Spread some love
Homemade spreads are one of those things that are quick and simple to put together, can be made with inexpensive ingredients and can keep in the refrigerator for a few days in an airtight container. So the next time you’re contemplating adding it to your grocery cart, why not gather up the ingredients you need and make it from scratch instead? Remember that it’s only once you’ve mastered the simple, quick and easy recipes, that your kitchen confidence will grow and allow you to tackle greater things!
This recipe is a riff off your traditional hummus. Since tahini (sesame paste) wasn’t an ingredient we typically had on hand in my house, my mom would always substitute roasted garlic in this recipe. Also because once garlic is roasted, the flavour is much milder. The recipe also calls for broth – it helps to reduce the amount of oil that’s needed without compromising any flavour. I usually enjoy this spread with crudité (endive and cucumber rounds are great), baked whole-wheat pita chips or even in sandwiches in lieu of mayo for a protein and fibre (and flavour) boost!
If you’re worried about the roasted garlic being time consuming, it really isn’t. The 1 hour roasting time can easily be spent tackling your lengthy to-do list. Besides, roasting garlic is super simple and really really worth the wait. Here’s how to do it:
1. Use a sharp knife and slice off the top of the garlic head. Add a drop of olive oil and a sprinkle of salt and pepper.
2. Wrap the garlic head tightly in parchment paper and then again in tin foil. You don’t want any air escaping the bundle, so lock it tightly.
3. Place on a rack in a pre-heated oven at 350 F for 60 minutes. You’ll know it’s ready when the entire house smells of roasted garlic.
4. When you squeeze the garlic head, the cloves should be soft, caramelized and should slip right out. (Such a treat on its own, but scroll down for the hummus recipe)
Roasted garlic hummus
- 6 roasted garlic cloves
- 2 tablespoons fresh lemon lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 (19 oz) can garbanzo beans (chickpeas) rinsed, about 2 1/4 cups
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 3 tablespoons low-sodium broth or water
- In a food processor fitted with a steel blade, combine the garlic clove, tahini paste, lemon juice and olive oil and process until very smooth, making sure to scrape down the sides of the bowl with a rubber spatula often.
- Add the chickpeas and process until puréed. Add salt, red pepper flakes and process until combined, stopping every 15seconds to scrape down the sides of the bowl. Add the water and process until smooth.
- Transfer to a bowl, add a sprinkle of smoked paprika and enjoy with crudité or as a spread in wraps or sandwiches. Store in an airtight container in the refrigerator and keep 5 days.
Do you rely on store bought dips and spreads or prefer to make your own?