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Recipe: Garlic-Lemon Hummus

Updated on July 13, 2016
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5 stars from 4 ratings of Garlic Lemon Hummus

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!


Cook Time

Prep time: 20 min
Ready in: 20 min
Yields: About 2 cups of hummus

Ingredients

  • 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

Instructions

  1. 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.
  2. Drain chickpeas and place in blender. Add all other ingredients. Blend until smooth. Done!

Step One

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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.

Step Two

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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.

Step Three - Enjoy!

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    • Just Ask Susan profile image

      Susan Zutautas 4 years ago from Ontario, Canada

      You had me at garlic :) Can't wait to try your hummus recipe.

    • KL Klein profile image
      Author

      Krissa Klein 4 years ago from California

      Ahh, another garlic lover! I'll confess, I sometimes add an extra bulb to this recipe, when I feel the need to repel vampires [and neighbors, and classmates], but it is delicious :)

    • Vacation Trip profile image

      Susan 4 years ago from India

      Awesome recipe. Thank you for sharing.

    • ChitrangadaSharan profile image

      Chitrangada Sharan 4 years ago from New Delhi, India

      Sounds simple and interesting! Definitely going to try it.

      Thanks for sharing the details!

    • RTalloni profile image

      RTalloni 4 years ago from the short journey

      A friend just gave us a home grown garlic and I believe I'll have to halve your recipe and use it this way. Yum, and thanks!

    • marieryan profile image

      Marie Ryan 4 years ago from Andalusia, Spain

      I am looking forward to trying this recipe. I love hummus, but have never tried to make it myself. I just have to search for the tahini.....

    • KL Klein profile image
      Author

      Krissa Klein 4 years ago from California

      marieryan, if you have any trouble finding tahini, try asking for Sesame Seed Butter - it's called by that too, and sometimes people don't know both names.

      Hope you enjoy the recipe!

    • BlossomSB profile image

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      I've made it before, but I like this recipe and it's set out so clearly, too. Love the photos.

    • KL Klein profile image
      Author

      Krissa Klein 2 years ago from California

      Thank you, BlossomSB!

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