I’m a big fan of hummus. You can customize the flavour, and serve it with anything from veggies to chips, or even as a sandwich spread. Plus it has protein and fibre.
Evidently, to my dismay, hummus is not overly popular in Latin America. The latinos have a lot of delicious salsas, but hummus doesn’t seem to make the most popular list. Even when I happen to find it in grocery stores, it tends to be over priced. So I decided to try making my own.
Cooking up dried chickpeas is easy and cheap; it just requires some time. To prep for this recipe, I pre-cooked my chickpeas and oven roasted my garlic.
Blender Garlic Hummus
2 cups cooked chickpeas
1 tbsp extra virgin olive oil
1/2 lemon, juiced (about 3 tbsp)
1-2 heads roasted garlic
1/4 tsp chili powder
1/2 tsp salt
3-6 tbsp water
2 tbsp tahini (optional)
Note: You can use a 15oz can of chickpeas in place of the home cooked ones. For the garlic, I use 2 heads since I love garlic. The tahini is optional. It’s not easy to find where I live, and kind of expensive, so I omitted it.
Add the chickpeas, olive oil, lemon juice, garlic, chili powder, salt, and 3 tablespoons of water to a food processor. Blend until smooth, adding additional water to thin out the hummus just enough to fully purée.
Refrigerate in an airtight container for up to a week.
Travelling Foodie Adventures 