Recipe: Garlic-Lemon Hummus
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This creamy garlic-lemon hummus calls for cooking the garlic first, to bring out the sweet, nutty flavors and reduce the sharpness.
Making your own hummus can seem intimidating at first, but it is actually very easy, provided you have a blender or food processor.
I find the taste is much better than store-bought hummus, so it's well worth the effort.
If you can, make it a few hours ahead and let it "rest" in the fridge. It's good fresh, but the flavors seem to come out even better if you let it sit for a while.
It also freezes well, so I sometimes make extra and store the rest.
Makes a wonderful snack or picnic food!
- 2 cups chickpeas, canned or cooked
- 2 tablespoons tahini
- 5 tablespoons olive oil
- 1/4 cup water
- 2 heads garlic
- 1 lemon
- 1/2 teaspoon salt
- Peel and dice 2 heads of garlic. In a small frying pan, combine garlic with 2 tablespoons olive oil, and 1/2 teaspoon salt. Simmer on medium heat until the garlic is soft and tastes sweet.
- Drain chickpeas and place in blender. Add all other ingredients. Blend until smooth. Done!
Peel and dice 2 heads of garlic. In a small frying pan, combine garlic with 2 tablespoons olive oil, and 1/2 teaspoon salt. Simmer on medium heat until the garlic is soft and tastes sweet. You'll need to stir it now and then to make sure it doesn't stick or burn, burnt garlic tastes bitter and horrible.
Drain chickpeas. In a blender, combine chickpeas, tahini, 3 tablespoons of olive oil, and 1/4 cup water. Add the garlic/oil/salt mix, and the juice of 1 lemon, and blend until smooth.
Chill in the refrigerator for an hour or two, for maximum flavor to develop - or if you're impatient like me, just go ahead and eat it.
I like it served on corn chips, although it's also good on toast or on pita bread. Or just eaten by the spoonful when nobody is looking.