Prep Time: 5 min

Cook Time: 5-8 min

I brought some hummus with a crudite plate to a party recently. Admittedly I made the hummus thinking no one would be too excited so I’d have plenty of leftovers to take as lunch for the upcoming work week. Well, I was very wrong about how my hummus would be received. SO while it is flattering to have a very empty dish, there’s no more hummus for the week!

The good news it that I can make more very easily. And I figured out what was so good about my hummus and I can share it with you!

During the party people kept asking what my secret was. I told them that I just follow a basic recipe. In this recipe I used standard tahini, garlic, salt, and pepper. After discussing ingredients, tips and tricks, I soon realized the difference was that no one was roasting their chickpeas before blending! For me, roasting chickpeas goes without saying. Early on I discovered I prefered them roasted in the oven before adding them pasta and veggie dishes. Honestly I did not know there was another way. You see when chickpeas are roasted they take on a completely different texture. The centers transform into softer, creamer bites of salty buttery joy.

Roasting them before hand elevate the hummus texture and flavor profile significantly. I can not imagine making a hummus without first roasting the chickpeas— and it is so easy to do!!! All you need are the chickpeas, a pan with foil, a mister bottle filled with your oil of choice, the seasoning, and ten minutes!

Ingredients

12 oz chickpeas (if not canned, then pre-cooked and soaked)

seasonings like salt, pepper, cayenne, herbs, etc,

oil for spraying

Directions