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Garlic Hummus (GF)

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Course: Condiment, Crudite, Lunch, Side
Cuisine: Mediterranean
Keyword: Chickpeas, Garlic, GF, Gluten Free, Hummus, Olive, Olive Oil
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 servings
Author: Chef Tony Zentgraf
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.