cloves into a paste then measure. Add all the ingredients to the bowl of a food processor and blend until smooth. Transfer to an airtight container and enjoy for up to ten days (if you can make it last that long!).