This version of hummus uses both roasted garlic and grated raw garlic – the former for background and the latter for bite.
Feel free to omit the cumin, or add whatever other herbs and spice you like – just don’t go overboard; the beauty of hummus is in its simplicity.
Ingredients
- About 3 tablespoons tahini (unsweetened natural almond or peanut butter will work in a pinch)
- 2 cloves garlic, finely minced
- 3 cloves roasted garlic
- Juice of 1 lemon
- 1-2 teaspoons cumin
- Whatever other spices you’d like to add, just don’t overdo it
- 1 14oz can garbanzo beans (aka chickpeas), drained
- Olive oil
- Dash of paprika, for garnish
Instructions
Add ingredients 1-6 to a food processor and turn on. Allow ingredients to mix well, 1-2 minutes. With the motor running, add garbanzo beans, about 1 tablespoon at a time, waiting 10 seconds between batches. With the motor still running, begin to drizzle in olive oil. You may need to stop to scrape down the sides with a rubber spatula. Continue this process until hummus reaches desired consistency, 5-7 minutes. Cover and refrigerate until needed. When served, drizzle with a bit of olive oil and a dash of paprika as a garnish.
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