Hummus is another item we make often. Versions of hummus first appeared in Cairo during the thirteenth century. It’s a dish that has definitely stood the test of time and now shows up on menus all around the world. A simple dish, hummus is a spread made from five basic ingredients: chickpeas, sesame seeds, olive oil, garlic and lemon.
1 15 oz. can cooked chickpeas, rinsed & drained
4 – 6 cloves of garlic, crushed through a garlic press
¼ C olive oil
Juice of one lemon
2 tsp toasted sesame oil
2 T tahini
¼ tsp salt (or to taste)
Place all of the above ingredients into a blender (or food processor) and blend until the chickpeas have turned into a paste and are well blended with the other ingredients. If you use a blender you will have to stop the blender to scrape down the sides a few times until the chickpeas are broken down into a paste. Place hummus in a bowl or on a platter, drizzle with olive oil and garnish with black olives. Serve with pita bread or as a dip beside fresh veggies.
Roasted garlic often accompanies meals on our table. We love it plain and unadorned and like to include freshly roasted cloves on a board of assorted appetizers when entertaining. In fact there’s a long list of recipes we make that incorporate these mellow cloves including: Garlic Aioli, Hummus (Houmous) and our homemade Low Carb Pizza. You could almost say roasted garlic is a kitchen staple at our house!
1 whole garlic bulb
1 T olive oil
Pinch of salt
Pre-heat oven to 400 F
Brush off any loose bits of the paper-like outer coating of the whole garlic bulb. Cut the top off the whole bulb.
Place the bulb on a piece of aluminum foil, 6” x 6” square, and drizzle 1 T olive oil over the bulb.
Wrap the foil around the garlic bulb, place the packet on a cookie sheet and place on the middle rack of the preheated oven. Bake for 25 minutes.
Remove from the oven and open up the foil packet to let the garlic bulb cool. When you can handle it easily, separate into individual cloves and remove the papery skin from each clove