Garlic Hummus Recipes

CREAMY ROASTED GARLIC HUMMUS

Steps:

• Preheat oven to 375°F Cut off the very top of the garlic clove (about 1/4") so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow to cool.
• Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Rinse and drain cooked or canned chickpeas. Add them, and all other ingredients, to the food processor and blend until completely smooth.
• Scrape ingredients off sides of food processor to make sure it blends evenly. If you find that the hummus is too thick, you can add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid.
• Serve at room temperature with crudites, warm pita or crackers.
• Optional: Sprinkle with chopped parsley or paprika before serving.

GARLIC HUMMUS

Steps:

• Combine all but the last 2 ingredients in a food processor until smooth.
• Stir in the tahini and garlic.
• Chill in the refrigerator and serve with pita triangles, veggies, crackers, or on a sandwich. Enjoy!

HUMMUS

Steps:

• Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

GARLIC HUMMUS

Steps:

• Combine garbanzo beans, garlic, lemon juice, tahini, water, olive oil, and salt in the bowl of a food processor; process until smooth.

ROASTED-GARLIC HUMMUS

Steps:

• Preheat oven to 400 degrees. Place garlic cloves on a small piece of foil, and lightly drizzle with 1 teaspoon olive oil. Seal foil to form a pouch, and roast garlic in oven until soft, about 20 minutes. Remove the garlic from the oven, and allow garlic to cool slightly; peel and transfer to the bowl of a food processor. Add the chickpeas, and process until finely chopped.
• Add lemon juice, sesame tahini, water, salt, cayenne pepper, and 1 tablespoon olive oil, and process until the texture is light and fluffy but not entirely smooth, about 2 minutes. Stir in chives, and transfer to a serving bowl. Serve with assorted crudites, if desired.

ROASTED GARLIC HUMMUS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Slice the top off each head of garlic. Drizzle the cut ends with 1 tablespoon olive oil and wrap in foil.
• Bake in the preheated oven for 35 minutes. Remove and let sit until cool enough to handle. Turn on the broiler.
• Reserve liquid from chickpeas. Rinse and drain chickpeas; transfer to a blender.
• Add 1/2 of the reserved chickpea liquid to the blender with lemon juice and 2 tablespoons olive oil. Squeeze in roasted garlic from 2 of the heads. Blend until creamy, adding more chickpea liquid if needed.
• Split pita rounds and cut into quarters. Place on a baking sheet.
• Place under the preheated broiler until crisp, 2 to 3 minutes.
• Place hummus into a bowl. Make a well in the center and squeeze roasted garlic from the remaining head into the well. Sprinkle with paprika. Serve with pitas.

GARLICKY LEMONY HUMMUS

Steps:

• Pour all garbanzo beans into the bowl of a food processor; pulse several times to slightly break some of the beans. Add garlic, lemon zest, lemon juice, cumin, basil, salt, cayenne pepper, and ground black pepper; blend until the beans are beginning to look like large crumbs, about 1 minute.
• With the food processor running, gradually stream reserved liquid from garbanzo beans, olive oil, and sesame oil into the beans mixture; continue to blend until all liquids are integrated with the garbanzo bean mixture into a smooth hummus.

TRADITIONAL GARLIC HUMMUS

Steps:

• Place all ingredients in food processor and blend until smooth, adding more lemon if necessary to obtain desired consistency. The blending can take as long as 3-4 minutes Be patient it comes out better!
• I have made this a lot lately and I have come to learn that I must follow the directions EXACTLY especially with the Tahini paste.
• Refrigerate for several hours. May be made a week ahead of time.
• Serve with Pita Bread or Pita Chips or your fingers. They all taste great with it!