Roasted Onion and Garlic Hummus

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I don't know if you've ever tried to make hummus at home, but it is not as easy as you might think. If you use canned chickpeas, the food processor just can't get them to that smooth consistency that you get from the store-bought kind. You either have to use a high-speed blender (like Vitamix, or Blendtec), or you have to make the chickpeas from scratch so that they're soft enough to make a smooth hummus.

I have a separate recipe for baked beans that you could use, if you're making the beans from scratch, because you don't have a high-speed blender. Just omit the ham, and increase the cooking time to 2.25 hours. 

So, why even make it at home? Personally, I just like to limit the amount of processed food I eat. But there are a LOT of ingredients in this recipe, and it's kind of tedious to boot; so if you don't eat a lot of hummus, maybe it's worth buying the store-bought kind.
 

This recipe is also what we use for one of Kyle's favorite lunches, which is a Pita stuffed with (this!)Hummus and Spicy Mint Mango Slaw and Famous Dave's Signature Spicy Pickle Chips. 

~Serves 12 as a side, or 6 as a meal~

Ingredients: 

  • 4 cans chickpeas (15.5 ounce cans), or 2 pounds of dry chickpeas. 
  • 3 Tbsp. dry dill. 
  • 2 tsp cumin. 
  • salt and pepper to taste. 
  • 1/2 cup EVOO. 
  • 1 Tbsp. yellow mustard. 
  • 8 ounces sour cream. 
  • 1 cup Mighty Sesame Co. Tahini. 
  • 2 Tbsp. Worcestershire sauce. 
  • 3 onions. 
  • 4 bulbs garlic. 
  • Juice of 3 lemons. 
  • 3 Tbsp. balsamic vinegar. 
  • 1/2 cup water (if using a high speed blender). 
Directions:

  1. Line a baking sheet with nonstick foil and bake the onions and garlic bulbs (whole) at 350 degrees Fahrenheit for 1 hour. 
  2. Then remove garlic, but allow the onions to continue to bake for another hour. 
  3. Refrigerate them until cold. Then peel the onions from the stem side down. Trim off the root side and stem side. Transfer them to a bowl and set aside. 
  4. Peel the garlic the same way, buy tearing the skin off from the stem side down. I've found that you don't even have to trim them afterwards, because they are so soft from roasting. Transfer them to a bowl and set aside.
  5. Squeeze the juice out of the lemons into a bowl. Don't worry about dropping the seeds, because you will just pour them through a sieve afterward. Set strained lemon juice aside.
  6. Okay, this recipe makes more hummus than my food processor and high speed blender can handle. So I had to make it in 2 batches. I also have to blend it in the food processor BEFORE I transfer it to the Vitamix, because it's too thick for my Vitamix to handle. I know! But what are you gonna do? Still make it. 
  7. Drain the chickpeas and add 2 cans of them to the food processor. Then add half of all your remaining ingredients, except the water. Process them until smooth. 
  8. Add half your water to the high speed blender (because she's a finicky bitch), then transfer the hummus from the food processor to the high speed blender. 
  9. Start out the motor on 1, then gradually turn it up until it reaches about a 3 or 4, and let it puree for 30 seconds or so. Then turn it up to a 5 until it sounds like it's not blending anymore.
  10. Taste test it for consistency. If it needs more smoothing, repeat the last step.
  11. Transfer the hummus to a large storage container with lid, and then go back to step 7 for the second batch of the hummus. 
  12. Refrigerate until ready to serve.  It gets better overnight. 
 











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