Remember a few weeks back when I emptied out my fridge? I neglected to mention that my neighbors also donated canned goods when they moved. In addition to all the pickles, jams and jellies I received, I got 4 cans of chick peas, 3 containers of chicken broth, black bean soup, tuna, olive oil, 3 containers of Kosher salt, and other assorted items. I was okay with all of this stuff because I cook with most of it on a regular basis. Well, sort of.
"You make homemade hummus, right?" Joanne asked as she handed me bags of food. "Of course I do. We love hummus!" I smiled back as I accepted her unwanted items. Her kitchen was all packed up. This is what was left.
The truth is, I've never made hummus. We do eat it. But when we want it I just buy it at Whole Foods or Trader Joe's. I made it once and used raw garlic and it haunted us for days.
Since I was incapable of saying "No, thank you." I now had 4 cans of chick peas staring at me in the pantry. Every time I opened the door they whispered Hummmmmmus.
Really, they did.
I had to do something about it.
The same thing happened with the little container of gum Elli bought and put in the pantry, which was then forgotten. Every time I opened the door that stupid container of gum jumped off the shelf and onto the floor spilling everywhere. It was crying to be chewed. So yesterday I shoved it in my purse. That will take care of that little problem.
Sorry about that.
Back to Hummus.
I found a recipe that sounded pretty good - it was low in calories and fat too. So I set off to Whole Foods to buy Tahini Paste which was the only thing I was missing.
I discovered an amazing thing when I was at Whole Foods. In their Olive bar they have roasted garlic and roasted tomatoes. Score! This will taste amazing in the hummus. And I don't have to do anything. happy dance! Of course if you don't have a Whole Foods nearby you can roast your own.
Here you go. It's super tasty. Pretty healthy, and really, really easy.
Hummus with Roasted Garlic and Tomatoes
5 large garlic cloves roasted*
1/3 cup roasted tomatoes*
1 tablespoon extra-virgin olive oil
One 19-ounce can chickpeas, drained
1/4 cup freshly squeezed lemon juice (or, juice of 1 lemon)
3 tablespoons sesame tahini**
3 tablespoons water
1 teaspoon coarse salt
1/4 teaspoon cayenne pepper
Assorted crudites and crackers, for serving
In a food processor add the chickpeas and process until finely chopped. Add the roasted garlic, roasted tomatoes, lemon juice, sesame tahini, water, salt, cayenne pepper, and olive oil. Process until the texture is light and fluffy but not entirely smooth, about 2 minutes. Serve with assorted crudites, if desired.
*Pick up roasted garlic and roasted tomatoes at Whole Foods in the Olive Bar.
You can roast your own garlic. Just preheat the oven to 400 degrees. Place garlic cloves on a small piece of foil, and lightly drizzle with 1 teaspoon olive oil. Seal foil to form a pouch, and roast garlic in oven until soft, about 20 minutes. Remove the garlic from the oven, and allow garlic to cool slightly; peel and transfer to the bowl of a food processor.
For tomatoes, place 4 Roma tomatoes on a cookie sheet drizzled in olive oil. Roast in 400 degree oven 20 minutes. Cool slightly. Add to food processor.
**What is Tahini?**
Well, it's ground sesame seeds. It has the consistency of peanut butter and has a nutty flavor. You'll find it in the peanut butter aisle. I have a whole container of it now. So I'm pretty sure I'll be making hummus to take to a holiday party.