I got to talking on facebook about what kind of things I liked to use my full size food processor for and of course this lead to a recipe needing to be posted. Now this recipe is definitely not the traditional way and honestly trying to come up with exact numbers for the recipe is a little difficult as we use the taste test method for it and have never even started out with a recipe for making hummus. lol
I have the Hamilton Beach 70610 500-Watt Food Processor, White and it works wonderfully. It’s also very affordable. If you have looked around at food processors than you can see that many are well over $100. We only purchased our full size model in the last year and honestly had no idea what features we would need or even how much we would use it. I love this one that is under $50 and we are still getting used to remembering to use it for recipes. We easily made our money back in the first two months with how much we saved in hummus alone. Unless you have a special feature you are looking for I recommend going with a brand you know and a lower priced model. If you ever need to upgrade then it means you are using it so much that it will again, earn it’s price back quickly.
Roasted Garlic Hummus
- 1 large head of garlic
- 2 cans garbanzo beans (we use S&W brand) drained and half the liquid saved
- 2 Tbsp olive oil + 2 tsp
- 1 tsp salt, more to taste
- 1 tsp dried thyme
- sundried tomatoes
1. Preheat oven to 350 degrees. Cut top off of garlic head so that the majority of the cloves are open. Set it on aluminum foil and drizzle approximately 2 tsps olive oil over the top. Wrap foil around garlic and roast for approximately an hour. Garlic will be very soft. Let cool and peel.
2. Add garbanzo beans, roasted garlic, olive oil, salt and dried thyme to food processor. Turn to 2 or 3. Slowly add approximately 2 Tbsp of the liquid from the beans to the mix. Keep pureeing until smooth. You may need to add more liquid to get the desired texture.
3. Taste test to make sure you do not need more salt. Place in sealed container and chill for at least an hour.
4. Chop some sundried tomatoes and place on top of the hummus to serve.
Our favorite way to serve this is with toasted pita chips. Just cut pitas into triangles and toss very lightly with seasoning salt and olive oil. Toast for just a few minutes at about 400 degrees, then flip them over and toast again for a few minutes. Watch them carefully, it doesn’t take long to over cook. Other must haves for serving in our house are tortilla chips and cut up veggies.
I wrote that we use the S & W garbanzo beans specifically because a couple of times we’ve used store brands and they had to much sodium we had to throw it out. Go with a low sodium brand and then add in salt that you want to taste.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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