Roasted Garlic Hummus. Fall is so close. SOOOOOOO close. It’s the only thing I can think about right now as I sit here praying for cooler weather. As a Seattle native, this business of weeks and weeks of over 97 degree weather has me somehow feeling depressed and super housebound. Any time I hear a droplet of rain hit the chimney, I feel the level of excitement that I felt as a child on Christmas morning when I fully expected a puppy or a horse to be sitting under the tree just waiting for me to name it. Hey, I knew my parents weren’t going to get me either of those, but Santa Claus works miracles, so it was always a possibility.
As a redhead, the Charlotte heat and lack of clouds is almost life-threatening. No amount of sunblock can protect me from burning to a crisp, and the layers upon layers of clothing I must wear to protect my paper-white skin from the sun gives me a good idea of what a baked potato must feel like, all swaddled in tin-foil in the middle of the oven. I even had a man pull up to me in his truck and chastise me for dressing as though it’s cold out. I simply replied, “you know nothing, Jon Snow,” to which he responded with, “it’s not snowing,” and I knew then that there was no point in even considering the dude’s opinion of my outfit.
The concern over my long sleeves strikes me as especially odd, as though that could seriously be the one thing worth commenting on as being weird in the state of North Carolina. When, just this past Saturday, I made a trip north to Black Mountain with my friend Jennifer and on our way back we stopped for gas, then as we went to re-enter the freeway, she pointed out a woman sitting atop a live bull standing by the freeway while she waved to traffic. In complete disbelief of what we had seen, we bypassed the freeway entrance and circled back for another look. We pulled into the Hyundai dealership where she had been sitting, and sure enough, there she was, riding the bull as though he were a horse, down the parking lot. I got out and asked if I could take a photo, when a man with a thick southern accent intervened with “we charge money to take photos, but you can sit on him for free!”
I passed on the opportunity and we got back on the freeway, but as we drove away I was overwhelmed by regret. Why did I not take my once in a lifetime chance to sit on that bull? And then Jennifer, being the understanding friend that she is, encouraged me to just turn around if I was going to spend the week dwelling on my missed opportunity… and so I went back…
Notice I’m wearing a long-sleeved hoodie and long leggings and it was about 98 degrees out there…
Anyway, the bull was a Brahma bull named Hot Rod and he was very sweet. The man who owned him was so proud of him, he was beaming with excitement when he was telling me about Hot Rod’s life and accommodations and how well loved he is. His enthusiasm for this bull reminded me of myself when I talk about my sweet little Cupcake. And as much as this experience was fun, and it was nice to meet a person who loved his bovine friend so much, you have to admit it’s pretty strange to pull off the freeway to find a bull in a saddle at a car dealership, just waiting to be sat on.
I do realize that none of this has anything to do with hummus, so now we can move on with this wonderfully smooth recipe. Everyone needs a good home made hummus recipe in their lives. I happen to be an enormous fan of roasted garlic, so naturally my favorite version of hummus is chock full of warm, rich, nutty, sweet, roasted garlic-y goodness.
Of course you can use it as a dip with veggies, pita chips, crackers, etc. , but my favorite use of the stuff is a condiment on wraps, veggie burgers, and sandwiches. This particular version is smooth, and perhaps even a bit fluffy, due to the amazing blending power of my Cuisinart food processor. And of course you can always go get the store-bought stuff, but why spend the extra money when you could save the money, customize this recipe to your taste and it literally takes under 5 minutes to make?
Roasted Garlic Hummus
- 2 – 15oz. Cans Chickpeas
- 1/4 Cup Tahini
- 1/2 Cup Extra Virgin Olive Oil
- 1/4 Cup Lemon Juice
- 3/4 tsp. Sea Salt
- 1/4 tsp. Cayenne Pepper
- 1 1/4 tsp. Ground Cumin
- 1/4 tsp. Onion Powder
- 15 Cloves Roasted Garlic
In your food processor, blend together chickpeas, tahini, salt, spices, and roasted garlic on medium setting until smooth. With food processor running, pour olive oil and lemon juice slowly through the feed tube and continue to blend until smooth.
- 2 - 15oz. Cans Chickpeas
- ¼ Cup Tahini
- ½ Cup Extra Virgin Olive Oil
- ¼ Cup Lemon Juice
- ¾ tsp. Sea Salt
- ¼ tsp. Cayenne Pepper
- 1¼ tsp. Ground Cumin
- ¼ tsp. Onion Powder
- 15 Cloves Roasted Garlic
- In your food processor, blend together chickpeas, tahini, salt, spices, and roasted garlic on medium setting until smooth. With food processor running, pour olive oil and lemon juice slowly through the feed tube and continue to blend until smooth.