It’s no secret that I consider hummus to be one of the major food groups. I make it weekly.
What’s not to love about it? High in protein. Excellent on chips or veggies. Easy to make. It’s like the perfect food. I could live in it. Oh wait, I already do.
I was talking to Mir the other day and she mentioned that she wanted to make some hummus too, but she didn’t have tahini. Where in the grocery store was the tahini hiding? I guessed the ethnic foods section, but really couldn’t recall where it was located.
Then yesterday afternoon I was in a grocery store I rarely go to, because it is small and over priced and everything seems slightly dusty, and there was tahini, mixed right in with the peanut butter and jellies. Because Lord knows that it is a sandwich spread of choice for children. “Nah, I don’t want a Fluff sandwich today, Mom. Make me a tahini one. And toss on something green and sprouty too while you are at it.”
Of course I had to grab my phone and call her where I found it, even if my random small grocery store 1000 miles away from her. That’s what friends are for, right? Celine Dion would agree.
Turns out that at her grocery store the tahini was located with the natural foods. As opposed to the unnatural ones, I am guessing.
Unless you want to examine every aisle in your store, you might just want to do that crazy thing and ask someone who works there where it is located.
You will need:
15oz can of chickpeas
1/4 cup tahini
1 fresh squeezed lemon juice
1/3 cup water
3T extra virgin olive oil
3 garlic cloves ROASTED
What? Roasted? But Chris, what does that mean? And why do I want to do that?
Roasting the garlic brings out a much more mellow flavor. It is so good that you will want to suck the roasted garlic right out of its skin. Eating garlic is supposed to be good for your immune system and prevent illness. Probably because no one will want to come close enough to you for you to catch their germs. But that’s okay with me.
Also, garlic wards off vampires.
You will want to take your head of garlic and break it in half or so, depending on how much you want to roast. I had a head of garlic that I have been whittling away.
Chop the end off of it.
Put it on some tinfoil that is large enough to wrap around the head. Pour a little olive oil on top.
Wrap it up and place it inside a muffin tin to keep it upright.
Aww, doesn’t it look so lonely.
Roast it in the oven for 30 minutes at 325.
Take it out and let cool before you try to pull it out.
Let’s get started with the other ingredients.
Tahini will need to be stirred since the oil in it will rise to the top and the bottom will be thick. Stir it well.
This about how much sea salt I used. The kids all wanted to taste it while I was photographing my hand. They thought it was sugar. I let them taste it. I know. I am mean.
Rinse and drain your can of chickpeas and dump it into your food processor. Squeeze the lemon in, take care to watch if any seeds fall in.
Add the rest of the ingredients and whirrrrrr. Don’t forget to add the cloves of garlic. If it seems slightly too thick add water a tablespoon at a time.
My 7 yr old, a budding food blogger, photographing the hummus.
You can put it inside of a pepper for a nice decorative touch. Or just eat it right out of the food processor cup. Not that I would ever do that.
Serve with fresh veggies, crackers or chips. Send it off in the lunchbox. Or keep it all at home for yourself.