Roasted Garlic Hummus

My mom makes the best hummus. In the world. She makes the best hummus and she won’t give you the recipe. Because there is no recipe. She eye balls every ingredient, tastes it along the way and comes up with the same amazing hummus every time. No matter how hard I tried to keep up with her process with the hope that I would be able to write down a recipe, it never worked. I couldn’t measure the exact amount of stuff she puts in it. So I came up with my own recipe. It can’t even come close to what she makes but a girl’s gotta eat even when she’s away from home. I use a basic recipe and add roasted garlic or roasted red peppers to turn it into a different kind of hummus; which means you can add whatever you want as well!

Basic Hummus Recipe

1 can chickpeas

4 tablespoons of the liquid from the can of chickpeas

2 tablespoons lemon juice

1 tablespoon tahini

1 tablespoon olive oil

1 tablespoon garlic, minced (don’t add it if you’re making the roasted garlic version)

1 teaspoon cumin

½ teaspoon salt

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1 head roasted garlic

1 tablespoon pickled red pepper (optional)

To roast the garlic, preheat the oven to 400°F.

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Put all the ingredients in a food processor and blend until smooth.