Citrus & Roasted Garlic Hummus

Last week, we got some Middle Eastern takeout for dinner. Along with the falafel and spanakopita, we got an order of hummus. It was probably the most disappointing hummus I’d ever had because I’d just run out of my own, homemade hummus a few days earlier. Commercial hummus just can’t stand up to homemade.

citrus_hummus

Citrus and Roasted Garlic Hummus with Dill Pickle Lay’s Potato Chips. Don’t knock it until you try it.

If you’ve never made hummus before, let me tell you: it’s easy. But only if you have a food processor. Technically, you can make it in a good blender, but I nearly burned out the motor in my Osterizer because tahini (a paste made from ground sesame seeds) is thick. And I like my hummus to be thick, too. I don’t just use it as a dip; it’s also a great base for a sandwich since it’s loaded with protein.

But I definitely dip it. And as the pictures indicate, I have a favorite companion for it that’s not the standard pita triangles. Those are Dill Pickle Lay’s Potato Chips. I love, love, love Dill Pickle Lay’s. Much the way I love dipping french fries in dill pickle juice (which I did a lot when I was pregnant). And these chips taste fantastic with the citrus zing of this extra-lemony hummus. But not to worry; this hummus is still great for eating with baby carrots, cucumber slices and other vegetables as well as pita bread and crackers. The extra lemon gives it pep and tartness, but no weird sweetness.

Note: this recipe makes a lot of hummus. I had enough to take to a party and have a lot leftover for a week’s worth of sandwiches. Also, the additional lemon in it helped it stay good in the refrigerator for a lot longer than most hummus (even from the store). Two weeks after I made it, it was still just as delicious as the first day. Make the who batch and freeze part of it or just split the recipe in half. But only if you’ve got a decent-sized food processor.

Citrus & Roasted Garlic Hummus
yield: about 4 cups

2 cans (15 ounces each) chickpeas/garbanzo beans, drained (reserve liquid from one can)
1 head of garlic, roasted (see this post for instructions on roasting garlic)
the juice and zest of 1 large lemon/2 small lemons
4 tablespoons tahini
pinch or two of cumin
salt to taste

Pour the drained chickpeas into the bowl of your food processor. Squeeze out all the cloves of garlic into the bowl and add the lemon juice and zest, tahini and cumin. Pulse until smooth. Add 2 to 4 tablespoons of chickpea liquid to thin (as desired). Add salt in ½ teaspoon increments, pulse and add more as necessary.

 

This entry was posted in Recipes, Snacks. Bookmark the permalink.

14 Responses to Citrus & Roasted Garlic Hummus

  1. God, I love hummus! I know it’s bad to say, but I actually prefer the storebought Sabra brand over my own homemade stuff. But only Sabra. Other brands don’t come close to homemade.

    • Lacey says:

      I so agree. Also, Trader Joe’s chipotle is decent and Cedar Lane’s Lemon variety. But that’s it. the rest are SO meh.

    • Lesley says:

      Sabra is definitely the best among the grocery brands. Heck, it’s actually better than the stuff I got at the falafel place! But I like this one better. :)

  2. Jason M. Phelan says:

    Yummus.

  3. You know I love a good homemade hummus. And I’m intrigued by these dill pickle chips – i love dill pickles … and i love chips … so it seems like a potential match made in heaven.

    • Lesley says:

      I *highly* recommend these chips. There’s been a lot of buzz about Sriracha, Chicken and Waffles and other new flavors of Lay’s, but Dill Pickle is the best! They’re addictive!

  4. OH WOW. I must get my hands on those chips! I’m a salt + vinegar fiend and a huge pickle fan, so Imma’ have to try those. I’ve got a bag of dried chickpeas, too, that I was hoping to use for some homemade spinach hummus, but the spinach went to rot. So citrus + roasted garlic it is! Think I could make it w/o the tahini? Hm… We shall see! Fantastic photo, too!

  5. Vegan Woman says:

    So true that commercial hummus cannot stack up to homemade hummus!

  6. Kira says:

    I nearly did the same thing to my blender once. “Oh, you can make it in a blender or a food processor!” LIES, I tell you, LIES.

  7. Ttrockwood says:

    What a delicious flavor for hummus!! I make my own often in my blender and either use sesame seeds that i blitz into powder in a coffee grinder (i just use for spices and such) or i have used sesame oil too. Once i made a version with a drippy almond butter that was awesome!
    Hummus is a food group for me :)

  8. Absolutely hate it when something as simple as hummus can be a tragic “take-out” experience. And your recipe definitely puts the rest to shame :)

  9. Natalie says:

    Great hummus recipe, roasted garlic adds the best flavour!

  10. This reminds me, I need to convince my husband that he likes hummus. Perhaps this recipe will do the trick! Love it!