*groan at the dad-joke title*
OK, now that that’s out of the way, if you can’t tell, I made hummus today. A lot of it. And to procrastinate cleaning my kitchen, which is a complete disaster at the moment, I’m going to blog about it instead!!
I made three different flavors of hummus: “plain”, roasted garlic, and chipotle. All delicious (well, I think so. I hope my family will think so too when they eat them tonight!). It’s a little difficult to post the recipe, since I didn’t really measure anything, but here is my approximation. You’ll see that I started out by making a big batch of the “plain” in my big food processor and took out 2/3 of it before refining it and then used what I had taken out to make the other two flavors individually in my smaller food processor.
3 Flavors of Hummus
3 cans of chickpeas, rinsed and drained
juice of 3-4 lemons
~6 Tablespoons olive oil
~9 Tablespoons Tahini
3 cloves garlic, minced
1 whole head garlic, roasted** (see end of recipe for instructions)
chipotle peppers in adobo sauce (in a can)
1. In large food processor, combine chickpeas, tahini, olive oil, juice of 3 lemons, approx 1 tablespoon kosher salt, 1 teaspoon black pepper and three cloves minced garlic and puree until smooth. Taste and add water and/or more lemon juice if necessary to thin out. Remove 2/3 of hummus and put aside to make other flavors.
2. To continue making “plain” hummus in large food processor, add more lemon juice, salt and cumin to taste. Blend to desired consistency.
3. Make the roasted garlic flavor first unless you want to completely wash the food processor between batches (this can of course all be done with only one food processor, I just used two). Puree the entire head of roasted garlic into half of the reserved hummus. Add salt and lemon juice to taste. For a stronger garlic flavor, you can also add one additional clove of raw garlic.
4. To make the chipotle flavor, start by adding 1/2 chipotle pepper to the final 1/2 of the reserved hummus and puree. Then add some adobo sauce. Add slowly and taste along the way – this stuff gets really spicy really fast!!! I ended up adding 1 whole pepper plus about a spoonfull of sauce and ended up with a hummus with a kick that was a pretty shade of pink.
**To roast garlic: Cut the top (pointed end) off of a head of garlic. Put the garlic on a piece of foil and drizzle with olive oil. Wrap the garlic in the foil. Put it in the oven (or toaster oven) at 325 for about 35 minutes. When it’s done, you can pretty much just squeeze the garlic out of the paper!