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Hummus is easily picked up at the grocery store in a tub, but it is just as easily made at home, and incredibly customizable. It can be any flavor you want — just toss your desired ingredients, like basil, roasted red peppers, or black beans in the food processor.
- One 15 1/2-ounce can chickpeas
- 1/4 olive oil
- 1/3 tahini
- 4 cloves garlic, minced
Creamy Garlic Hummus
Hummus is a Middle Eastern dish made of chickpeas and tahini. Garlic or roasted red peppers and other spices are common additions. It's great as a veggie dip or with pita chips. It's also good on Chicken Shawarma pitas or Falafels.
Can I make hummus with canned chickpeas?
While we believe using dried chickpeas makes not only a better tasting hummus, but a smoother one too, we understand that the extra steps and time it takes isn't always feasible. You can definitely use canned chickpeas for this hummus recipe. Replace the dried chickpeas with 2 (15-oz.) cans. Drain and rinse them well and proceed to blend the chickpeas with the rest of the ingredients.
Pro tip: To keep your hummus smooth while using canned chickpeas, take the time to remove the skin by gently squeezing each chickpea until the skin slips off. Annoying, but worth it.
What is tahini?
Tahini has slowly but surely made its way into American kitchens and we couldn't be happier for it. Tahini is a paste made from ground sesame seeds. It's nutty and creamy and is a must in hummus. It keeps for a long time in the fridge and can be used in salad dressings, baba ghanoush, and is even good as a peanut butter replacement in cookies.
How else can I flavor hummus?
For this recipe we are relying on roasted garlic flavor. You can skip the roasting and add a couple cloves of raw garlic into the hummus for a punchier taste. Fresh or jarred roasted red peppers are also a common and yummy addition to hummus. Harissa, a red chili paste, makes for a spicy and colorful addition. You can also play around with spices, like more cumin, paprika, coriander, za'atar, or everything bagel seasoning. The options are limitless.
Black Garlic Hummus 6 delicious ways
Plain Black Garlic Hummus – this is the holy grail and delicious anchor to the following, flavoured versions:
Black Garlic Sun Dried Tomato Hummus – amazing, Mediterranean sun-kissed version I could eat every day. Slightly tangy and sweetly grounded in the black garlic umami foundation.
Black Garlic Avocado Hummus – a bit of a culinary revelation actually and a romance I bet you wouldn’t think of! But it works and it works SO well! Creamy, delicate, refined and classy – highly recommended! Best when eaten straight after it was made.
Black Garlic Ginger Hummus – super tasty and unapologetically gingery, healthy hummus, which will also boost your natural immune system.
Black Garlic Caramelised Onion Hummus – mellow and heavenly sweet – this one will take the longest to prepare but, trust me, it is so worth the effort!
Black Garlic Cumin Coriander Hummus – so, so good with an authentic Israeli flare of a classic chickpea hummus and a layer of black garlic depth and sweetness.
BTW. And if these took your fancy you simply must try my Roasted Aubergine and Black Garlic Hummus as soon as aubergines are back in season!
Chickpeas or garbanzo beans are legumes and the main ingredient in hummus. Can’t skip that.
- Canned Chickpeas. No time? Let the grocery store “cook” chickpeas for you. Look preferably for organic, low sodium and in BPA free cans chickpeas. These are the most healthy chickpeas. You will avoid consuming pesticides, plastic and unnecessary sodium. Tip: Drain and rinse chickpeas. Do not use that gooey liquid from a can.
- Cooked on the Stove: Years ago I started cooking my own beans and freezing in a can size amount. It’s an old school method like my grandma and mom used to cook in Ukraine. We had no cans. This method saves a lot of money, make eating organic and BPA free beans possible, and you have cooked beans on hand any time just like canned stuff.
- Instant Pot Chickpeas:Buying Instant Pot has been life changing for cooking batches of staples like brown rice, quinoa and now chickpeas. With pressure cooker, you don’t have to soak the beans. They are ready in an hour with 1 minute prep. I freeze them in can size amounts and voila.
Combine the chickpeas, baking powder and 6 cups water in a large saucepan, cover, and bring to a boil over high heat. Uncover, lower the heat, and simmer for 25 minutes, stirring occasionally.
Meanwhile, combine the garlic and 1/3 cup lemon juice in a small bowl and set aside.
Drain the water and the chickpea skins that float to the top, leaving the chickpeas in the pan. Add cold water, stir vigorously to loosen more skins, and drain off the water and skins that float to the top, again leaving the chickpeas in the saucepan. Do this 5 or 6 times, until most of the skins are drained off. Drain the chickpeas, setting aside 2 tablespoons for the garnish and place the rest in the bowl of a food processor fitted with the steel blade. Add the garlic mixture, Tabasco, the ¼ teaspoon paprika, ¼ cup warm water, 1 tablespoon salt, and 1 teaspoon pepper and process until very smooth. Add the tahini and 2 tablespoons of olive oil and puree for one full minute, until creamy. Add 2 to 3 tablespoons of extra lemon juice (to taste), 1 teaspoon salt, and enough warm water (1 tablespoon at a time) to make the hummus the consistency of thick yogurt.
Using a rubber spatula, spread the hummus on a large (12-inch) flat, round serving plate, leaving a 2-inch border. Sprinkle the reserved chickpeas and almonds (if using) evenly on top. Drizzle with extra olive oil, sprinkle lightly with extra paprika, and serve with toasted pita triangles.
Notes: Grate the garlic very finely on a rasp.
Before starting the recipe, I transfer the entire contents of the tahini can to the food processor fitted with the steel blade, puree it, then pour it back into the can.
To toast the pita, place it on a sheet pan and bake for 10 minutes at 350 degrees.
- 1 can chickpeas/garbanzo beans (15 oz.)
- 2 tablespoons roasted garlic
- 1/2 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon oregano
In a food processor, process beans, garlic, olive oil, lemon juice, and oregano until desired consistency.
If hummus is too thick, simply add olive oil in small increments (1/2 teaspoon) until desired consistency.
Serve roasted garlic hummus garnished with finely chopped parsley with hot pita bread, pita chips, or veggies. Roasted red pepper hummus goes very well with cubes of warm Italian bread.
Hummus can be prepared in advance up to two days if stored in an airtight container in the refrigerator.
- 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
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.
Classic Chickpea Hummus
Those canned chickpeas in the back of your cupboard could be doing so much more than just taking up space. Instead, use them in this simple no-fail hummus recipe. Chickpeas are whizzed in a food processor (shout-out to this one!) with the good stuff—tahini, garlic, lemon juice, olive oil, and spices. Thinned with just enough water to get it light yet creamy, it works as a versatile dip or condiment: This rich, tangy hummus is as great swooped around the edge of your grain bowl as it is smeared on crusty sourdough or stealing the limelight on your next snack platter.
Serve as is or topped with any number of different things, including lamb or chicken, good olive oil and flaky sea salt, pine nuts and olives, paprika and chopped parsley, or a sprinkle of za’atar—a Middle Eastern spice blend that usually contains a mix of dried herbs, sumac, and sesame seeds (available at specialty stores or online). Got this hummus recipe down? Excellent. Here are four more ways to riff on it.
Editor’s note: This recipe was originally published on February 16, 2018.
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Pro Tips/Recipe Notes:
- Homemade garlic hummus can be stored in the fridge for up to a week, or in the freezer for 4-5 months. can usually be found near the peanut butter in the grocery store. Use extras to make this Lemon Tahini Salad dressing.
- You can leave out the tahini if you&rsquod like but it will change the texture and taste of the finished product.
- If raw garlic is a bit much for you, roasted garlic might be right up your alley. Check out my Air Fryer Roasted Garlic and Instant Pot Roasted Garlic for various techniques.
- Instead of canned garbanzo beans, try making chickpeas in the Instant Pot.
- The recipe below is mine, but it was inspired by The Homemade Pantry.
- 1 head garlic, whole and unpeeled
- 3 cups chickpeas, preferably home-cooked
- Zest and juice of 1 unwaxed lemon
- 1/4 cup tahini
- 1/4 cup extra-virgin olive oil, plus more for drizzling, optional
- Sea salt flakes or kosher salt
- Generous grind of white pepper
Preheat oven to 425°F. Cut off top of garlic head so you can just see tops of cloves peeking through. Discard top, then sit garlic on a piece of aluminum foil and seal ends tightly, while leaving parcel slightly baggy. Place on a small foil pan (or similar) and bake for 45 minutes. Let cool in foil wrapping. Drain and rinse chickpeas (if using canned or jarred), then tip into a food processor. Add lemon zest and juice squeeze in soft flesh from caramelized garlic. Spoon in tahini and 1/4 cup oil, then blitz to a smooth puree. Tip in up to 1/4 cup cold water to get the right consistency, blitzing as you go, then add 1 tsp. salt and pepper. Taste and season lightly with more salt if needed. Decant into a bowl. Drizzle with more oil, if desired, and serve.