It was International Hummus Day on the 13th, which I missed all due to being on a flight! But International Hummus Day is officially one of my favorite days of the year!
I have always loved this Mediterranean dish and even more so when I began to make it and realized just how healthy it was! Better yet, is the fact that it is so versatile, you can add so many different ingredients to make different versions of the same thing!
After the original version of hummus, I simply love the sundried tomato and basil hummus. It’s tangy, creamy and the basil adds a depth of flavor that is awesome. I’ll be posting that recipe soon enough!
I actually came back home after about a month of traveling and found my beautiful basil plant all dried up. I don’t know about you guys, but I’m heartbroken whenever one of my plants dries up or dies, especially if I’ve left someone to take care of it! Heartbroken, as in, I sit and cry.
I’ve replanted the basil and it’s begun sprouting, which had me grinning all day by the way, and as soon as I can harvest some, that sundried tomato hummus will be up!
My love for Mediterranean food comes from the many years I spent during my childhood in the Arab world. Being a lover of food, it’s no surprise that I enjoy the fresh, clean flavors of the Middle East. If I had to choose, then shawarma wraps would be among the top five foods that I love the best. Out of all the cuisines in the world, not just among Mediterranean food.
I mean, what’s not to love about roasted chicken, garlic sauce, French fries and pickles all loaded into one wrap?
Garlicky yumminess galore!
This Creamy Garlic Hummus has roasted garlic flakes. Roasting the garlic is probably the most work you’re going to have to do! After that, just dump everything into a blender and blend, baby, blend!
- Take the tahina out of the refrigerator at least a half hour earlier as it tends to settle and slightly set. Stick a spoon in the bottle and give it a mix
- Stick a cup of water in the fridge so it’s cool when you’re ready to use it.
This recipe gives a hummus that is creamy, you get a beautiful nutty flavor from the tahina and roasting the garlic is just a plus as it adds sweetness. You could just toss the chopped garlic into the blender without roasting it, if you are pressed for time- still tastes delicious!
Always a plus when something flavorful and yummy is so incredibly healthy!
You could use it as a spread for sandwiches or have it with pita bread or, my favorite combination, dip your veggies into it, such as carrots & broccoli, and snack on!
If you try out this recipe, please let me know! Tag me on Instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all! Follow me on Instagram: @_littlemiracles_ or just click on the Follow Me! button on the top right hand of the page to get an email every time there’s a post!♥
- 200 gms chickpeas cooked
- 1/2 tsp minced garlic
- 1 1/2 tbsp tahina
- 1/4 tsp cumin powder
- 1/2 tsp salt
- 1 tbwp lemon juice
- 3 tbsp ice cold water
- 1 tsp olive oil
In a blender, add the chickpeas, minced garlic, tahina, cumin, salt, and lemon juice. Give it a whir to incorporate it all.
Using a spatula or tablespoon, mix everything inside the blender. There might still be bits of chickpeas that haven't creamed- don't worry! Add a tablespoon of water and blend. Open, taste, adjust the salt or add more tahina if you like your hummus nutty. If it looks a bit dry/chunky, then add the second tablespoon of water. Blend until smooth.
Add the teaspoon of olive oil and pulse the hummus until combined.
Spoon out into a bowl, drizzle some olive oil and sprinkle some paprika powder over to garnish.