Plain hummus needs no tampering with, I could happily eat it with a spoon just as it is. But for something a little different and extra special, I’ve added roasted garlic and rosemary to this hummus.
It’s beautiful, strong flavour makes it the perfect dip or spread for a picnic or summer lunch!
I have no idea which way the weather is going in England any more. One day it’s so warm and sunny, I think “This is it! winter is over.” and then the next day it snows!?
Not that I don’t love winter but I like to get at least a vague idea of the seasons. That doesn’t happen in this country though, unfortunately.
Anyway, I’m covering all bases with this recipe because even though it’s perfect for garden parties and the like, it’s also just amazing as a comforting snack to spread on some toast.
To help me make this recipe, Debenhams sent over a Nutri Ninja which had me hopping (yes, hopping) about my kitchen in excitement. I love new kitchen gadgets and this was one I had previously had my eye on.
Nutri Ninja with Auto IQ
The thing that sets the Nutri Ninja apart from other blenders, is that it lets you retain ALL of the nutrients and vitamins of your favourite fruits and vegetables, nuts and seeds. It’s very powerful and can even blend ice!
What I love about it: I love that I can throw anything into it (for example, a chopped apple that includes the core and seeds) and it will blend it up, extracting the nutrients. I also love that it’s super easy to clean. Sometimes I just give it a quick rinse but it’s also dishwasher safe.
My one complaint: It’s noisy. Which isn’t too much of an issue since you only need to run it for a few seconds!
When I think of the Nutri Ninja, I, like most people, think mainly of smoothies. It’s AMAZING for smoothies but you can also make so many other things with it. You can also make soups, dips, cocktails and more! Case in point, this hummus:
This hummus is just so flavourful, I want to spread it on everything! From crackers to sandwich fillings. It’s:
- Vegetarian & vegan
- Gluten-free & grain-free
- Super easy to make
- 1 medium garlic bulb
- 1 x 400g tin chickpeas, drained and rinsed
- 1 tbsp tahini
- A few fresh rosemary leaves
- Juice from half a lemon
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 80 ml / 1/3 cup water
- Preheat the oven to 200C. Chop the top off the garlic bulb so the tops of the cloves are exposed. Wrap lightly in foil and roast for an hour. Then leave to cool before removing the skins.
- Add all the ingredients to a high-powered blender and mix until smooth. If it's too thick, add more water.
- Serve with extra olive oil drizzled on top and a sprig of rosemary. Enjoy!
[color-box color=”green”]If you’ve tried one of my recipes, I would love to see and hear about it! Leave a comment below and tag your social media posts with #WallflowerKitchen :-) [/color-box]
I think this hummus would be absolutely incredible used in my Hummus & Mediterranean Veg Tart recipe. Click here or on the image below to get the recipe!
What’s your favourite way to flavour hummus? Do you like it just as it is or with something extra?
Disclaimer: This is a sponsored post but all content and opinions are my own :-)