The thing that’s cool about garlic hummus, is that you can add yummy stuff to the garbanzos when you put them in the food processor…
… red peppers, sun-dried tomatoes, olives, cilantro, pesto, cheese, sauteed mushrooms, or jalapenos. Well, you get the idea.
Garlic Hummus
- 4 cloves garlic (or more)
- 20 ounces drained & rinsed garbanzo beans (also known as chickpeas)
- 1 teaspoon baking soda
- 1 recipe tahini (or 3/4 cup store-bought tahini)
- 1/4-1/2 cup extra virgin olive oil
- 1/8 cup fresh lemon juice
- 1/2 to 1 cup leftover hummus water
- 2 teaspoons ground cumin
- 1 teaspoon salt (or a little more if needed)
- 1 teaspoon pepper or white pepper to taste, if desired
Preheat oven to 350°F. Place garlic cloves with skins on in a small baking dish and roast for 20 minutes. Peel skins off garlic and set aside.
Place garbanzo beans in a pot with water and baking soda. Bring to a boil, turn down the heat a bit, and simmer for 20 minutes. The cooking time and baking soda will help soften the beans which will make your hummus creamier.
Set aside one cup of the hummus water and set aside. Drain beans and place them in a food processor. Add roasted & peeled garlic, tahini, olive oil, lemon juice, 1/2 cup of hummus water, and seasonings. Blend until delightfully smooth. If your hummus is too thick, you can add the other half a cup of water.
For a pretty pop of color and added flavor, you can chop up some fresh herbs, minced jalapeno peppers, bell peppers, or tomatoes & place them on top. Perfect served with your favorite chips, veggies, or bread.
