One, you can make it from scratch and boil 2 cups of chick peas until they are soft, then puree them in a food processor with 2 tbsp of hot water and 2 tbsp olive oil.
Two, you can buy a tub of the plain hummus and snazzy things up a bit.
Since this house is CONSTANTLY on the go, from sporting events to school events to nervous breakdowns (that's me), I opted for the second method in order to preserve some of my sanity during a very busy week.
Here's how I dressed up that boring ol' tub of plain hummus…
YOU WILL NEED
2 cups of chickpeas and 3 cups of water for boiling + 2 tbsp hot water for blending
OR 2 cups of plain prepared hummus
1 head of garlic
3 tbsp olive oil
1 tsp of dried oregano
1 tbsp of feta cheese crumbles
1 tbsp of fresh lemon juice
1/2 tsp salt and pepper
1 tsp garlic powder
- Preheat your oven to 400
- Peel off as much of the thin, flaky skin on your garlic head as possible to reveal the exterior of the cloves underneath
- Slice off the bottom of your garlic head (about 1/4 the way up) to reveal the bottoms of each clove
- Rub the garlic head with 1 tbsp of olive oil and roast it in the oven for 15-20 minutes, until the cloves soften and brown
- When the garlic is ready remove it from the oven and let it cool for 3-5 minutes
- While it is still warm slowly squeeze the base of the garlic head to help push the roasted cloves out into a large mixing bowl
- Add the salt, pepper, garlic powder, oregano and 2 tbsp of olive oil to the cloves and use a fork to mush the cloves into the spices and oil
- Continue to blend the cloves until they form a smooth paste
- Add the hummus and lemon juice to the garlic paste and stir until smooth
- Form a small bowl in the middle of your hummus and garnish with feta cheese crumbles, an extra dash or oregano, an extra drizzle of olive oil and a lemon wedge