Whenever I think of hummus, my thoughts go back to a restaurant on the island of Koh Phangan in Thailand. That is where my husband and I spent NYE 2007 partying the night away (this was pre-kids and marriage) and it’s where I had the best hummus of my entire life (at least that is what I remember). This is my attempt to recreate that creamy hummus.
I often make hummus as a quick healthy dinner option by pairing it with rotisserie chicken from my local butcher, fresh tomatoes and pita or naan bread. That means I never pre-plan this meal and so I always use canned chickpeas.
The recipe is inspired by a recipe from America’s Test Kitchen. The original recipe uses fresh garlic however I prefer the more mild and sweet flavour of roasted garlic. You can find a recipe for roasted garlic on the blog here. Also, I make the hummus fresh each time and avoid refrigerating it to keep it as creamy as possible!
- 1 19-ounce can of chickpeas, drained
- 6 cloves roasted garlic (see blog for recipe)
- ¼ cup tahini
- ½ cup olive oil
- ½ cup water
- Juice of one lemon
- Salt and pepper
- Add all the ingredients except for ½ of the lemon juice into a blender and blend till well combined and smooth. Taste the hummus and adjust the amount of lemon juice and salt and pepper.
- Transfer to a bowl and serve with pita bread or naan.
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