Action packed weekend after action packed weekend, I’m telling you!
After going out of town last weekend, we had another fun weekend, but this time it lasted 3 days! Friday and Saturday included board games, hunting down Stone Brewing’s Enjoy By 02.15.13 IPA (eventually we found it and each tried a pint!), bottling T-Man’s beers, and going to a Yelp Elite party. As if that wasn’t enough, we then went to Napa on Sunday to hang with T-Man’s mom and I cooked dinner, then came home yesterday morning and I promptly started grocery shopping for another meal, this time at my parents house (testing another Beeroness recipe!).
Needless to say, it was off to bed at a decent time for me last night and it was still preeeetty hard getting up this morning.
This is something I made this weekend.
But I’m not gonna lie, this wasn’t the first attempt. The first attempt started at T-Man’s house on Saturday afternoon at about 4:30pm, with me hurrying to shell the skins off of all the garbanzo beans (because I’m convinced, as is Deb at Smitten Kitchen, that it’s one of the keys to a perfectly smooth hummus) because I wanted to finish the hummus in time to photograph it in some natural daylight. After 10+ minutes of peeling, I realized I left my food processor blade at home. 15 minutes later, I was back at it, with about 25 minutes of daylight left. Instead of taking my time and making sure I added the right amount of liquid tablespoon by tablespoon, I was so hurried that I poured in more than I needed all at once, and I got hummus soup. AND the sun had set.
I threw a fit, and T-Man reminded me, “it’s ok! It will make a funny story later! You can blog about it!”
Well, I’m still not laughing, but I tried again the next day and came up with this beauty, so I guess I’m not too bummed anymore.
I have been making hummus for a couple of years now, and it’s an art form that I’ve improved at over time. There are two keys I’ve learned that will help ensure that your hummus has the same smooth and fluffy texture of store-bought hummus:
- Peel the skins from the garbanzo beans. If you have an extra 10 minutes to spare, I highly recommend that you do this.
- Process the ingredients in stages, and take your time. Let that puppy run for a good 30 seconds – 1 minute each time you process!
Another thing I recently learned is that you do not need olive oil in your hummus. Reserve water from the can of chickpeas, and be amazed at the lower-in-fat hummus you just made! Of course, tahini is essentially a nut butter made out of sesame seeds, so your hummus still won’t be completely fat free, but of course all things in moderation.
Try it yourself! I normally char roast a bell pepper and blend it in to make roasted red pepper hummus, but I wasted my bell pepper on the first failed batch so I tried roasted garlic instead. Garlic lovers, you need to try this hummus! Garlic haters, don’t worry- roasted garlic has a much less intense garlicky flavor. You’ll love it too, I promise.
Roasted Garlic Hummus
1 can garbanzo beans, skins shelled
2 tbsp tahini
2 tbsp lemon juice
1/4 tsp paprika
1/2 tsp cumin
8 cloves roasted garlic (here’s how to roast it)
olive oil, for garnish
Drain your can of garbanzo beans and reserve the liquid. Separate the garbanzo bean skins from the beans. This is really easy to do between your index finger and thumb, they pop right off!
First, add garbanzo beans to the food processor and process for about 30 seconds, until everything is in small bits. Next, add tahini, lemon juice, and spices, and process again until well combined. Finally, start adding 1 tablespoon of garbanzo bean liquid at a time. I usually only need about 2 or 3. You want to see that everything is moving around in there, but you do NOT want it to be too liquidy so don’t be heavy handed with it.
Add 6 of the garlic cloves and pulse until evenly chopped and distributed. Dice the other 2 to use as garnish.
Transfer to serving dish, drizzle with olive oil and diced garlic, and serve with pita chips or veggies!