I have three, beloved, no fail, “I can eat a bowl of it without blinking and you stay away from that bowl or it ain’t gonna be pretty” dipping treats of my own creation (Aubergine, Mushroom & Garlic Dip, Roasted Garlic Cream Cheese), and today my Roasted Garlic and Lemon Hummus wraps up thit trilogy.
I’m kind of happy that I can share it with you, but strangely sad in the same time. I feel like now you’ll know my best-guarded dipping secrets. I guess this is what happens when you take on writing a food blog. I know, this type of greed makes no sense, but many things don’t. I do hope you follow…
I am no chef, as you know. Just a humble, garlic favouring home cook, who does like to eat out and have enjoyed the privilege of dining at some truly fantastic restaurants. In some of them if you ask for a recipe you will get it with no problem; in others you will get “the look”.
French, for example, have mastered “the look”. Sometimes it comes with the rolling motion of eyeballs and a slight tension on the neck of the server followed by the “no, not possible madame”. It does sound a bit like “whoever told you that there are no stupid questions didn’t mean it, madame”, but I normally try to leave my pride out of it and instead imagine myself hidden somewhere in a kitchen cupboard taking notes of what goes in that pan.
Other times the crisp, like the beautifully folded napkins “no” is delivered with more of an army manner. The server takes one step back, bows backwards and shoots it out like he’s trying to smash the bulb in the chandelier above with it. In these circumstances it is best not to imagine anything and move on to teas & coffees part.
The truth is, I am never discouraged to ask. Who knows, maybe they will think “Elle est folle!” and one day just give that recipe to me 🙂
Roasted Garlic and Lemon Hummus.
Make it. Love it. Share it.
So, my point is that there are not many recipes that I feel about like I do about my Roasted Garlic and Lemon Hummus. I L-O-V-E the taste of that garlic-lemon mixture. I know that roasted garlic, lemon and chickpeas have been put together before, by many other, also home cooks. But it is about proportions in the recipe that make my Roasted Garlic and Lemon Hummus mine and so very special.
I guess I do understand French a little bit… This must be why I was putting sharing the Roasted Garlic and Lemon Hummus recipe away for so long! 😉
The 2 bulbs of roasted garlic mixed with the chickpeas and tahini sing with clear and honest nutty notes, but if you want more of the nutty finish add some toasted nuts to the food processor. I enjoy it both ways. Lemon juice offsets the slight caramel bitterness of this hummus and adds the moreish feel to it. This is a treat for all true garlic lovers, my friends. If you enjoy the melting, just roasted garlic sensation on your palette, the Roasted Garlic and Lemon Hummus is the next step up the garlic rainbow.
Roasted Garlic and Lemon Hummus recipe is absolutely yumazing and keeping it a secret would be a sin! Dips are meant to be shared!
- 2 cups (330g) cooked chickpeas
- 2 heads of roasted garlic (about 18 cloves) - squeezed out of wrapping skins
- ½ cup (125g) Greek yoghourt (vegans, use soy yoghourt instead)
- ¼ (5 tbsp) cup tahini
- ¼ (30g) cup toasted walnuts (or other nuts of your choice) - optional
- ¼ (4 tbsp) cup lemon juice
- 1 tsp ground cumin
- 1 tsp fine sea salt or to taste
- 1 tsp white pepper or to taste
- 2 tbsp water
- Place all ingredients in a food processor and blend for at least 6 minutes stopping the food processor to scrape the edges at least twice. You can add a tablespoon of water for thinner consistency.
To toast walnuts preheat oven to 350F (175C), place walnuts on a baking tray in a single layer and bake for 8 min.