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Even when I get extremely busy, I rarely want to purchase store bought hummus.

I'm not against purchasing a good quality one, but making your own flavor wise is so much better!

Here is my recipe which is traditional using canned chickpeas, but enhanced with roasted garlic. 

I used a whole head to really capture the flavor. Don't worry about the garlic being too over the top as roasted garlic is more mellow in taste than raw. 

To make a really good hummus, it all starts with the ingredients. You can use canned chickpeas, but good quality Tahini makes a difference.

I have personally been using Beirut Tahini for many years and this particular tahini has just the right consistency of smoothness and delicious flavor that never fails. 

Also, I like to top off my hummus with sumac, which is a spice made from dried and ground berries of the sumac shrub native to the Middle East and Mediterranean regions. 

The flavor of sumac has a tangy sour taste similar to lemon, but this spice can be used in other recipes such as salad dressings and marinades. It's also a prominent spice used in popular spice blends like za'atar.

Enjoy this simple recipe with fresh pita bread, olives or your favorite cut up raw veggies. Enjoy!

Roasted Garlic Hummus

Ingredients:
1 head of garlic, roasted
1 can of chickpeas, rinsed  (reserve 1/4 cup liquid) Also save a few chickpeas for garnish
Juice of 1 lemon
1/4 cup of Beirut tahini
1/2 teaspoon of cumin
1 teaspoon of Spanish smoked paprika
1/2 teaspoon of salt or to taste
2 tablespoons of extra virgin olive oil
Extra olive oil for finishing
Sumac (optional for finishing)

Directions:
Preheat oven to 400 F.

Roast the garlic, by cutting off the top of the garlic and sprinkle with salt and pepper wrapped tightly in aluminum foil. Cook for 30 mins or until golden brown in color. For a detailed quick video on how to do this watch this "Perfect Oven Roasted Garlic Video."

Once the garlic is roasted add to a food processor or blender along with the rest of the ingredients.

Blend the mixture until in becomes smooth in texture. 

Transfer to a bowl and drizzle with additional olive oil and place the reserved chickpeas on top as a garnish.

Sprinkle  with sumac if desired. Serve.

Chicken Kabobs is something I enjoy making a lot especially when I want to get enough protein into my meals.

They can be seasoned in a variety of ways and when you prepare them  outdoors on a grill, chicken kabobs have outstanding flavor!

However, my recipe will reflect on using your oven or  indoor grill  for convenience.

I drew inspiration for this recipe from a Mediterranean market I would purchase ingredients from.  Sumac is an ingredient that is optional in this recipe but it adds additional color and flavor. 

Although this recipe uses simple ingredients, it packs lots of flavor. I use lean chicken breast, but chicken tenders can also be used. The yogurt marinade keeps the chicken moist and tender. The longer the marination, the more the flavor develops.

Chicken Kabobs
Serves 4

(Marinade)
1 cup of  plain Greek Yogurt
2 tablespoons olive oil
2 cloves garlic, minced
Juice of 1 lemon
1 teaspoon paprika
½ teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
½ cup of fresh parsley, chopped

(Rest of Ingredients)
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes or chicken tenders
1 bell pepper, cut into chunks
1 red onion, cut into chunks
Wooden skewers (soak them in water for 30 minutes before using to prevent burning)
Sumac (for garnishing, optional)

Instructions:
Preheat your oven to 400°F.

In a small bowl, mix the yogurt, olive oil, minced garlic, paprika, cumin, salt, and black pepper to create a marinade.

Place the chicken cubes in a large bowl and pour the marinade over them. Toss the chicken until evenly coated. Let it marinate for at least 15-20 minutes and up to 3 hours or overnight.

While the chicken is marinating, prepare your vegetables.
Thread the marinated chicken, bell pepper and onions onto the wooden skewers, alternating between the ingredients.

Place the skewers on a baking sheet lined with parchment paper or aluminum foil to prevent sticking.
Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender, turning the skewers halfway through cooking.
Once cooked, remove the skewers from the oven and let them cool for a few minutes.
Garnish with sumac if desired. Serve.

*If doing these on an indoor grill with two plates, the kabobs will cook more quickly and will cook in half the time.