{Recipe} Garlic Hummus

I love garlic and I love hummus.  This is the perfect recipe!  A bonus?  This recipe has no tahini in it!  At about $7 a bottle, it was not something I could buy all the time, or buy for it to sit forever in my cabinet and go bad.  This is not authentic hummus (if you call hummus with tahini “authentic”), but it is something you can make quickly and weekly (it takes about 30 minutes to make, including peeling the chickpeas!).  Use this with pita bread cut in wedges for a great appetizer for when people come over, or even as a nightly snack.  Once you try this recipe, you will not go back to the boring store-bought kind that’s full of preservatives!

I have a secret.  I have been known to make this without bothering to peel the chickpeas.  I know, I know, blasphemy, right?  Shhhh!  Though, you know what?  We didn’t even notice a difference.  So, if you are extra lazy, or extra busy, don’t even bother to peel those chicks.

Also, I have been known to overdo it with garlic (is there such a thing???)  It usually just makes my recipes taste better.  However, with this, stick to one or two garlic cloves.  The garlic isn’t cooked in this recipe, so the taste is quite sharp and stinging.  Keep that in mind.


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Print Recipe
Garlic Hummus
Course Snack
Prep Time 30 minutes
Cook Time 0 minutes
Servings
servings
Ingredients
Course Snack
Prep Time 30 minutes
Cook Time 0 minutes
Servings
servings
Ingredients
Instructions
  1. Remove the skins of the chickpeas by gently pinching them until the skin falls off. Discard the skins.
  2. Use a food processor to combine the chickpeas, garlic, cumin, salt, lemon, and olive oil, and pulse until it is creamy. Add half the liquid that the chickpeas come in for extra creaminess.
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