Roasted Hummus
"Here I've taken a recipe for roasted chickpeas, cooled the mixture, added tahini, etc. and finally pureed the mixture. Very important to reserve all the cooking liquid. I think I got the roasted chickpea recipe from the Sugar Solution book...??"
photo by *Parsley*
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
2 cups
ingredients
- 2 cups freshly cooked chickpeas (**RESERVE** liquid)
- 3 garlic cloves, unpeeled
- 2 teaspoons extra virgin olive oil
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground coriander
- 1⁄4 teaspoon cayenne
- 1⁄4 teaspoon black pepper
- 2 1⁄2 tablespoons tahini
- salt, to taste
- 1 lemon, juice of, to taste
-
Garnish
- fresh parsley
directions
- Preheat oven to 400°F.
- In a bowl toss the chickpeas, garlic, oil and spices.
- Place the mixture in a single layer on a baking sheet. Bake 25 minutes or until beans are slightly "crisp" and golden. Stir the beans occasionally while baking so that they roast evenly. (If the garlic looks as if it may be roasting too quickly, remove and continue baking the chickpeas).
- Once roasted, set beans aside to cool.
- In a blender combine the chickpeas, peeled roasted garlic, tahini, salt and lemon juice. Add about 1/3 cup of the reserved chickpea liquid. Blend until smooth, adding more cooking liquid if necessary to aid in blending. Stop machine and scrap down the sides with a spatula. Blend again until smooth, adding liquid as needed.
- Adjust seasoning. Transfer to serving bowl, cover tightly and refrigerate.
- When ready to serve, garnish with fresh parsley sprig. Serve the hummus with pita chips, French bread, cut up vegetables, etc.
- Hummus is best prepared at least 1 hour in advance, but ideally 3 hours is better.
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Reviews
-
Amazing what roasting the chickpeas, garlic and spices does for the flavor! I doubled the garlic. Next time I will also roast extra chickpeas because I kept popping them in my mouth as I was waiting for them to cool....yummy snack ;) ! Thanx for a great new hummus recipe. I'll be making this again. -
Nice change to roast the chickpeas, I also used canned chickpeas to save time. I didn't use the coriander(didn't have any) and added about 1/4 tsp. more cumin. Let set overnight and it was yummy! Thank you! -
This is a 27* recipe! I wanted this for lunch and I wanted it NOW so I used 2 cans of chickpeas rather than freshly cooked and it was awesome. I didn't and won't change the seasonings, tahini or other ingredient amounts at all. I used minced garlic (didn't read the recipe carefully) and had no trouble with burning even with 25 minutes of roasting. This was not as smooth as other hummous I've made and I adored it that way. I'm definitely going to use these roasted chickpeas as a snack. I'm addicted.
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Wonderful when roasted!! I started boiling before I found this recipe and the juice came in handy. I found I had to add some juice halfway thru roasting to soften the beans(I roasted almost an hour). I used paprika in lieu of cayenne because my sweetheart doesnt like too hot. I used Sesame oil instead of olive oil and tahini & I roasted sesame seeds with it. ALSO, I added a mix of fresh organic greens that I grow on my farm. Best ever hummous. Roasting is the way. Thanks.M's Organic Farm -
This was so good! The spice leave a warm tingly feeling in your throat after you ave swallowed and finding a crunchy chickpea every so often was a delight! I made this in two batches the first as per cookgirls recommendation and to the second I added some yoghurt instead of the pea juice, this really lifted the flavours and made it creamy and light. My freezer is now full of yummy hummus, thanks CG!
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Tweaks
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Wonderful when roasted!! I started boiling before I found this recipe and the juice came in handy. I found I had to add some juice halfway thru roasting to soften the beans(I roasted almost an hour). I used paprika in lieu of cayenne because my sweetheart doesnt like too hot. I used Sesame oil instead of olive oil and tahini & I roasted sesame seeds with it. ALSO, I added a mix of fresh organic greens that I grow on my farm. Best ever hummous. Roasting is the way. Thanks.M's Organic Farm
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This was so good! The spice leave a warm tingly feeling in your throat after you ave swallowed and finding a crunchy chickpea every so often was a delight! I made this in two batches the first as per cookgirls recommendation and to the second I added some yoghurt instead of the pea juice, this really lifted the flavours and made it creamy and light. My freezer is now full of yummy hummus, thanks CG!
RECIPE SUBMITTED BY
COOKGIRl
United States
