Last night I made hummus from scratch. I’ve never had success with homemade hummus before, but the hummus I made last night turned out really well. This hummus has a good balance of garlic and spice. The consistency wasn’t quite as smooth as store-bought, but that’s probably because my food processor is on its last leg.
I started with this Martha Stewart recipe and made a few changes (Thanks to Amanda for sharing this recipe). Here’s what I made:
- 4 garlic cloves, un-peeled
- 2 teaspoons olive oil, divided
- 19-ounce can chickpeas, drained and rinsed (I like Cento)
- lemon juice from 1/2 a lemon
- 3 tablespoons tahini
- 3 tablespoons water
- 1 teaspoon coarse salt
- 1/4 teaspoon cayenne pepper
- Preheat oven to 400 degrees.
- Make a foil packet with the garlic and 1 teaspoon olive oil. Roast in the oven for 20 minutes.
- Peel the roasted garlic and chop it in a food processor.
- Add the rest of the ingredients including other teaspoon olive oil and process until smooth.