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Garlic Hummus

March 6, 2012

So, when I posted about Tremont Tavern a couple of weeks ago I mentioned that, while I liked their hummus….I didn’t like it quite as much as my own.  I hope that doesn’t sound too, ah, conceited.  I’ve been making this hummus for years, though, and I haven’t found a restaurant or supermarket version that I like better.

Start by draining and rinsing a can of garbanzo beans (chickpeas) in a food processor.  If you don’t have a food processor, you could mash them by hand or even in a blender, but that will definitely take a little more time.

hummus1

hummus2

Add a clove or two of garlic, depending on how garlicky you like it.  I just pressed it into the bean puree with my garlic press, but you could just put a whole peeled and/or smashed clove in if you want.

hummus3

Most traditional recipes for hummus contain tahini (which is kind of like sesame butter), which I use occasionally, but it’s fairly expensive and I can never manage to use a whole container before it separates (and it’s impossible to stir back together!).  Instead, I add two tablespoons of toasted sesame seeds (the sesame seeds were toasted when I bought them) and a tablespoon of sesame oil.

hummus4

hummus5

For creaminess, I added about 1/2 cup of Greek yogurt.  This is actually just regular yogurt with the whey drained off.  Buzz the whole thing together then add salt to taste.

hummus6

hummus7

hummus8

Serve with pita wedges, pita chips, crackers, or veggies.  I toasted these pitas for about 5 minutes on each side at 350 degrees.  Hummus is also wonderful as a sandwich spread.  It’s great!

hummus9

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Filed Under: By Course, By Main Ingredients, Recipes, Snacks, Vegetables or Vegetarian Tagged With: snacks By Mary // Chattavore 7 Comments

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Comments

  1. Jenifer Harris VanDyke says

    March 6, 2012 at 9:12 pm

    Very timely post, as I was just at the store today & didn't buy the hummus I was looking at picking up because of all the other ingredients. Must get some extra stuff at the store & will try this soon!
    Reply
    • Mary says

      March 6, 2012 at 9:31 pm

      Yea!
      Reply
      • Jenifer Harris VanDyke says

        April 1, 2012 at 12:44 pm

        Tried this Friday night & liked it a lot. We did make one change..... to add to some cumin to it for a additional seasoning. I added an extra thing of garlic too.... next time I'll stick with 2 cloves as I had garlic breath for HOURS! LOL
        Reply
        • Mary says

          April 1, 2012 at 2:53 pm

          Hahaha! I have at times in the past used so much garlic it burned my mouth! Glad you liked it :)
          Reply
  2. melissa williams says

    April 12, 2012 at 9:27 am

    have you ever tried this in flavors, like rosted red pepper or garden vegetable?
    Reply
    • Mary says

      April 12, 2012 at 4:14 pm

      Melissa, have had different flavors in store-bought hummus but I don't think I've ever made them myself!
      Reply

Trackbacks

  1. Harvest Grocery Grand Opening - Chattavore says:
    June 15, 2015 at 6:01 am
    […] that I would do two cooking demonstrations and after a lot of consideration I decided to make hummus on Friday night and biscuits on Saturday morning. I served up six batches of hummus and 5 bags of […]
    Reply

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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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Want recipes from scratch & restaurant reviews in your inbox weekly?
Subscribe below to get Chattavore's weekly newletter AND a free set of recipe cards to help you learn to cook from scratch!
Your information will *never* be shared or sold to a 3rd party.