Garlic Hummus

Yesterday, I needed a fast and healthy lunch. After a quick scan of my fridge and pantry, the realization that I needed to go grocery shopping was evident. So, not a lot of options, however, in the very back of one cupboard I found garbanzo beans! Eureka! And thus the hummus was born! I love hummus, especially with lots of lemon juice and garlic. I have a little garlic obsession. If you don’t know what I’m talking about, refer to this post about guacamole. You’ll see what I mean. Anyways, I love the stuff and since Gordon HATES hummus, I decided I’d make a small batch and eat it myself before I leave tomorrow for a race! (Did I mention I’m running a race Saturday? Yup, I am! Another half marathon! Wahoo! I’ll give details on Monday…)

Anyways, part of the reason my wonderful husband hates my hummus so much is because of all the garlic. All I say to that is more for me! Haha! Maybe subconsciously I realize I want to eat it all myself so I put more garlic in to repel him more. Maybe I should see a therapist for that….. Hmm.

Very few ingredients are needed for this recipe, so be sure to use the best stuff you can find. I used organic garbanzo beans, fresh lemon juice, the best tahini paste I could find and fresh gahlic. Don’t forget that you can adjust flavors and seasonings to your liking. I use a lot of garlic–if you are like my husband and hate the stuff then leave it out. Simple as that.

Also, this stuff is really healthy. High in fiber and low in fat. Plus if you serve it with some vegetables and whole grain pita or bagel, then it becomes a super healthy yet light lunch. Perfect for summer!

Have a great weekend, folks! If I don’t die running, then I’ll be seeing you bright and early Monday morning with a new post!

Garlic Hummus
yield: 4 servings

Ingredients:
1-15 oz. can garbanzo beans rinsed and drained
2 heaping tablespoons tahini paste
1 lemon, juiced (about 1/4 cup)
2 cloves garlic, minced
1 tablespoon light flavored oil such as light olive oil or canola oil
salt
pepper
____________
vegetables
pita
bagel chips
anything else you want to dip

Directions:
Pour all ingredients into food processor. Pulse until desired consistency is reached. (I like mine thick with a little texture, so it didn’t take me long to get there. If you want more of a smooth consistency, add in 1-2 more tablespoons oil and keep processing!) Serve with vegetables, or pita. Store in refrigerator for up to 5 days in an airtight container.

Recipe TIPS
The garlic flavor becomes stronger the longer the hummus sits. So, at first when you make this, you may not taste a strong flavor, however, the next day you will, so beware! Don’t be like me and think there isn’t enough and add in 2 extra garlic cloves!

    Pin It

4 Responses to “Garlic Hummus”

  1. #
    1
    hailey — December 31, 2010 at 11:23 pm

    Hi Lauren!
    I made this hummus this morning for our New Year’s party tonight, and it is delicious! It is a struggle to wait for the guests to arrive without eating it all first :)
    Thank you so much!

    Reply

  2. #
    2
    melinda — October 14, 2011 at 7:44 pm

    Looks yummy! I always have so much hummus leftover.. Do you do anything else with your hummus besides use as a dip? The only other thing I have tried is using it as a spread on my turkey sandwiches.. which is actually very good!

    Reply

    • Anna S. — January 31st, 2012 @ 3:45 am

      I use hummus as a “sauce” to make a Mediterranean pizza on a pita or a wheat tortilla. I put that on the toasted “crust” and then cover it with raw baby spinach, sauteed onions and bell peppers, chopped tomatoes and feta cheese, then stick it in under the broiler until it starts to brown. It’s awesome!

      Reply

  3. #
    3
    jay — November 19, 2012 at 2:32 pm

    If you don’t have tahini paste on hand you can substitute Sesame Oil for the same flavor.

    Reply

Leave a Comment