I was eighteen the first time I tried hummus. I had literally never heard of it until I saw it on the menu at one of the cafes near my dorm on campus. The fact that I went to school in Hippie-town, USA – a.k.a. Eugene – may have had something to do with the fact that everyone else seemed to know what it was.
I ordered it early on in the year, figuring I’d step outside of my box. I was so confused when they handed over a cup-full of cold hummus with two pita warm pita breads. Really?, I thought, how in the world am I supposed to eat this?
In short – I hated it. My first impression of hummus was a week-old salty paste that would have gone in the trash, were it not for Ben (I told you this man will eat anything). Eventually, though, a friend took me to a legit cafe off-campus and I got to try some incredible hummus. I’ve been hooked ever since. When a friend taught me to make my own hummus during my second year of college, I was in love! Norma [whose parents are from Lebanon and make the most amazing food!] taught me a super simple version of hummus – to be honest it’s all by taste with her – a can of rinsed garbanzos, 1-2 Tbsp tahini, a clove of garlic, and a good squeeze of lemon.
Over the years, I’ve played with the recipe a lot – subbing in roasted garlic for raw, trying more/less tahini, adding hot sauce or roasted peppers, etc. A basic hummus recipe can really take you far. During college, I always had homemade hummus in the fridge. I loved using it as a lower-calorie and lower-fat condiment. Plus, hummus and crackers made a great between-class snack.
Since moving home to Maui, though, the cost of canned goods has deterred me from making my own hummus. It’s actually cheaper for us to buy those big tubs at Costco (that should show you all just how much Ben and I love hummus) than to buy garbanzos and make it ourselves – SAD, I know. I miss making my own hummus (and being able to control the amount of sodium).
When I heard about Caitlin roasting her garbanzos before processing to create her own Spinach Hummus the other day, I thought it was the perfect excuse to make my own again. I’ve never had roasted garbanzo hummus (apparently it comes out thicker rather than creamy). And an extra serving of spinach? COUNT. ME. IN!
I added roasted garlic to the mix and used a lot more spinach (making the hummus a great Oregon Duck GREEN!). We’re really happy with the end result and I will definitely be making this for potlucks in the future!
Green Garlic Hummus
[a.k.a. GO DUCKS Hummus]
- 2 large 1-pound cans of garbanzo beans
- 1 Tbsp olive oil
- 5 cloves garlic
- 3 c packed raw spinach – Caitlin used about half as much, so you’ll want to play with the amount
- 4 – 6 Tbsp tahini
- 6-8 Tbsp water
- salt + pepper to taste
- juice of one full lemon (a few tablespoons)
Preheat oven to 375 degrees.
Peel and crush garlic cloves – you’ll want to leave them in whole cloves, just push down on them with a knife to release the juices.
Rinse chickpeas, then drain and spread out onto a cookie sheet with garlic.
Pour over the olive oil and toss until everything is coated nicely.
Bake for 25 minutes, remove, and let cool completely.
Remove the brown tops of the garlic, then process all ingredients in a food processor, pressing down hummus with a spoon occasionally, until most of the clumps are out (of course, if you like clumpy hummus, you can leave those). You’ll want to add more/less water to create the texture you desire most. Not sure? Try it!
Place in an air-tight container and refrigerate.
Garnish with cilantro and/or lemon [cilantro + hummus = WINNA].
Enjoy! Makes about 4+ cups of hummus.
Happy Tuesday! In case you missed it [I did post it close to midnight Hawai`i time, after all], catch some motivation from yesterday’s Motivational Monday and make today your day!
What’s your favorite snack food? Is your household big on hummus?
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