Hummus with Garlic, Lemon and Rosemary Olive Oil

I’ve been really into making my own dips lately, and this week I decided to try my hand at some hummus. My old housemate used to make incredible hummus just out of a pan, and since I don’t have a blender, that’s what I decided to do. To add some interest to the hummus, I decided to make an infused olive oil to go along with it- Alex and I did this when we made risotto last month and it was delicious. I began by heating some oil in a small pan, and added a clove of finely chopped garlic. Once the garlic was golden-brown I added the lemon peel and good amount of rosemary. I let that all heat up together, and after a few minutes I took it off high heat and poured it into a small bowl. The olive oil was darker than usual, and smelled incredibly fragrant, which means that it was properly infused.

Then I began on the hummus itself, and within five minutes realised that I’d made a mistake. Garbanzo beans are incredibly hard (imagine that!) and so just dumping them in a pot and adding water (what I did) doesn’t do much. So to save yourself the anguish of standing in front of a pot and mashing up garbanzo beans for twenty minutes, soak or boil them beforehand. This will also make the skins come off beautifully- the texture that they add is my favourite part of homemade, unblended hummus.

These are my sad, unsoaked and unboiled garbanzo beans. I had to mash them constantly for far too long, and continually add water to keep them from burning. After about twenty minutes, they were looking slightly better. But only slightly.

At this point I added plenty of salt, pepper and paprika, as well as a bit of freshly squeezed lemon juice. I then transferred it all into a smaller bowl and used a fork to continue mashing it up- this worked better than I’d imagined, and by the time I was ready to sit down and eat, I actually had something that resembled hummus, yayy!

I drizzled the rosemary, lemon and garlic infused olive oil on top of the hummus, and garnished it with some extra rosemary and paprika. I served them with the same homemade tortilla chips I made with guacamole a few weeks ago, and it was delicious! I consider this attempt one at hummus, and when I regain enough of my dignity to face a can of garbanzo beans again, I’ll give it another go and report back!


Homemade Hummus with Rosemary, Lemon and Garlic Olive Oil