The best hummus ever: with roasted garlic and sundried tomatoes
It sometimes hits me. Hits me really hard… Here I am “worrying” about the next recipe to make, a job coming up or financial matters. The usual day to day stuff. But than I watch the news and it’s crisis in Africa where people are dying of hunger, or an attack in London and one in Antwerp. It seems to just go on and on. Watching the news is something I do not look forward too. I watch it, because you have to know what is going on in the world, but I get depressed thinking about all the misery and the hate.
I definitely do not have the answer. I try not to let it effect me. But it does. That is almost impossible not to. I struggle finding meaning in my day to day job that all of a sudden seems so trivial and small compared to the state of the world. I would wish people could just live side by side without the hate, the crimes, the murders and the terrorist attacks. The world is increasingly becoming a harder world. But if we give in to the fear, give in to the hate.. what would be the end result? Nothing good I imagine. So I continue in my day to day job busying myself with the unimportant details of my uneventful life.
I have friends all over the world, from white to black to yellow and from Muslim to catholic to atheist. And I love the perspective they give to things I might take for granted. I love sharing thoughts and ideas and even arguments. That is what makes us unique. And uniquely human too. Why can’t we all see that?
But apparently it is impossible, even though I am pretty sure the majority of the world population feels the same way I do. Why then is that handful of extremists ruling our thoughts? I refuse to let them so I go back to worrying about my next recipe…
And that happens to be a delicious one with roasted garlic hummus and sundried tomato. Kind of a mix between Italian tomatoes and middle eastern spices.
- 1 tsp olive oil
- 90 gr sundried tomatoes on oil drained
- 30 ml of the oil from the sundried tomatoes
- 2 tbsp plus 1 tsp fresh lemonjuice or to taste
- 2 tbsp 30ml tahin
- 1 can chick peas 400 ml can
- 2-3 tbsp water or to your liking to make it thinner
- 1/2-3/4 tsp seasalt to taste
- pinch of cayenne pepper optional
- olive oil
- sundried tomatoes
- chopped fresh basil or dried
- crackers raw vegetables or fresh bread
Preheat the oven to 220˚C.
Remove the outer shells of the garlic, but don’t remove the skins surrounding the cloves. Cut away 5 mm to 1 cm of the top of the bulbs so you can see the naked top of the cloves.
Place each bulb on a piece of aluminium foil and drizzle both with about 1/2 tsp extra vergin olive oil: make sure all cloves are coated in oil. Wrap the bulbs in the foil and place them in the middle of the oven or on a small baking tray.
Roast for about 35-40 minutes or until golden and very soft.
Leave to cool, carefully unwrap and leave to cool further. Once cold enough squeeze the garlic out of the bulbs. You should have roughly 30 gr roasted garlic.
Place sundried tomatoes in the food processor and chop. Add garlic, oliveoil, lemonjuice, tahin and the chick peas. Turn the machine and scrape down the sides if needed. Taste.
Add a bit of water if the mixture is too thick. Once to your liking add salt and cayenne (if using) Mix again.
Place the hummus in a nice bowl and garnish with some olive oil, fresh basil and chopped sundried tomatoes.