Tony ZentgrafHummus is a great dip, spread in a wrap, a great addition to a crudite tray and is a condiment for Shawarma. Easy to make and great on bagel chips.
Garlic Hummus (GF)
Print RecipeServings: 8 servings
Great variations to roasted garlic instead of raw, add drained roasted red peppers.
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Recipe Multiplier
- 1 can Chickpeas (Garbanzo Beans)
- 2 ea Garlic Cloves
- 1 tbsp Tahini Paste
- 1 ea Juice of 1 lemon
- 1 tbsp Extra Virgin Olive Oil
- ¼ tsp Cumin
- ½ tsp Kosher Salt
Instructions
- Drain and reserve the liquid from the Chickpeas. The liquid is a great way to add back to the hummus to balance the consistency.
- In a food processor bowl, add the Garlic and pulse to chop the garlic.
- Add the Chickpeas to the bowl and chop to break down the chickpeas.
- Add the Tahini and Cumin to the food processor.
- Add some about a tablespoon of the chickpea liquid to allow the chickpeas to be broken down more as you pulse them.
- Add the lemon juice and pulse the processor. Scrape down the sides.
- Drizzle the Olive Oil and process further.
- Let the food processor run for 2-3 minutes to smooth out the hummus.
- Add salt and adjust seasoning and consistency with olive oil or chickpea juice.
- Put the hummus into the refrigerator to allow the flavors to come together, a few hours to overnight.
