Yesterday, the hubby and I went to a local garlic festival which left me craving delicious, healthy garlic dishes. While we were there we purchased three different types of garlic. German, Vietnamese, and Purple Czech. This afternoon when I was in the mood for a snack I decided to put some of our new purchases to good use.
First quarter one small onion and peel two heads of garlic. Yes, two heads. I used Purple Czech which has a mild flavor. Depending on the type of garlic you have on hand, this amount may need to be adjusted.
The garlic and onion go into the food processor. If you do not have a food processor this could easily be done in a blender.
Rinse and strain one sixteen ounce can of chick peas, reserving the liquid.
The chickpeas join the garlic and onion in the food processor.
Season with salt, pepper and parsley. Add in one-half cup of the reserved chick pea liquid, two tablespoons or so of lemon juice and a tablespoon of sesame oil. Traditionally this would be tahini, but there was none in the pantry so I substituted the sesame oil.
Pulse for forty-five seconds or so until nice and creamy. If it doesn’t achieve the desired texture, add in a little bit more of the reserved chick pea liquid. This is a very basic hummus, showcasing the garlic. To dress it up a bit, you could add roasted peppers, sun-dried tomatoes, or olives. The possibilities are endless really.
This recipe made about two cups of hummus. I served it up with toasted pumpernickel bread. You could also serve it with pita or chips. There is extra in the fridge for weekday snacking. Hummus is a delicious, healthy, quick and easy snack. Why buy it when you can make it?