Homemade hummus is super easy to make. And this garlic hummus will keep you making your own for a long time to come!
When you come from a rather large extended family and you marry into another large extended family, you tend to have a lot of family parties. Now, my hubby is Iranian and I am a half-breed (aka half-Iranian) so our family parties are rather big, occur often and are full of food!
It is the general goal of the family dinner party to stuff your guests with as much good food as possible, all with a smile on your face and showing no stress at all. Of course, both my family and my husband’s are used to my chaotic ways in the kitchen, but I get away with it since I make good food!! Not that I’m tooting my own horn, but I certainly wish I was invited to one MY dinner parties!!
Well, my dad came for a surprise visit to San Diego last week, after my brother picked him up in Houston on his cross-country return move to San Diego. At the same time, my husband’s uncle was visiting from Iran. So, as the custom goes, when you have a family visiting, whether from across the globe or across town, you have a dinner party! And this time, I enlisted my hubby for his help and for his hummus recipe!
Now I have named this recipe the garlic lovers hummus for the obvious reason: it contains a lot of garlic. Even though the dish is of Arabic descent and not Iranian (let’s not go down that road of “Aren’t Iranians Arabs?”), my hubby is a self-proclaimed expert on HOW hummus should taste. And his hummus has a fair amount of garlic AND lemon juice.
Now, I didn’t take a picture of HIM making the hummus, you will just have to trust me and his niece, Nassim (remember from the whiskey tri-tip dinner?) who were witnesses. And I’m not making fun of my man or how often he invades my kitchen. He’s actually a very good cook, if not a haphazard one.
He argued with me that hummus could only made with a wooden masher, as was custom, to get the right consistency. I introduced him to La Food Processor and he was a skeptic. Then, after 1 minute and 1 button, he announced in his engineer-like voice, “I think I was wrong about the food processor! It does a great job!” Welcome to the 21st century, dear.
The recipe is an easy one: canned garbanzo beans, garlic, more garlic, tahini sauce, lemon juice, olive oil, more garlic, salt & pepper. A couple minutes whirled in the food processor and you’ve got garlic hummus.
The real trick to garlic hummus is not in MAKING it but how you SERVE it. Specifically, the garnishing of it. Typically, hummus has olive oil drizzled over it in a beautiful pattern. We also used kalamata olives and dried mint.
The hummus was inhaled by our families. With pita chips, potato chips, endive leaves or veggies, hummus is a fabulously nutritious and filling snack.
- 40 oz garbanzo beans, canned, drained and rinsed
- 6 garlic cloves
- 3/4 cup lemon juice
- 1/4 cup, plus 1 TBLS extra virgin olive oil, divided
- 1 tsp salt
- 1/4 tsp black pepper, ground
- 2/3 cup tahini
- 8 kalamata olives
- 1/2 tsp mint, dried
- In the bowl of a food processor, puree garbanzo beans, garlic cloves, lemon juice, 1/4 cup olive oil, salt, pepper, and tahini until smooth.
- Spread hummus into a shallow serving bowl and garnish with: kalamata olives, remaining 1 TBS extra virgin olive oil and dried mint.
- Serve chilled or at room temperature.
Serving Suggestions: Serve with pita chips, bread or vegetables. You can also reduce the number of garlic cloves per your taste.
Amount Per Serving: Calories: 152Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 133mgCarbohydrates: 18gFiber: 5gSugar: 3gProtein: 7g