Looking for a light, healthy meal, but can't bear the sight of another salad? Well then you have come to the right place! (And it's vegan too!)
1 head Roasted Garlic*
2-16 oz. cans Chickpeas (Garbanzo Beans), Drained **
1/2 cup Lemon Juice
1/4 cup Olive Oil
1/4 cup Tahini (Sesame Paste)
Salt, to taste
To roast garlic: Cut the top off the head of garlic, exposing cloves. wrap in aluminum foil leaving a small opening on the top. Pour about 1 TBS. olive oil, Place in oven (or toaster oven) and cook at 350º about 15-20 minutes, or until cloves are tender. As soon as the garlic is cool enough to handle, sqeeze the cloves into the blender.
To make Hummus: Combine all the ingredients in a blender. (Or if you don't have a full size blender, a hand blender works just fine.) Puree ingredients. Add water 1 TBS at a time until a smooth consistency is achieved.
There are many ways to serve Hummus. It can made up ahead of time and stored in the freezer for a later date (Works well if you are making a large batch.) You can put it on a pita with lettuce, tomato, cucumber, olives (Kalamata=yum!) anything else you can think of for a nice sandwich! Or you can flavor it with some favorite spices. (I wonder what bacon hummus would be like...) eat it as an accompaniment to a main dish like Red Chicken Curry!! (Future Instructable) or just eat it straight out of the bowl But my favorite way to serve it, since I am usually making it for a group of people (It's a great dish to bring to parties!) is to spread it on a platter, drizzle olive oil over the top, and sprinkle it with oregano, and serve with pita wedges and sliced red peppers, carrot and celery sticks. Enjoy!!
*If you prefer a strong, sharp garlic flavor then substitute for 2 cloves fresh garlic
**Canned beans are easier to use, but are very high in sodium, and are more expensive than dried. If you need to control the sodium content , substitute 1/2 lb. dried beans that have been soaked in water overnight, then cooked (covered in water) in a crock-pot on high until tender.
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