The cold has a grip on our beloved Hills already and she has brought a friend. Both my beloveds, the husband and the elf, are in the grip of the season’s first cold. While soups have been bubbling away on the stove for days, I have donned my kitchen ninja cape (I know ninjas don’t wear capes but I’ve always wanted to) to sneak as much garlic in to their systems as I can. This roasted garlic and artichoke hummus has been working a treat. It has a full globe of garlic in it but because it is roasted, it doesn’t smack you in the taste buds the way raw garlic does. It has a slightly sweet flavour that works so well with the nuttiness of the chickpeas and acidity of the artichokes.
After making this dip a few times I am left scratching my head as to why I buy hummus from the store. I am even more baffled when I read the labels on store-bought dips and see all the additives… and these are the “all-natural” ones. Crazy. This hummus took about 40 minutes from start to finish but I wasn’t in the kitchen the whole time. I was doing a Florence Nightingale tending to my wounded, gently fluffing pillows and what-not. No wait, that was on the TV.
The point is, my roasted garlic and artichoke hummus is super quick, the recipe makes a tonne and I can regulate the flavours as I like. Win. The seeded flatbreads are simple, crunchy and just fantastic. Again, I can regulate how much salt and flavour I want. I used chia seeds, sesame seeds and linseeds but you can use whichever seeds you like. A little salt goes a long way too.
The one thing that is a tiny bit fiddly is de-skinning the chickpeas. Huh? OK, after I rinse and drain the chickpeas I take a little extra time to take the skins off them. It is simple to do, just pinch each pea and the skin will come off easily. It may seem tedious and while I wouldn’t recommend it as a party game, it is worth the effort and the extra creaminess you get in the finished product. If you are going to make a good hummus and this roasted garlic and artichoke hummus is GOOD, it is worth a little extra TLC. But, it is completely optional. If you don’t have the time nor the inclination, no matter. This hummus is packed with goodness and your body will thank you for it, skin or no-skin.
- 2 400 gram can salt-free chickpeas
- 1 400 gram can artichoke hearts
- 1 globe garlic
- 1/4 cup tahini
- juice of 1 1/2 lemons
- 2 - 3 tablespoons good quality olive oil
- 1/4 cup water
- a good pinch of sea salt
- seeded flatbreads
- 3 store-bought wholemeal flatbreads
- 1 teaspoon white sesame seeds
- 1 teaspoon black sesame seeds
- 1 teaspoon linseeds
- 1 teaspoon chia seeds
- sea salt to taste
- olive oil
- fresh parsley to serve optional
- Pre-heat oven to 180 degrees C
- Break the garlic globe in to cloves and roast in the oven for 10 minutes.
- Drain artichoke hearts and slice in half.
- Remove tray from oven and add hearts. Roast both the garlic and artichoke hearts for 15-20 minutes or until the artichoke leaves begin to brown on the ends. Remove from oven to cool.
- Rinse and drain the chickpeas and remove skins (optional)
- Put the artichoke hearts, tahini, lemon juice, salt and the soft insides of the roast garlic in to a food processor. Pulse a few times to break up.
- Add the chickpeas, water and olive oil and process until smooth. Taste and adjust if needed.
- Carefully slice the flatbreads in to two rounds by cutting along the outside seam.
- Combine the seeds in a bowl.
- Brush olive oil on the breads on one side (I brush the rough side) and sprinkle with the seed mix.
- Press down to fix the seeds to the bread and season with salt.
- Bake in the oven for 5 - 10 minutes or until crisp.
- Serve hummus with fresh parsley, a drizzle of olive oil and the seeded flatbreads.