Believe me, hummus is easy to make! I’m not kidding. I always assumed people were lying when they said that. For example, my amazing coworker who makes the rest of the office drool with her homemade, completely amazing Iraqi hummus. I didn’t believe her (sorry Heba). But, after paying $5 for organic hummus, I decided it was time to try.
- 1 large head of garlic (I used one huge elephant clove. I really love garlic)
- 2 1/2 T olive oil, divided
- 1 (15 oz) can chick peas, drained (I used Meijer brand organics bc it didn’t have preservatives)
- 3T lemon juice (or 1 squeezed lemon)
- 3T tahini
- 1/2 tsp salt, or to taste
- 1/4 tsp ground cumin
- Pepper to taste
- 2 – 3 Tbsp water
Ok, set the oven to 400 and cut off the top of the garlic so that the cloves are exposed. Drizzle with 1.5 tsp olive oil, or whatever amount you need to roast it. Wrap up in foil & roast for around 30 minutes or until the garlic is golden.
While the garlic is roasting, grab your food processor and throw in the drained chickpeas, lemon juice, tahini, salt, and cumin. Grind it up until it is kinda creamy.
Then add in the remaining 2T olive oil, roasted garlic, and water. Pulse until the mixture is good and creamy. Toss in some pepper until it tastes how you like it and BOOM! Homemade garlic hummus! I served it with fresh peppers, cucumbers, carrots, and celery.
Disclaimer: chick peas are not considered Paleo.