Recipe: Homemade Roasted Garlic Hummus & Tahini Sauce

27 Oct

This past weekend there was a house-warming party at our place in Colombo and I decided to serve some hummus and pita as a starter! Sounds simple enough? Not really! There are no ready-made hummus tubs available in supermarkets in Colombo nor in any restaurant so I decided to make some myself inspired by my friend Priyanka’s Homemade Roasted Garlic and Roasted Chili Hummus recipe with some variations of my own (For Priyanka’s recipe check out: http://t.co/iWadTGN). Since tahini sauce, which is an essential ingredient in preparing Hummus, is unavailable in markets my main task was to devise a way to make the sauce from scratch.
I tend to cook mostly by approximation and keep tasting the food to see what needs to be added. Feel free to add/increase spices according to your taste.

Ingredients:
1 200 grams packet of uncooked chickpeas/garbanzo beans (you can use canned ones if available)
2 lemons (approx. 3-4 tbs lemon juice)
1 head of garlic
4 long red chilies
Paprika (to taste)
Salt  & Pepper (to taste)
Sesame seeds or tahini paste
Olive oil
Garlic paste
Water (add depending on thickness)

Method:
– If using uncooked chickpeas/ garbanzo beans soak them in water overnight (Please Note: Don’t leave them outside or they will get spoilt)

– The next morning using the same water you soaked them in, boil the chickpeas for about 2 hours until light and fluffy (Please note: The chickpeas expand in size after being soaked in water so use an appropriately sized container, you may need to add more water to it as well before boiling).

– Preheat the oven to 400F/ 200C. Place the garlic head (I took off the skin) onto a sheet of foil.

– Open the red chilies and sprinkles the seeds over the garlic and drizzle some olive oil. Fold over the foil to create a packet and place in the oven top rack for 15 mins.

– While the garlic is roasting, prepare the Tahini paste/sauce (if it is unavailable readily).**

– Once the garlic has roasted take it out from the oven and let it cool for 10 mins.Unfold the foil and place the roasted garlic and seeds into a small food processor and grind.

– In a bigger blender or food processor add the chickpeas and water. Squeeze fresh juice from the 2 lemons, add tahini paste, 1 tbp paprika and the crushed garlic mixture.

– Adjust water to get the right consistency and add around ¼ cup olive oil. Don’t over grind the hummus mixture  – make sure you have a coarse texture vs. a smooth texture.

– Adjust the taste accordingly, I added 1 tbsp garlic paste as well to enhance the garlicy flavor. Place in the fridge for at least 30 mins before serving so all the flavors are absorbed well. Garnish by drizzling some olive oil and sprinkling red chilli powder.

 


**Tahini paste:
4 tbs sesame seeds, 1 tsp olive oil – Preheat oven to 350F/150C – Toast sesame seeds for 5 mins, shaking the seeds frequently with a wooden spatula to ensure they don’t turn brown. Cool for about 20 minutes. Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is to get a thick, yet pourable texture. Add a bit of water for better consistency.

Enjoy!

– F

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3 Responses to “Recipe: Homemade Roasted Garlic Hummus & Tahini Sauce”

  1. Shivani October 27, 2010 at 4:11 PM #

    Dude….wow. Respect. You’ve gotta make that here too.

  2. chefpriyanka October 27, 2010 at 4:50 PM #

    Farva, I’m so glad you tried my hummus!! I hope it came out yummy:)

  3. Tayyab October 28, 2010 at 12:57 AM #

    Yummy…………… Sounds delicious!!!!!!

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