Hummus is one of my favorite snacks. I love its versatility; not only does is go with chips, crackers, and veggies, it can also be made with almost any spices or ingredients I have on hand. Plus, making it from scratch doesn’t involve a lot of precise measurement so I can improvise as I go. This is HUGE since my hankering for hummus is rarely preceded by a trip to the grocery store.
So it was a pretty dramatic moment the other night when I realized that I was completely out of hummus. My freshly washed baby carrots and I couldn’t believe that there wasn’t even a jar of tahini left in the fridge! I was pretty desperate for a snack though, so I scrounged around until I found half a jar of chickpeas, a head of garlic, and a hunk of parmesan. Sometimes necessity really does breed creativity; with the addition of some olive oil, I was able to come up with some pretty tasty hummus in about twenty minutes.
First I peeled the garlic and roasted it in enough olive oil to cover about half of each clove.
Once the garlic smelled sweet and was soft to the touch, I put it in a food processor with my chickpeas and about half a cup of shredded Parmesan cheese.
I added a few tablespoons of the oil I had used to roast the garlic and voila – roasted garlic hummus!
It really was that easy! I ended up with about two cups of roasted garlic hummus, and about a cup of garlic olive oil to boot.