So here’s the first recipe recap!
I made roasted garlic hummus this week following this recipe:
I followed the recipe exactly, which was surprisingly hard. I did not realize how often I kind of just throw caution to the wind and just do my own thing.
So lets start at the beginning with the ingredients. Let me tell you I was already struggling with the recipe just because it was tough finding tahini! In case any of you are wondering SuperOne does carry it, in the health food section. I barely found it.
So I first roasted the garlic:
While that was in the oven I squeezed the lemon and drained the chickpeas.
After 45 minutes of roasting garlic your house smells pretty fantastic. And the garlic looks like this:
The recipe said to let the garlic cool, but I was too impatient and ended up burning my fingers trying to squeeze the garlic out. But it actually came out quite easily and was pretty cool (needless to say Chris was jealous and if he was there probably would have proceeded to eat the whole head of garlic).
Now all I had to do was dump it all in a food processor and blend for like 6 minutes.
Now we don’t have an actual food processor we have a ninja blender type thing which is smaller than a food processor. I don’t know if the ninja is stronger or I just have a low threshold of creaminess, but I definitely did not need to blend if for that long.
Ease of following recipe: The recipe was very easy to follow and straight forward. I mean you can’t get much easier than dumping and whirling and really there was minimal prep work and cooking time. If you start roasting the garlic while you are preparing dinner, it takes like 2 seconds to throw everything in the food processor. The only down fall of the recipe is that I did have a hard time finding Tahini and now have a huge jar when the recipe only called for 4 tsp.
Overall impression: I had high expectations going into this recipe and I have to say I was a bit disappointed. I absolutely love hummus and I love garlic so I thought this recipe would be a no brainer. However I felt the hummus was overly lemon-y and I couldn’t even taste garlic. The recipe had good consistency but lacked the flavor burst I was longing for. Also, the recipe calls for 2 1/2 cups of chickpeas, which is not equivalent to number of cans. So I was left with some leftover chickpeas I don’t know what to do with. Will all that being said, I did love the fact that it made a large amount and got me hooked into the world of homemade hummus that will hopefully save me some money!
Go-to or keep looking: While I am enjoying my pot o’ hummus, I do have to say that this probably will not be my go-to hummus recipe and I will continue my search to find a recipe that I love.
Things I would change: Add some raw garlic to really intensify the flavor, decrease the lemon juice, and increase the cumin.
Well I hope this helps! If I find a new hummus recipe I will update ya’ll. Until then send me a new recipe you’d like me to test and I will review it on the blog (preferably one with lots of quinoa).