Recipe For Garlic Hummus

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ROASTED-GARLIC HUMMUS



Roasted-Garlic Hummus image

Tangy hummus is perfect for parties or as a quick and healthful snack when served with a colorful array of fresh vegetables. Roasted garlic, fruity olive oil, and sesame tahini enliven the flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

3 large garlic cloves, unpeeled
1 tablespoon plus 1 teaspoon extra-virgin olive oil
One 19-ounce can chickpeas, drained
1/4 cup freshly squeezed lemon juice
3 tablespoons sesame tahini
3 tablespoons water
1 teaspoon coarse salt
1/4 teaspoon cayenne pepper
1/4 cup fresh chives, minced
Assorted crudites, for serving

Steps:

  • Preheat oven to 400 degrees. Place garlic cloves on a small piece of foil, and lightly drizzle with 1 teaspoon olive oil. Seal foil to form a pouch, and roast garlic in oven until soft, about 20 minutes. Remove the garlic from the oven, and allow garlic to cool slightly; peel and transfer to the bowl of a food processor. Add the chickpeas, and process until finely chopped.
  • Add lemon juice, sesame tahini, water, salt, cayenne pepper, and 1 tablespoon olive oil, and process until the texture is light and fluffy but not entirely smooth, about 2 minutes. Stir in chives, and transfer to a serving bowl. Serve with assorted crudites, if desired.

Nutrition Facts : Calories 153 g, Fat 7 g, Fiber 4 g, Protein 5 g, Sodium 538 g

CREAMY ROASTED GARLIC HUMMUS



Creamy Roasted Garlic Hummus image

This is truly the perfect hummus, in my humble opinion. Roasting the garlic brings out its nutty and sweet flavor and cuts down on the sharpness. It's well worth the time! Try it, I don't think you'll be disappointed.

Provided by Whats Cooking

Categories     Spreads

Time 1h5m

Yield 14 serving(s)

Number Of Ingredients 7

2 cups canned chick-peas or 2 cups cooked chickpeas
2 tablespoons tahini
4 tablespoons olive oil
1/4 cup warm water
1 large head of garlic
1 lemon, juice of
1/4 teaspoon sea salt

Steps:

  • Preheat oven to 375°F Cut off the very top of the garlic clove (about 1/4") so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow to cool.
  • Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Rinse and drain cooked or canned chickpeas. Add them, and all other ingredients, to the food processor and blend until completely smooth.
  • Scrape ingredients off sides of food processor to make sure it blends evenly. If you find that the hummus is too thick, you can add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid.
  • Serve at room temperature with crudites, warm pita or crackers.
  • Optional: Sprinkle with chopped parsley or paprika before serving.

Nutrition Facts : Calories 91.1, Fat 5.3, SaturatedFat 0.7, Sodium 146.2, Carbohydrate 9.3, Fiber 1.8, Sugar 0.1, Protein 2.2

GARLIC HUMMUS



Garlic Hummus image

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

1 (15 1/2 ounce) can garbanzo beans (drained, but save the liquid)
6 tablespoons water (from the drained can you reserved)
salt and pepper
1/4 teaspoon paprika
1/4 teaspoon cumin
3 -5 tablespoons lemon juice (depending on taste)
1 tablespoon olive oil
3 tablespoons tahini
6 -8 garlic cloves, minced

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

BEST HUMMUS



Best Hummus image

Learn how to make the best homemade hummus! It's creamy, dreamy and light. This hummus recipe is easy to make-no peeling chickpeas or overnight soak required. Recipe yields about 2 cups.

Provided by Cookie and Kate

Categories     Dip

Time 40m

Number Of Ingredients 10

1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
1/2 teaspoon baking soda (if you're using canned chickpeas)
¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
1 medium-to-large clove garlic, roughly chopped
1/2 teaspoon fine sea salt, to taste
1/2 cup tahini
2 to 4 tablespoons ice water, more as needed
1/2 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
Any of the following garnishes: drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley

Steps:

  • Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they're quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
  • Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
  • Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
  • While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
  • Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
  • Taste, and adjust as necessary-I almost always add another 1/4 teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
  • Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.

Nutrition Facts : ServingSize 1/4 cup, Calories 151 calories, Sugar 1.5 g, Sodium 224.9 mg, Fat 10.6 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 11.1 g, Fiber 3.4 g, Protein 4.9 g, Cholesterol 0 mg

LEMON GARLIC HUMMUS



Lemon Garlic Hummus image

This is lighter and tastier than the original. Serve with pita wedges.

Provided by PREDESTOGO

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 15m

Yield 6

Number Of Ingredients 6

2 cups garbanzo beans (chickpeas), rinsed and drained
5 tablespoons fresh lemon juice
¼ cup olive oil, or more to taste
1 ½ tablespoons tahini (sesame seed paste)
4 cloves garlic, minced, or more to taste
1 pinch coarse salt

Steps:

  • Combine garbanzo beans, lemon juice, olive oil, tahini, garlic, and salt in a food processor and pulse several times to mix. Process until hummus is smooth, about 1 minute.

Nutrition Facts : Calories 203.2 calories, Carbohydrate 20.6 g, Fat 11.9 g, Fiber 4 g, Protein 4.8 g, SaturatedFat 1.6 g, Sodium 310.8 mg, Sugar 0.3 g

HUMMUS



Hummus image

For a quick dip, make Ina Garten's Hummus recipe from Barefoot Contessa on Food Network; use tahini, garlic and lemon juice to brighten up canned chickpeas.

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield about 2 3/4 cups

Number Of Ingredients 7

4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce

Steps:

  • Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

ROASTED GARLIC HUMMUS



Roasted Garlic Hummus image

Two entire heads of garlic might seem like an awful lot to add to a bowl of dip, but don't fear. When roasted, the pungent cloves mellow out for a rich but not-too-overpowering hummus.

Provided by Casey Barber

Categories     Healthy Garlic Recipes

Time 1h30m

Number Of Ingredients 9

2 heads garlic
2 teaspoons extra-virgin olive oil, plus more for garnish
1 (15 ounce) can chickpeas, rinsed
¼ cup tahini
Zest of 1 lemon
2 tablespoons lemon juice
½ teaspoon kosher salt
½ teaspoon ground cumin
¼ cup water

Steps:

  • Preheat oven to 400°F. With a sharp paring knife, slice about 1/2 inch off the top of each garlic head to expose the cloves. Place each head on a piece of foil and drizzle each with 1 teaspoon oil. Wrap tightly and roast until the garlic feels soft when gently squeezed, 45 minutes to 1 hour.
  • Carefully unwrap the foil packets and let the garlic cool for at least 15 minutes, until cool enough to handle. Starting at the root end of each garlic head, squeeze the softened cloves into the bowl of a food processor. If desired, reserve a few whole roasted cloves for garnish.
  • Add chickpeas, tahini, lemon zest, lemon juice, salt, cumin and water to the food processor. Process until combined, scraping down the sides of the bowl as needed.
  • Transfer to a bowl. Drizzle with additional oil and garnish with whole roasted garlic cloves, if desired.

Nutrition Facts : Calories 113 calories, Carbohydrate 12 g, Fat 6 g, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, Sodium 195 mg, Sugar 2 g

EASY HUMMUS RECIPE: HOW TO MAKE HUMMUS



Easy Hummus Recipe: How to Make Hummus image

How to make hummus the traditional way. No fuss. No extra flavors added. Just a plain, classic homemade hummus recipe. And a couple of tricks will ensure you achieve the best hummus ever--thick, smooth, rich, and ultra creamy. Be sure to see the video tutorial as well.

Provided by Suzy Karadsheh

Categories     Appetizers

Time 20m

Number Of Ingredients 9

3 cups cooked chickpeas, peeled (from 1 to 1 1/4 cup dry chickpeas or from quality canned chickpeas. See recipe notes for more instructions on cooking and peeling chickpeas)
1 to 2 garlic cloves, minced
3 to 4 ice cubes
1/3 cup (79 grams) tahini paste
½ tsp kosher salt
Juice of 1 lemon
Hot water (if needed)
Early Harvest Greek extra virgin olive oil
Sumac

Steps:

  • Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
  • While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
  • Spread in a serving bowl and add a generous drizzle of Early Harvest EVOO. Add a few chickpeas to the middle, if you like. Sprinkle sumac on top. Enjoy with warm pita wedges and your favorite veggies.

Nutrition Facts : Calories 176 calories, Sugar 3.1 g, Sodium 153.2 mg, Fat 8.7 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 19.4 g, Fiber 5.2 g, Protein 7.2 g, Cholesterol 0 mg

ROASTED GARLIC HUMMUS



Roasted Garlic Hummus image

BEST Roasted Garlic Hummus dip! The perfect flavor combination in this silky-smooth, creamy dip. Sweet and smokey, with just enough zing. Top it with toasted pine nuts and feta for glorious party presentation!

Provided by The Mediterranean Dish

Categories     Appetizer

Time 50m

Number Of Ingredients 13

2 heads garlic
Private Reserve Greek extra virgin olive oil
2 1/2 cup cooked chickpeas (or from canned), skins removed, if possible
4 tbsp tahini
3 tbsp fresh lemon juice
2 tbsp water, more as needed
Salt
1 tsp sumac
1/2 tsp cayenne pepper, optional
1 tsp za'atar spice
3 tbsp chopped fresh parsley, for garnish
Toasted pine nuts, for garnish
Crumbled feta cheese, for garnish

Steps:

  • Preheat oven to 400 degrees F.
  • 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.
  • Serve with warm pita bread or toasted crostini and assorted vegetables. Enjoy!

Nutrition Facts : Calories 208 calories, Sugar 1.1 g, Sodium 244.2 mg, Fat 9.8 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 23.8 g, Fiber 4.5 g, Protein 9.2 g, Cholesterol 0.3 mg

GARLIC HUMMUS



Garlic Hummus image

Homemade garlic hummus.

Provided by melissa west

Time 10m

Yield 6

Number Of Ingredients 7

1 (15 ounce) can garbanzo beans, drained
4 cloves garlic, sliced
1 large lemon, juiced
1 tablespoon tahini
1 tablespoon water
1 tablespoon olive oil
½ teaspoon sea salt

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

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