make your own: hummus

roasted garlic hummus

 jump to the recipe

roasted garlic hummus recipe

As I was putting together an assortment of snacks for an evening’s gathering, I got to thinking about the first time I made my own hummus.

It was a cold winter’s day in Montreal. I had recently moved in with my new roommate, a fun and hilarious Québécoise who made me my first dirty martini and always made sure I had a mug of coffee to wake up to. (She was pretty fantastic.) When I was moving my things in, she remarked on the absence of anything kitchen-bound. I was slightly defensive and showed her that I did in fact have a kitchen tool to merge with her utensils: an orange peeler.

Oh yes, a red plastic orange peeler by Tupperware. It was literally the only kitchen item I owned. I had won it at a Tupperware party in NB and dragged it along with me from place to place. (Remember Tupperware parties?) It had come to serve as a tiny plastic symbol of my lack of interest in acquiring kitchen skills. (Sure, I knew how to make cookies, but doesn’t everyone?)

And so it was with great trepidation that I embarked upon making my own hummus. It seemed easy enough; canned chick peas, olive oil, lemon and garlic. There was mention of tahini paste but it scared me so I ignored it. I was whipping this concoction up for a going-away party being hosted by our downstairs neighbors. A classic, easy dip and only a few stairs to travel. What could be easier?

hummus dip with sumac recipe

The first sign of trouble came when I asked my boyfriend’s roommate to lend me his stand mixer. (He was quite a whiz in the kitchen.) “You making a cake?” he asked me. “Uh, no…” Was this gigantic stand mixer with a whisk attachment not the right thing to be using? (Note: It wasn’t.) Nonetheless, I forged ahead, being the stubborn by-gosh-I-WILL-make-this-work! kind of gal that I am. I wrestled it back to my apartment and carefully added my 4 ingredients to the mixer. I remember the recipe called for one tablespoon of olive oil. Well I’m sorry but one tablespoon of olive oil does not two cans of chickpeas blend. That whisk just whipped around and around and the chickpeas refused to be a part of what was going on, clinging for their life to the sides of the bowl. Each time I would push them into the center and start spinning again, off those chickpeas would go to their safe place, away from any involvement with the strange and delicate spinning whisk. The only thing I could think to do was add more oil. 250ml of olive oil later, I had achieved a lumpy, greenish spread that tasted only of olive oil. I was already late for the party and I had managed to make more of a mess in the kitchen than if I had made a cake. There was nothing left to be done than to grab a potato masher and go full-out psycho on those chickpeas. The lumps remained. Feeling defeated, (and somewhat admiring of those tough chickpeas) I knew it was time. I had to clean myself up and walk down those stairs with my oil-mashed chickpea dish. And a bag of pita bread.

pita bread and hummus dip

Now, the thing about those outdoor stairs was, they were quite steep and didn’t have any kind of grips on them. It was a freezing winter night, I could hear the muffled sounds of people inside the apartment, chatting and laughing. It was dark. I got to thinking about the opportunity at hand. I could easily have slipped, and lost hold of the bowl of dip, which then went flying into the neighbor’s yard. Yes! Yes, that’s it, I fell down the stairs and now the dip is gone! ‘Yes, I’m OK. I’m just sorry you guys didn’t get to try that amazing dip!’

In the end though, I couldn’t go through with that desperate idea. The only thing worse than showing up late is showing up late and empty-handed. (And a liar.) So I safely descended the stairs and joined the party.

There was only one comment made about my dip that night. A friend scooped some of it up while I happened to be loading my own plate with veggies and a far superior dip someone else had made. She must have seen my apprehensive expression because she asked me, “Did you make this?” Guilty. “Uh huh.” She chose her words. “You can really taste the olive oil!” I made the decision then and there to stand by this lumpy mash. “Yeah, I love olive oil.”

My ‘dip’ was mostly untouched. I suppose in the end it might as well have been thrown over the stairs and I would have had some pita bread to contribute. But that wouldn’t have been fair. Those chickpeas had been through enough.

roasted garlic hummus with sumac recipe

 
roasted garlic hummus recipe

1 head garlic, tips sliced off to expose the cloves
1 tbs olive oil
1 425g (15oz) can chickpeas (garbanzo beans)
1 tbs sesame oil
2 tbs olive oil
2 tbs lemon juice
1/2 tsp cumin
salt, to taste
drizzle of olive oil, to garnish
sumac, to garnish

6 years later, I’ve made a few adjustments. I love roasted garlic, for one. So here’s how we do that:

Simply lop off the top in one clean slice and pour the olive oil on top.

roasted garlic

roasted garlic

Roast at 210°C (410 °F) for 45 minutes or until it looks like this:

roasted garlic recipe

Isn’t it beautiful? So mash it up with a fork and place in a food processor to await the glorious chickpeas.

Another adjustment I made from my first go is to heat up the chickpeas. I find this makes them easier to blend and besides, I love warm hummus! Simply crack open the can of chickpeas, dump everything into a small pot and bring to a boil. Drain and add to the food processor along with the roasted garlic. Add to that the sesame oil, olive oil, lemon juice, cumin, and salt and blend until smooth.

smooth roasted garlic sumac hummus recipe

Place in a bowl and top with extra oil and sumac. Serve with warm pita bread or veggies.

easy hummus recipe

hummus dip recipe

Oh, and remember that orange peeler? I brought it with me to Ecuador. It was only right.

Tupperware orange peeler

posted in condiments, make your own, meatless wonders, party time, sideshows, the opening act .

41 Responses to make your own: hummus

  1. I adore hummus, but I’ve been so afraid to attempt to make it at home. Why? I don’t know…because I can’t even get good hummus around here.

    I’ll be back in a few days to let you know how my venture goes. I will become a hummus making fool!!!!

  2. I have never made any hummus either, but your recipe does look like a good one. Glad you were able to serve it and not drop it down the stairs!
    Sometimes people just are not the type to comment very much on the food I bring to some events. It does not worry me, because I know I am my biggest critic and if I am happy with the dish that is all that matters! Have a great day!

  3. I loved this post-it was so entertaining and I felt for you with the mixer doing the hummus and the way you described the chick peas clinging to life at the edge of the bowl was so adorably hilarious! 😀

  4. I was going to ask if you still had the orange peeler. :)

    Great story – and look how far you’ve come! LOL!

  5. Who doesn’t adore a good hummus! Yours looks dang delicious and irresistible.
    Fun 1st dip story…;-)

  6. Jenn says:

    I love hummus and have been stalking recipes for ones I like for awhile now. So glad I stopped in to have a peek : D I am a huge fan of roasted garlic! Huge!! Yours looks divine and I am so excited now, I can hardly wait to go to the store to pick up all of the yummies I’ll need : D Thanks!

  7. Crystal & Shane says:

    Love your writing! Can’t wait to try this recipe; Shane remarked (before I read this) on how much bad hummus we’ve eaten over the years. This one sounds yummy.

  8. I have that same orange peeler from a Tupperware party I went to years ago! Not that I have ever once used it, but it seems like the thing to keep. So glad that you tried the hummus again, because this looks outstanding!

  9. Emma says:

    Ack, I have a similar first-time-making-hummus story, except I was alone at the time and didn’t have to show anyone what I did. I didn’t have tahini either, and thought I could make up for it by finely grinding sesame seeds into a paste in my food processor. Not white sesame seeds, though… black ones.

    The end result was grainy, and due to the black seeds, grey. I haven’t tried again since, but not because it didn’t taste good. I should give it another go.

  10. LOVE this story! You are so funny, and wow, look how far you have come! Roasted garlic hummus, ohhhhh that is delightful!! I love hummus. You’ve totally redeemed yourself with this recipe. :-)

  11. kale says:

    Jen – I’m so happy! Tell me how it goes. It’s one of those things that (NOW I can say!) is so easy to make at home.

    Tina – That’s a good attitude. At that time though, I was NOT happy with my dish! haha

    Lorraine – hehe, it was quite a dramatic time both for me and for the chickpeas. 😉

    Laura – Oh yes it’ll come with me everywhere I go. My first “kitchen tool”! haha

    Angie – Thanks! I always want to be honest about the blunders. Makes the successes more meaningful. :)

    Jenn – I can’t wait for you to try it! Isn’t roasted garlic the best? I love it in mashed potatoes too. I think people who ‘hate’ garlic should try it, because it’s such a smoother taste. (Although I am not in that category. Garlic? Yes please!)

    Crystal & Shane – Thanks for the comment! It’s quite possible one of the bad hummus experiences you had was at that going-away party. (Sorry about that.) This one I can vouch for, though! ~ Miss you guys!

    Jen at The Three Little Piglets – It is kind of a random item! Can’t say that I use it every day, but it’s light and tiny and easy to store, so it stays. :)

    Emma – OK, I love that you went ahead with black seeds. I thought my green hummus was bad… thanks for the solidarity. 😉

    Maggie – Thank you so much! It was a long crawl back from that disaster. 😉

  12. ohmygoodness….your story made me crack up! Thank gosh you got over your hummus trauma, so I can enjoy the garlic hummus! yum yum…

  13. I adore roasted garlic and it’s great in hummus. I like that you added sesame oil to yours, definitely trying that next time!

  14. Love the roasted garlic. I’ve never had a dirty martini. Sounds like I need to have one with a plate of your hummus and veggies. Wonderful!

  15. Nicole, RD says:

    I had hummus for lunch today…but it did not look this good! That roasted garlic…oh my goodness! What is better than that!?

  16. Isn’t hummus the best!

    One of my favourites!

  17. I’ve always wanted to make my own hummus. I think I’ll start with this recipe. It looks fantastic, and I love roasted garlic. By the way, I love the orange peeler made by tupperware; it is one of the best kitchen tools I have in my kitchen.

  18. kale says:

    Alex – haha thanks! It was rather traumatic!

    Cookie and Kate – Sesame oil is so yummy, it makes it’s way into a lot of food I eat. The added nuttiness is so good!

    Kristi Rimkus – Girl, you have got to shake yourself a dirty martini! Or stir… it’s a judgment call. 😉

    Nicole – Seriously! Roasted garlic is the bomb. Oh yes, I am saying “the bomb”!

    Lori – It makes such a perfect snack and it’s a great party food go-to!

    Jennie – Love that you have it too!

  19. Christine says:

    I just made a big batch of hummus last night. I’ll have to try roasting my garlic, it sounds so good. I love the mixer story, you get a gold star for thinking creatively.

  20. What a fabulous looking hummus! I love to make my own – the flavor is so intense and better than anything storebought. Lovely recipe! Thanks for sharing and stopping by my blog, as well.

  21. i love roasted garlic and i love hummus (memories from my favourite trip to Israel) – so together…unbeatable! yummy!

  22. Ha! I love that you stood by your first dip, lumps and all. I like the idea of a warm hummus, will have to try it like that.

  23. Katia says:

    I like hummus and made it hundreds of times… but I’ve never added roasted garlic (don’t know why!) but I like the idea! That sounds very tasty and delicious!

    The orange peeler picture could not be missed for sure! : )

  24. I love making my own hummus! It tastes so much better than store-bought and is so easy. Love the roasted garlic in your recipe!

  25. Kristina says:

    I LOVE hummus! I always have a container of it in the fridge, I’ve never roasted my garlic though, I need to try that next time. It sounds delicious, and its such an easy extra step! Same with the sesame oil, can’t wait to try out your recipe!!

  26. kale says:

    Georgia – I agree, it really is so much better homemade!

    Jen L – Ooh, I wish I could say I ate hummus in Israel!

    Sylvie – I love hummus warm. Even with the leftovers, I’ll heat it up on the stove. It’s just so comforting!

    Katia – It does make such a great snack, eh? The roasted garlic gives the flavor a smoother, softer finish, if that makes sense.

    the wicked noodle – Thanks! It’s one of my favs to throw together for guests.

    Kristina – You’re right, it is a super easy step! I’m excited for you to try it!

  27. Simply Life says:

    I love making my own hummus but haven’t done it in far too long- thanks for the reminder! this looks perfect!

  28. This roasted garlic hummus sounds and looks incredible! Such wonderful flavors. Great recipe! Thanks for sharing and have a lovely weekend.

  29. Hummus has been on my bucket list for quite some time but I never got around to it for some reason. But I am determined to make it this weekend. Thanks for the inspiration!

  30. Asmita says:

    We love hummus at home and I don’t know why I haven’t made it home. Your post has certainly inspired me to.
    The hummus looks fantastic. I love when garlic is roasted , it gets a sweet flavor and enhances any dish.

  31. Jamie says:

    I love the story and chuckled my way through it, all the while wondering if we all, each of us don’t have a similar story lurking somewhere in our culinary past. You are a great storyteller! Your hummus ain’t bad either – roasting the garlic is just genius and I can only imagine the great flavor it adds. Now I need to make me some hummus.

  32. Eftychia says:

    In Cyprus we cook this dish a lot! I love hummus as a deep or as a starter dish!

  33. kale says:

    Simply Life – I get on kicks every once in awhile where a dish is on my mind constantly, and then spurts where I don’t even think about it. I’m happy this came back to my mind!

    FreeSpiritEater – It’s my pleasure and thanks for the kind words!

    Chung-Ah – Oh, the bucket list. I hear ya! So many things yet to cross off mine… happy you felt inspired!

    Asmita – Agreed. Sometimes I find myself roasting off some garlic before I even have a plan for it. It’s just so fun to pop it out and mash it up! And the flavor. Oh, the flavor…

    Jamie – Thank you! And it’s very possible we all do. (I just wish I had only that one…)

    Eftychia – You’re right, it does make a good starter, too!

  34. What a simply delicious hummus recipe – falafels, pita bread and salad, here I come 😀

    Cheers
    Choc Chip Uru

  35. LinsFood says:

    I so love homemade hummus! Your garlic pictures are fantastic!

  36. Kathryn says:

    This is a seriously beautiful hummus! I’m looking for a variety of appetizer recipes to make for my son’s graduation celebration next month. This looks great and will work for our gluten free, dairy free, and vegan friends, too.

  37. gloria says:

    yess. I love hummus! you have an awesome cooking blog!!

    http://www.thegloriarecord.blogspot.com

  38. Jessie says:

    I remember trying this SCRUMPTIDILLIUMPCIOUS (spelling?) hummus, as prepared by Kale and I am dying to attempt it myself! I don’t know if my version will do the memory of the “orginal” justice…

  39. haha! I used to live in an outdoor walkup in Montreal! Those stairs get slippery in winter :)

    I’m partial to tahini in my hummus, why does it scare you? I’ll have to try your version one day though!

    • kale says:

      it doesn’t scare me now, haha. it scared me then! because i hadn’t a clue what it was and it sounded so exotic to my country bumpkin self. 😉

  40. I never made hummus without tahini, I must try this version with sesame oil, which I love! My mom once stuffed a bird with apples and bread because she decided that she would leave out the sausage in a recipe titled sausage apple stuffing…

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