Recipe by Mrs Goodall
I made up this recipe from another hummus recipe. I really make it to taste, and it seems to be a little different each time...so add or delete as you see fit! I like a lot of garlic I've gone as high as 15 cloves, but I think 10 is probably the right amount. Sometimes this comes out thicker than I'd like (sometimes not)...if so, I add a bit more water and/or olive oil. If you don't like cilantro, you could use parsley. I love this as a dip, or with pita or naan and tomatoes and cucumbers!! Served this one as an appetizer at my wedding! YUM!
Top Review by Slewfoot Sue
I liked the thickness! This was very good as a celery stuffer w/a little paprika sprinkled on it. Have to admit that I added 4 jalpenos to make it spicy but will add even more next time! Thanks!
- 10 garlic cloves
- 2 teaspoons salt
- 2 (15 1/2 ounce) cans chickpeas, drained and rinsed (garbanzos are the same thing)
- 2⁄3 cup tahini, well stirred
- 1⁄4 cup fresh lemon juice (or to taste)
- 1⁄4 cup olive oil
- 1⁄2 cup water
- 2 bunches cilantro, stems cut off (or to taste)
- 2 tablespoons pine nuts, lightly toasted (or more to taste)
- 2 tablespoons ground cumin (or to taste)
Directions See How It's Made
- On a cutting board mince and mash the garlic to a paste with the salt.
- In a food processor puree the chick-peas with the garlic paste, the tahini, the lemon juice, the oil and water, scraping down the sides, until the hummus is smooth. Add water/oil, if necessary, to thin the hummus to the desired consistency.
- Add salt to taste.
- Add cumin and blend, taste and adjust if necessary.
- Add cilantro and process until chopped into mixture.
- Add toasted pine nuts and process until blended -- or you can just add them on top, whole, as garnish.
- Transfer the hummus to a bowl and serve.