GARLIC HUMMUS
The garlic in this delicious hummus gives it a great spicy kick! We love it so much we make it at least once a week :)
Provided by Midwest Maven
Categories Lunch/Snacks
Time 10m
Yield 1 bowl, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all but the last 2 ingredients in a food processor until smooth.
- Stir in the tahini and garlic.
- Chill in the refrigerator and serve with pita triangles, veggies, crackers, or on a sandwich. Enjoy!
Nutrition Facts : Calories 156.8, Fat 6.7, SaturatedFat 0.9, Sodium 225.6, Carbohydrate 20.3, Fiber 4.1, Sugar 0.2, Protein 5.2
GARLIC HUMMUS
Homemade garlic hummus.
Provided by melissa west
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine garbanzo beans, garlic, lemon juice, tahini, water, olive oil, and salt in the bowl of a food processor; process until smooth.
Nutrition Facts : Calories 97 calories, Carbohydrate 13.7 g, Fat 4.2 g, Fiber 3.2 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 290.1 mg
HEAVY ON THE GARLIC HUMMUS
I was going through some old recipe files and came across this recipe from a local mediterranean restaurant no longer in business. I had never made it so I decided to give it a try and I'm glad I did.
Provided by Luby Luby Luby
Categories Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place all ingredients except oil and parsely in food processor.
- Blend until smooth.
- Slowly add 1/4 cup olive oil and continue processing until mixed well.
- If mixture is too stiff add water a little at a time until it reaches a smooth and creamy consistency (you don't want it runny).
- Remove from processor and add parsley.
- Chill for at least four hours.
- Spread on plate in a thin layer.
- Drizzle additional oil on top.
- Sprinkle with paprika and served with pita bread.
Nutrition Facts : Calories 382.2, Fat 21.7, SaturatedFat 3, Sodium 838.5, Carbohydrate 39.6, Fiber 8.5, Sugar 0.7, Protein 11
SPICY GARLIC HUMMUS
I have tried a lot of hummus recipes, and this one is a combination of a few of my favorites, and is now the only one I use. I grow my own little Super Hot Chili Peppers and so that is what I use, but you can substitute any pepper you like, or use hot pepper flakes. I like a lot of garlic and a bit of a kick, but this recipe is easily alterable to your own tastes so adjust it as you see fit. I like my hummus thick so I usually skip the water. Another nice variation is to add a bit of red, green, and yellow bell peppers. It makes the hummus really pretty! Any hummus lover will tell you that the spread can be used so many ways. My favorite uses for this is as a vegetable dip or as a sandwich spread in a whole wheat veggie wrap. Yum!
Provided by Vino Girl
Categories Spreads
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Process garbanzo beans, tahini, chili pepper, garlic, and lemon juice in a food processor or blender (I use a mini-chopper) until smooth.
- Add water as needed to achieve the consistency you prefer.
- Place mixture into a glass bowl.
- Stir in cumin, cayenne pepper, paprika, salt and black pepper.
- Cover and refrigerate for at least a couple of hours.
- The flavor improves greatly if given this time to develop.
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- Remove the loose papery outside skin from the garlic heads, but keep the cloves intact. Cut about 1/2 inch from top. Place the garlic cloves each in a piece of foil that's large enough to wrap around. Lightly drizzle with olive oil. Close the foil up. Bake in heated oven for 40 to 45 minutes or until the garlic is very soft. Remove from heat and let cool briefly, then peel.
- In the bowl of a food processor, fitted with a blade, place the roasted garlic, chickpeas, tahini, lemon juice, and water. Sprinkle salt, sumac and cayenne. Blend until smooth. Be sure to add a little more water as needed, until you achieve desired smooth texture. You can also add a little more lemon juice to your taste. Taste and adjust for salt and spices.
- Spread the roasted garlic hummus in a bowl. Add a generous drizzle of quality extra virgin olive oil. Top with za'atar spice, and if you like, parsley, toasted pine nuts, and crumbled feta.
EASY ROASTED GARLIC HUMMUS - THE CHUNKY CHEF
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4.7/5 (21)Estimated Reading Time 7 minsServings 4Total Time 5 mins
- To a food processor add chick peas, lemon juice, tahini paste, salt, cumin and rosemary, and pulse for about 1 minute.
- Scrape down sides and bottom of food processor, add about 3/4 of the roasted garlic, (set the rest aside to mince for garnish). Pulse until combined.
- While the food processor is on, stream in 2 Tbsp olive oil and 2-3 Tbsp water. 3 Tbsp will yield a slightly thinner hummus and 2 Tbsp will yield a slightly thicker hummus. I usually use between 2-3. Pulse until desired smoothness is reached.
- To serve, place hummus in a dish, make slight indentations and drizzle with olive oil. Sprinkle with desired garnishes and serve with fresh pita, naan, pita chips or vegetables.
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