Community Pick
Tangy Garlic Hummus
photo by gailanng
- Ready In:
- 5mins
- Ingredients:
- 8
- Yields:
-
1 Dip
- Serves:
- 16
ingredients
- 2 cups canned garbanzo beans, rinsed and drained
- 1⁄3 cup tahini
- 1⁄4 cup lemon juice
- 1 teaspoon salt
- 2 garlic cloves, minced
- 1 tablespoon olive oil (plus more as needed)
- 1 pinch paprika
- 1 teaspoon minced fresh parsley
directions
- Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor.
- Blend until smooth.
- Pour olive oil into feed tube over the garbanzo bean mixture to make a smooth mixture.
- Transfer mixture to a serving bowl.
- Adding additional oil as needed.
- Sprinkle with paprika and parsley.
Reviews
-
Great Hummus Rita - loved this to bits! Mine was very thick; a trick I learned when I had the restaurant in Cyprus, was to add water as well as the lemon juice and olive oil! I also added a wee bit of cumin for a lovely Cypriot flavour. A classic recipe which deserves a place in the recipe database. Made for ZWT4 - another FINE dining experience with Bordeaux Rita! THANKS! FT:-)
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The first time I made this my dh said it was gritty. It was my first attempt at homemade hummus so back to the drawing board I went. I doubled the olive oil, added a little water and presto bye bye gritty texture. I added about 1 tsp. cumin the second time. It was quite tasty. Also, I purchased dried chickpeas and used those instead of canned. I soaked them overnight and boiled them for about 1 hour 45 minutes. Then I let them cool and used them for the recipe. I had a two pound bag and had enough to seperate them into 7 two cup portions (and the bag cost $1.84 USD)! Now when I want to make another batch (and I will be making another batch) I can just grab a portion bag out of the freezer and thaw and go.
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Tweaks
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We cooked a bag of chickpeas using 2 large chopped seeded jalapeños, 1/8th of a cup both yellow and orange bell peppers, 2 stalls of chopped celery, one large chopped sweet onion, 3 copped green onions, 3 chicken bouillon cubes, around 8 cups of water. Cooked the peas until soft, drained them, followed the recipe above X 3 because there was 6 cups of drained cooked chickpeas. Added 8 cooked seeded hatch peppers. Food processored the concoction until well chopped/mixed. The hatch peppers added an amazing "kick" of flavor and a taste of "heat".
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I love hummus. This recipe tastes quite similar to my tried and true hummus, which I obviously love. The flavor is excellent. I didn't feel this needed salt since canned beans are salty anyway. I also added 1 tb water instead of oil for personal preference. This hummus has a great smooth creamy consistancy and the little bit of parsley makes it quite pretty.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey