Healthy (Hair) Food | Roasted Garlic Hummus - Recipe

Source: Gimme Some Oven (I didn't use the recipe, I just liked the picture)

I love hummus!  I hope you do too, because I'm sharing this recipe with you, like it or not.

I discovered hummus late in life. I feel like I should have been Mediterranean because of my love for this simple, yet so satisfyingly delicious spread...that's also a dip, and also a snack all it's own - what?!  And...it promotes hair health!  

I need nothing more in life.

I've been eating hummus a lot lately.  Since focusing on my Natural Lifestyle Journey through the Eat & Move Series, it has become one of my go-tos, included in many of my snacks due to it's high protein and healthy calories.  Even if I wasn't interested in it's muscle building properties, I would still love hummus just because it tastes soo good.

Of course, you want to get your hands on good quality hummus, which can be pretty expensive if you go the all natural and organic route.  After reading many a label before deciding on a brand - which turned out to be the store brand, I came home and looked up some recipes as I realized it couldn't be that difficult based on the needed ingredients.  I was right, it only takes 15 minutes to make basic hummus - no added flavours - but the flavours make it soo much better!  As for the ingredients, truth be told, the only one I didn't already have was Tahini, which I would only have on hand, had I actually been Mediterranean. 

So I sought out some Tahini.  The store only carried 2 brands as it's considered a speciality item, but don't let it's potential unavailability deter you, there are no-tahini hummus recipes out there.  Also, this is a good time to tell you, this is the most expensive ingredient in this recipe.  But given the quantity you get and how much hummus you can make with it, it's well worth it.  Tahini is also great in stir frys and can be used in salad dressings.  But, if you'd prefer not to invest in a jar of Tahini, that's ok, you can still enjoy some good healthy hummus.

Provided you're interested enjoying some you've whipped up yourself, read on.  Making your own hummus means you'd know exactly what's in it, and you get to skip the unnecessary preservatives, artificial flavors, and fillers.  I can also almost guarantee that after making your own, you'd find it really hard to return to a commercially prepared store bought jar.

Overall, hummus is generally quite healthy.

• The main ingredient, Channa (chick peas or garbanzo beans, depending on your background) is high in protein having 39g per cup, 729 cals and 0 cholesterol.  

• Tahini, which closely resembles peanut butter, is made from ground sesame seeds and is Mineral rich, high in Vitamin E and almost all the B vitamins, as well as it's one of the best sources of Calcium.

Hummus' other ingredients have heart and skin health benefits too many to mention, and also benefit scalp and hair health from the inside out.

• Garlic has a very high sulfur content. Sulfur is a structural part of proteins such as Keratin, which is the protein hair is made of.  It also has Selenium which works with Vitamin E to improve hair health, reducing hair loss and increasing shine and elasticity.

• Lemon juice helps to clear toxins from the body which help to keep hair healthy by improving the health of hair follicles.
• Olive Oil is very beneficial when added on the hair in a treatment as its rich in moisturizing properties.  It also contains Antioxidants which promote heart health and prevents cell destruction fighting the signs of aging.

You should add these 3 ingredients to everything you cook!

Let's get to the recipe

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Roasted Garlic Hummus

(adapted from the Naparima Girl's Cookbook Hummus recipe)

8 Servings (2 1/4 cups approx)

To Roast Garlic
1 head garlic (use 2 heads if you like a robust garlic flavour)
2 Tbsp/Drizzle of olive Oil

To Make Hummus
2 cups cooked Channa (or 2 14.5oz cans)
2 Tbsp Tahini (up to 1/3cup if you like the toasty nutty flavour)
2-3* Tbsp Olive Oil
2 Tbsp water
Juice of 1 Lemon
1/2 tsp salt (or to taste)
1/2 tsp pepper

to Roast the Garlic 

(optional, if you'd prefer classic hummus, skip this and simply use 2 cloves of fresh garlic in recipe, and add where indicated)

Peel back the layers of garlic skin until you get to the bulbs.
Chop off the top across all bulbs to expose the cloves.  This would make it easier to remove the cloves once roasted.
Drizzle garlic with olive oil and wrap in foil.
Place in an oven or toaster oven at 350/400 respectively for 40-45 minutes.  You'll be sure when it's done as the aroma would be intoxicating.
Allow to cool and squeeze cloves from the casing.
You can roast your garlic a day or 2 in advance, especially if you roast a batch, which had endless uses in cooking -  mashed potatoes, amp up flavor in pasta sauce, and good dhal.

on to the Hummus

If you're like me and you have dried Channa, soak 1 cup overnight which will return 2-3 cups
Place Channa in saucepan and cover with fresh water
Bring to a boil, then reduce to simmer for 45-60 minutes
Test softness by crushing on the back of a spoon.  When the Channa readily gives its soft enough to proceed
This can be done in advance and refrigerated until ready for use.

If you're using canned Channa, BEGIN HERE!
Place 2 cups Channa in a Food Processor or Blender and begin by using pulse cycle to puree, gradually increasing speed
Then set aside
Add other ingredients to food processor/blender - garlic, tahini, 2 Tbsp olive oil, lemon juice, water, salt and pepper - and mix well into a paste
Return pureed Channa to the food processor/blender and combine until you have a consistent mixture.
*Add additional tablespoon of olive oil if needed to reach desired consistency.

Consistency should not be overly smooth nor runny.  It should have some texture and good body

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Now spread your hummus on any and everything.  Use as a dip for fruit and veggies...and chips, esp pita chips! Or just grab a spoon and dig in...I won't tell.

Store your hummus in a recycled jar, mason jar, or securely covered bowl in the refrigerator until ready to eat (or serve).  It will stay fresh for a few days up to a week in the fridge (and can be frozen without compromising flavour, taste or consistency).
However, If you don't consume hummus as regularly as I do (though it's safe to assume after making a batch yourself, your dietary habits may change) you can halve the recipe.


Serving suggestions:  Garnish with chopped basil, parsley or mint, and/or sprinkle with paprika - if you'd like to fancy it up.

...see why I liked this picture

Sources
Livestrong.com
MDHealth
Natural News
Naparima Girl's Cookbook

~Josie Jo ~

Have you tried making your own Hummus?  

What's your favourite flavour, do share!