Garlicky Hummus

Yesterday was a crazy day for some reason. Between paying bills, cleaning up the apartment, Christmas organization, and….Project Pig..I had no time to blog. I’ll set you up with a little background info. first on Project Pig and come back later with pictures, etc.

Cliff drove to Austin Sunday morning (at 2! He probably ran into the bar hoppers ha!) to hunt wild pig. He ended up shooting two. So, as you might guess, those 2 piggies came home with him to our warm apartment in Dallas. Needless to say, we stayed up until 1 in the morning last night cutting apart these pigs. I was quite impressed with Cliff’s caveman like abilities. If there was an apocalypse…I think I’d be good to go with him by my side. 🙂

Anyway, more about that later. Earlier in the day, I decided to whip up some homemade hummus. I love the stuff and don’t know many people who don’t. Originally, I was going to try an edamame hummus recipe I found in Shape magazine. But, I decided to just stick to what I love…and that’s garlic.  I found a recipe for roasted garlic hummus on Martha Stewart’s website (she’s so wise). If you have a food processor (or even a blender?) making hummus is so easy.  Here are the ingredients I used:

• 5 cloves of garlic (recipe calls for 3)
• dash of olive oil and 1 tablespoon olive oil
• 2 cans of chickpeas
• 1/4 lemon juice
• 3 tbsp of tahini
• 3 tbsp of water
• 1 teaspoon salt
• 1/4 tsp cayenne pepper

First, I roasted the garlic cloves unpealed. I actually used 5 garlic cloves (you’re probably concerned for my breath right now…I am too). I placed the cloves on tin foil and drizzled a little olive oil over them. Then, I wrapped the tin foil up so it was sort of like a pouch with the garlic cloves in the middle. I baked the cloves for 20 minutes at 400 degrees.

Next, I assembled the rest of the ingredients. I opened up the two cans of chickpeas and drained them. Then, measured out a little over 2 cups worth (you could probably just throw the full 2 cans in).

Next, I added the garlic cloves (which I peeled after roasting) and chickpeas to the food processor. I pulsed them until they were finely chopped.

Finally, I added the rest of the ingredients and pulsed them until it looked like the perfect hummus consistency.

This turned out pretty good! Definitely garlicky (but I did go above and beyond with the garlic cloves). It’s a great, healthy snack or spread for sandwiches! I look forward to whipping up different flavors in the future!