Roasted Chickpea Hummus
I am rather tardy in getting this to you. It’s something I made for the grand opening of my neighbour’s new shop, Reworks, a completely dreamy store in Inglewood that she talked about for ages and then actually went ahead and opened! I mean, I know people who talk about wanting to open up their own little store. Solita went ahead and did it! Huge kudos.
And so to help celebrate I said I’d take care of the food, and this was on the menu. I got it into my head that roasted chickpeas are fantastic, they could only make hummus more so, right? It was pretty damn tasty, and a little rougher around the edges than the norm.
I’m posting it now because I’m off in Vancouver flogging beans with Sue (so really, the hummus is timely, no?) and yesterday morning’s CBC show happened to be about hummus. I made a recipe shared by CBC’s fabulous Julie Nesrallah, host of Tempo, who likes to chat about food with me on Twitter and who shared her very own mum’s hummus recipe. You’ll find it on the Eyeopener recipe page. (See the little tab at the top? There.) Thanks for sharing, other Julie with the dreamy voice.
Hummus is crazy versatile. I made batches with roasted beets and pumpkin and tandoori spice. You can add caramelized onions or chopped artichokes, olives and/or feta, or fresh peas or parsley or roasted carrots. Hummus gets on well with everyone and everything.
If you want to hear the CBC story, you can hear it here.
Also? Happy birthday Mike. Sorry you have to feed yourself today.
Roasted Chickpea Hummus
AuthorJulieIn a large, heavy skillet heat a generous drizzle of oil over medium-high heat. Saute the onion and chickpeas for 5-8 minutes, until the onions are soft and the chickpeas are turning golden. Add the chili powder and cumin. If you want to take the edge off the garlic, add that too and cook for a minute or two.
Ingredients
Directions
In a large, heavy skillet heat a generous drizzle of oil over medium-high heat. Saute the onion and chickpeas for 5-8 minutes, until the onions are soft and the chickpeas are turning golden. Add the chili powder and cumin. If you want to take the edge off the garlic, add that too and cook for a minute or two.
Ooooh, I love hummus! This looks wonderful!
Yum- I’ve been looking for a great hummus recipe! I can’t wait to try this one.
We went to Inglewood on Sunday last to walk around – haven’t been for ages and as we live near Spruce Meadows it’s an adventure to pick a different part of the city to visit. Reworks is a great little store and had some very cool things in it – unfortunately we didn’t buy anything. Maybe another time.
Hi Julie,
I love to make hummus and i was interested to know how you mashed it up – I’m always trying to get it as smooth as at the local Turkish though I guess that’s not the point here. Is the recipe complete?
Heather (an Australian reader)
Ha! whoops – you’re right, I stopped writing halfway through! or something! sorry about that.. will fill in the gaps!
Just got my first look at Spilling the Beans. WOW. You & Sue did a wonderful job!! I truly can’t decide what to make first.
Had to giggle when I realized you stopped writing that recipe! I love hummus too and I like making it but I want it to taste as good as the “Sabra” brand and it never does. Roasting chickpeas is a great idea. I’ll give it a go. Thanks Julie! Still don’t have Spilling the Beans. Can’t wait to see it.
Started prepping to make this delish sounding dish but fear I might have to go the rest of the jouney alone, once onions, and and chickpeas have been sautéed….heeheee, wheeeeeere is the rest of you recipe??? (Having a good laugh as this is totally something I would do)
Ugh, sorry! so many glitches and recipe layout errors since the site was updated… I don’t even think I have a record of it anymore!