A Homemade Hummus in Your Jammies Kind of Day

A Homemade Hummus in Your Jammies Kind of Day

For anyone who knows me well, I’m not so great at planning things way ahead of time and I’m currently working on being more organized. Being the mommy of an almost two year old, organization seems more of a requirement than anything else, especially if you want to avoid mini meltdowns (for both you and your strong-willed toddler). But when it comes to cooking and whipping up anything in the kitchen, I tend to go on the whim and make whatever I’m craving at the moment (and everyone else seems to go along with it). And for days when it’s too cold to step outside or an obnoxious blizzard is currently happening outside your apartment (I say “obnoxious” because Spring is in a few days and this is just silly now), I normally feel the urge to spend most of my time in the kitchen cooking up cozy soups, stews and warm cakes. On this particular day, I just had the unusual craving to eat hummus and lots of it (with warm pita wedges, of course). And although it’s easy to just go buy a huge tub at BJ’s or Costco (in a variety of flavors), I enjoy making my own and knowing exactly what’s going into it, as with all dishes. I love sliced beets, especially with a big dollop of goat cheese and I LOVE garlic. I rarely cook without garlic. I think it just makes everything taste so much better (however your breath and those around you may have to suffer a little sometimes). And I could practically live off of hummus and pita bread…which I pretty much did during college.

So before I start going into a longer rant about why I love beets, garlic, hummus and the history behind it…here’s two quick and simple recipes for you to enjoy! See below:

Snow day and cooking in your pajamas. There’s something quite “hygge” about that!

Oooh, that pretty color though!

Mmm, I could eat that roasted garlic head just by itself!

Beet Hummus

What you’ll need:

1 cup of cooked beets, peeled and diced

1 can (19 oz) chickpeas, drained and rinsed

1/4 cup extra virgin olive oil

1/4 cup water

1/4 cup tahini

1 clove garlic

Juice of 1 lemon

1/2 teaspoon of salt

Freshly ground pepper, to taste

 

What to do:

  1. Drain and transfer the fully cooked beets into a food processor or blender. Add all of the remaining ingredients.
  2. Process until smooth. Add the desired amount of salt and pepper to your liking, and allow the hummus to cool completely before serving.

Yep, that was super easy!

 

Roasted Garlic Hummus

What you’ll need:

1 head of garlic

Aluminum foil

Extra virgin olive oil

Salt and freshly ground pepper, to taste

1 can (19 oz) chickpeas, drained and rinsed

1/4 cup extra virgin olive oil

1/4 cup water

2 tablespoons of tahini

Juice of 1 lemon

Paprika, for garnish

 

What to do: 

  1. Preheat oven to 375 degrees F.
  2. Slice the top off the garlic head to expose the cloves.
  3. Place the garlic head in the center of a square piece of aluminum foil.
  4. Drizzle the top of the garlic with olive oil, and season with salt and pepper.
  5. Wrap the foil around the garlic and close it at the top. Place the wrapped garlic on a baking sheet and roast for 30 minutes. Set aside until lukewarm.
  6. Squeeze the bottom head of garlic to release the cloves (my favorite part!).
  7. Place the cloves and all remaining ingredients in a food processor
  8. Process until smooth, and adjust seasoning to your desired taste. Allow the hummus to cool before serving.
  9. When you’re ready to serve, sprinkle the top with paprika.

*Use anything you wish to dip – carrots, celery, pita chips, fries (yup I love them with fries), etc.! For warm pita bread, slice the bread into wedges, wrap them in foil and pop them in the oven for 8-10 minutes at 375 degrees F. You can do this while the hummus is cooling off. Serve them while warm.

Enjoy ’til the last dip!

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