My son Ted, who is eight, was never a fan of hummus. Even when he was a baby and a toddler he would always turn his nose up at it. The other day Ted told me he wanted to try hummus. I don’t know where or why he wanted to try it but he did. Ted loves garlic so I suggested roasted garlic hummus. The suggestion seemed to go down really well with Ted. It sounded as though he was very interested in this idea.
As we all know garlic and chickpeas are very healthy vegetables. Roasting garlic may makes it easier for many people to digest. Garlic can help to lower cholesterol and can protect against heart disease too. It can also help to protect against colds so it’s a great vegetable to eat during the winter as well. As a mum it pleases me that Ted loves garlic and I was so pleased when he gobbled up the hummus with breadsticks. At least that’s two veggie’s I got in him today. Shhh, don’t tell him!!!
Do you have kids and have they ever surprised you with what the will eat? Or have you surprised yourself with what you will eat? If so, with what kind of food? Let me know in the comments below and please don’t forget to like and follow me.
- Baking tray
- Sharp knife
- Chopping board
- Large saucepan
- Juicer or fork
- Food processor
- Dried chickpeas x 200g
- Baking powder x 1 tsp
- Garlic x 8 – 10
- Olive oil x 120 mls plus extra for the end
- Tahini x 2 tbsp
- Garlic granules x 1 – 2 tsp
- Lemon x 1 (juice and zest)
- Water x 50 – 100 mls
- Salt x 1 – 2 pinches
- Preheat to 180°C or gas mark 4.
- Put the garlic into the baking tray.
- When the oven has preheated add in the garlic.
- Put the tray into the oven for about 25 – 30 minutes or until the garlic starts to go a golden brown colour.
- Pour the dried chickpeas in a bowl and cover with water.
- Put the chickpeas in the fridge overnight.
- The next day, put the chickpeas into the saucepan and cover with water.
- Make sure the chickpeas have lots of room to move in the pan.
- Put the pan onto a high heat.
- Add in the baking powder.
- Bring the chickpeas to the boil and then turn the heat down and leave to simmer for about 35 – 40 minutes.
- When cooked remove from the heat and drain the excess water through a colander.
- The skin will naturally be removed from the chickpeas.
- Shake the chickpeas in the colander and there will be clumps of skin.
- Now you can either remove the clumps of skin from the chickpeas or leave in.
- It makes the hummus slightly smoother if you remove the skins.
- Once drained, put the chickpeas into the food processor.
- Add in the tahini, olive oil and roasted garlic cloves.
- Wash the lemon and using the zester, remove the yellow skin.
- Cut the lemon in half and squeeze in the juice.
- Place in the processor.
- Blend all the ingredients together until they make a smooth paste.
- Add 50 mls of water and a little bit more if needed.
- Remove from the food processor.
- Put into a bowl and add a little more oil on top.
- Then serve and enjoy.
Roasted Garlic Hummus from Scratch was a huge hit with my son Ted. My husband Howard also tried it and enjoyed it. Although Howard is not as big a fan of garlic as Ted. When I make hummus at home I always find I make a large amount. The best part about homemade hummus is it can be frozen and eat on another occasion. We all really enjoyed this dip and I will definitely be making it again. However you decide to eat this dish, as always, please enjoy. Thank you xxx