Prep 5 mins
Cook 0 mins
This doesn't get cooked, so the garlic does not mellow. I've scaled back the amount I usually use so as to be slightly more reasonable, but feel free to adjust it further one way or the other to suit your own tastes. Also, if you've never made hummus, it's not the most appealing substance when it's in progress, but it really is good when it's done. And one more note: if, like me, you don't like olives, include them anyway. They do make a flavour difference, but they get completely hidden once everything's all processed and blended.
- 425.24 g can chickpeas, drained (reserve the liquid)
- 59.14 ml tahini
- 14.79 ml lemon juice
- 1.23 ml ground cumin
- 14.79 ml olive, ideally pre-sliced
- 3 garlic cloves, minced
- Partially drain the chick peas, but leave them a little of their liquid.
- Pour everything in a food processor, and process the heck out of it using enough of the reserved liquid to allow smooth processing.
- You shouldn't be left with any particulate matter.
- Serve with pita bread.
- Crackers would probably work too.
This was delicious and tasted so much better than any store bought brand. This recipe is definitely a keeper.
Most large grocery's now have a speciality island with olives,peppers and pickled garlic.Since you buy by weight get the garlic and olives there.The pickled garlic is perfect for this and other recipes where you don't want the strong raw garlic flavor.I enjoyed this recipe with the addition of the olives.Thanks for posting.....Chef Jim