It’s easier than you think to make hummus at home. Check out this tutorial.
I am so proud of the Texas spirit during these times and have partnered with H-E-B to kick off an uplifting initiative that is near and dear to my heart – #TexansHelpingTexans.
Through this effort sponsored by H-E-B, I will be posting recipes and tips and ideas to help fellow Texans stay inspired and positive.
Meanwhile, I’d love to hear how YOU are helping other Texans. Join the movement and use the hashtag – #TexansHelpingTexans – and let @heb know!
Have you found that you’re more creative in the kitchen lately?
Me too! I’ve been digging things out of the back of my pantry that I haven’t looked at since we moved last year.
I thought something fun I could do was share recipes with you from things you might already find in your pantry.
I have lots of canned goods – especially beans and legumes.
When I noticed a can of chickpeas in the back of the cabinet, I thought “ah, easy! Hummus.” I also have 10 heads of garlic in the kitchen, and I thought it would be easy and fun to whip up a garlic hummus.
What is hummus?
If you need a refresher, Hummus is a middle eastern/ Mediterranean dish made of cooked ground chickpeas, tahini (ground sesame), lemon juice and salt.
Spices and different flavors are often added, which makes it a versatile spread.
Hummus is great by itself, or with pita, as a spread for sandwiches, or paired with a protein on a salad. It’s also really easy to make. You may have everything you already need to make it.
My version incorporates a whole bunch of garlic! If you’re new around here, I LOVE garlic. I can literally find a way to put it in anything!
Check out the recipe for garlic hummus below, and let me know if hummus is on your list to make. Be sure to pin the recipe for later.Print
Homemade garlic hummus
A delicious garlicky hummus.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 cups of hummus 1x
- Category: Snacks
- Method: Food Processor
- Cuisine: Middle Eastern
- Diet: Low Fat
- 1 can of chickpeas (15 oz or 425g) (drained & washed)
- 1/2 cup of lemon juice
- 3 tablespoon tahini
- 6 cloves of garlic (smashed and peeled)
- 1 tsp of salt
- Olive oil and paprika to finish
- In a food processor add lemon juice, garlic, tahini, chickpeas and salt.
- Pulse until mixture breaks down, and then run the food processor for 5 minutes for the hummus to come together.
- Once it’s done mixing. Plate the mixture and drizzle oilive oil in the grooves and sprinkle paprika over the top. Enjoy with some pita, or veggies. It’s great on broccoli!
- Although peeling the chickpeas (which takes forever) results in a smoother hummus, the texture of unpeeled chickpeas is actually really nice, and brings some life to the spread.
- You can do this same recipe with freshly cooked chickpeas, but the work is already done for you when they’re canned.
- You can also sprinkle finishing salt over the top for an extra saltiness.
Keywords: hummus, garlic hummus, hummus spread