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. Even thought I am half-Iranian, my family parties can get rather big and are always 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. Well, at least I try to!
My nickname for this recipe is 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.
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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 my entire family. With pita chips, potato chips, endive leaves or veggies, hummus is a fabulously nutritious and filling snack.
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Garlic Hummus (Garlic LOVER’S Hummus)
Ingredients
- 40 oz garbanzo beans canned, drained and rinsed
- 6 garlic cloves
- ¾ cup lemon juice
- ¼ cup plus 1 TBLS extra virgin olive oil, divided
- 1 teaspoon salt
- ¼ teaspoon black pepper ground
- ⅔ cup tahini
- 8 kalamata olives
- ½ teaspoon mint dried
Instructions
- In the bowl of a food processor, puree garbanzo beans, garlic cloves, lemon juice, ¼ 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.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
