Roasted Garlic Hummus

Ingredients👇

1 Cup Dried Chick Peas
1/4 Cup Tahini
4-6 Garlic Cloves
1/4 Cup Extra Virgin Olive Oil
Juice of 1/2 Lemon
Italian Seasoning
Kosher Salt
Fresh Ground Black Pepper

Hey everybody, it’s me Chris. I’m back over here in the kitchen. Today I’m going to show you how to make roasted garlic hummus. And I love hummus. I I find myself making it a lot more often. And you know, there’s some great store-bought options as well. Some great brands out there, but when I do have time, I like to make it at home. And lately, I’ve been making it really from scratch using dried chickpeas. And what you can do at home that that you can’t get at the store is use that freshsqueezed lemon juice, that freshly chopped garlic. And you just get a to me anyway, a much better, fresher, more vibrant flavor in your hummus. Let me show you how to make it. So, take a look. Here are my ingredients. And these are the dried chickpeas. This is what they look like when you buy them. I have an Indian supermarket I go to where I get them. They’re very cheap. This big bag was only $5. That’s four pounds. All right. So, I measured out. I got one cup dried chickpeas here. I have a nice big beautiful lemon. I got a small head of garlic. I got tahini. Tahini is just ground sesame seeds. I got my extra virgin olive oil, salt, kosher salt, fresh ground pepper, and I’m using a little bit of Italian seasoning. All right, guys. So, the first thing you got to do, you want to soak these beans. You could soak them overnight, but I found you don’t need to. Really, just a couple hours is good enough. And you’ll see you’re going to plump up. Now, I got four. You want at least four times the amount of water. All right, cuz these are going to expand. So, I got four cups, about four cups of water here. I’m going to add my chickpeas. I’m going to let these soak for about 2 hours. All right, guys. So, look, it hasn’t even been 2 hours. And look, you can see these already have started to puff up a little bit to absorb some of that water. And you know what? Like I said, you could do this right before you go to bed. Just put them in a big bowl, cover them up with water, and let them soak overnight. That works as well. All right, so to cook these, I like to use the Instant Pot. It’s just easier. So, I got my beans here. I just drained off the liquid that they were soaking in. And I want to cover these. I want about an inch of water above them. So, I’m just going to pour that in. And then the only thing I add here, you could add some bay leaf if you like it. I’m just going to add a nice big pinch of kosher salt. If you don’t have one of these, that’s fine. Just put them in a pot and bring it to a boil and cook them until they’re nice and tender. But I like to use this. Again, you just put the lid on. You can see here there’s a setting for beans. All you got to do is push the button and that’s it. Let them cook. All right, guys. So, while the chickpeas finish cooking, let’s get our the rest of our ingredients ready. So, I’m just going to cut my lemon in half and I’m going to set that aside. And then for my garlic, now I want to leave the cloves whole because when you cook garlic cloves whole, they take on a much sweeter taste. And guys, the more you chop garlic, the more bitter or kind of spicy it becomes. So, I’m going to leave these whole. All right, guys. And then once you get your cloves peeled, all I’m going to do here is I just want to cut the stem off. And then I want to just give this a light smash to help break the paper and just peel it off like this. All right. So, I’ll do the rest of these and I’ll show you the next step. All right, guys. Now, to get that roasted garlic flavor, I’m going to take I got a small pan here. I’m going to take about 1/4 cup of olive oil, extra virgin olive oil. I’m going to put my garlic in there. And you know, it depends on how much you like. That’s probably pretty good for me. I’ll put just a little bit of Italian seasoning. I’m going to take this over to the stove. I’m going to cook this on like medium heat till the garlic is nice and brown and toasted. All right. And this is what it looks like, guys. You’ll get that nice roasted garlic flavor without having to turn on the oven. All right. So, my chickpeas are done, guys. So, what I’m going to do, I’m just going to strain these. I want to save that water because I’m going to use it to make the hummus. It’s got great flavor. All right. So, you let everything cool just a little bit. Now, we’re ready to go. So, guys, you do need a food processor for hummus. I mean, it just really does the job, right? Could probably use a mortar and pestle, but I’m just going to put my chickpeas right in. And now, some tahini. And what you what you do is when you get a new jar of this, you just have to mix it up a little bit. And you know, this is another component that really you have to make it to your taste. Some people like a lot, some people just like a little. Um, you can measure it out. I mean, I eyeball it. It’s going to be about a/4 cup for me. All right. Now, my lemon. I definitely won’t need more than half. These are big lemons and there’s hardly any seeds. So, I’m just going to use my hand to catch any that may come out and squeeze this in. Now, my cooking liquid. So, I took some I put it in a cup and I’m just going to pour in about/4 cup or so to start and then I want to see how the texture is, how thick it becomes. And then I’ll add a little more as I need it. But it’s really again it’s up to you. Some people like their hummus a little thinner, some people like it a little thicker. All right. Now, I’ll add my roasted garlic right in there with that olive oil. All right. And now the last thing is I’m going to season this always with kosher salt. So, a nice big pinch and a half. And then fresh cracked black pepper. All right. Now, this is ready to go. So, I’m going to put my top on. I’m going to turn this on. I’m just going to let it run for a minute or so and then we’ll see how it looks. [Music] All right, guys. So, let’s stop it and let’s take a look and see how it looks. I’m going to scrape it down a little bit with my spatula. I can see my texture and the thickness looks just about right. And then I’m going to take this. I’m going to give it a little taste for seasoning. And if I want, maybe I’ll add just a pinch more salt and pepper. All right. So, after I scrape it down, I’m just going to let it run for about another 30 seconds and it should be good. All right, guys. So, once you get this to the texture you want, I I just transferred it to a glass bowl. This one has a lid so I can put it in the fridge. And I want to just show you how nice and creamy this texture is. All right. And what I recommend is when you’re adding that liquid, just a little at a time, guys, because if it’s too thick, you could always add more. But if it’s too thin, it becomes watery. You can’t take the water out. So, I’m going to let this finish cooling, and then I’ll show you how I like to serve it. All right, guys. So, let me show you how I like to plate this. Now, I got the I got a regular dinner plate here. I’m just going to put a nice amount right in the middle. And then what I want to do is just spread this out. Now, here’s where you can really be creative with the flavors. You could take any kind of seasoning you like. Sometimes paprika. Uh sometimes I do Cajun seasoning, your favorite seasoning blend. For this one, I’m just going to do a little bit of the Italian seasoning on top. And then to finish it, I got some good extra virgin olive oil. I’m just going to drizzle it right over like this. And this is it. is ready to go. All right. And to serve this, guys, look, I got some baby carrots, some cucumbers I cut up, some nice uh cherry tomatoes, and some toasted pa. But you could have also, you know, some chicken tenders or some chicken fingers. Works great. And this is ready to try. All right, guys. Let’s give this a try. I’m going to go in. I’m just going to try a carrot first. And look, you see, I got all that hummus seasoned. So you can just go right through. You pick up everything. A little bit of the seasoning, some of the extra virgin olive oil. Wow, that came out so good. And what you get is that nice fresh taste, like I said, cuz I have that fresh squeezed lemon juice in there. And then just a really intense, sweet, delicious flavor of that roasted garlic. It’s absolutely incredible, guys. You got to try this roasted garlic hummus. I’m telling you, you’re going to absolutely love it. Hey, thanks for watching this video, guys. Don’t forget, like, share, subscribe, hit the notification button so you don’t miss out on future videos. Thanks everybody. I’ll see you on the next