COOK: Zesty Garlic Hummus
- Zesty Garlic Hummus Ingredients
- Kitchen Equipment Needed
- How to Make Garlic Hummus
- Moroccan Lemon Houmous Variation
- Storage & Serving Tips for Garlic Hummus
- Zesty Garlic Hummous
This zesty, garlic-flavored hummus recipe couldn’t be easier. You can throw this homemade protein-packed vegan dip together in 5-10 minutes. It’s quick and easy, and will save you a ton of money if you’ve been buying the prepared stuff (or delivery from your favorite local spot).
Hummus is also spelled houmous or humus, among other spellings… since it’s a transliteration from Arabic, these can all be correct, but the proper pronunciation is closer to houmous, while hummus is the more common spelling in the US.
However you like to spell it, it is a chickpea-based spread that’s is so versatile to have on hand in your fridge!
- Use it in pita sandwiches or in regular or beet falafel bowls
- Spread it on tortillas to make pinwheel roll-ups or make wraps, or use it as a base for hearty vegetarian sandwiches.
- Serve on mezze platters with dolma (stuffed grape vine leaves), olives, naan or pita bread wedges or pita chips, and fresh and pickled vegetables for dipping.
- Pack individual serving containers in lunches or for snacks, with an assortment of veggies or chips for dipping
- Add a dollop to a Mediterranean salad or grain bowl as a creamy dressing with extra protein! Pair with roasted chickpeas or fava beans, olives, and grilled chicken or fish.
Zesty Garlic Hummus Ingredients
Chickpeas:
You can use commercially canned or home-canned chickpeas or cooked and cooled dried chickpeas in this hummus recipe. If you want the most velvety-smooth hummus dip, rub off and remove the outer skins of each chickpea. This is pretty tedious though, so I usually skip this step, plus they add fiber which is healthy for you!
Drain the cooking liquid, but reserve it. You will need a bit of the liquid to make a thick spreadable hummous, or a bit more for a smoother, thinner dipping consistency.
Tahini:
This is sesame seed paste (think peanut butter, but with a rich, nutty sesame flavor). It adds a velvety richness and flavor to the spread, as well as a bit of protein and healthy fats.
Olive Oil:
Use a good quality extra-virgin olive oil in your hummus. The quantity listed in the recipe is to blend into the dip. You may want more to drizzle on top for serving.
Lemon:
Use either freshly squeezed lemon juice or good quality bottled lemon juice. If you are using a fresh lemon, wash and zest it first and add the lemon zest to your hummus to add another layer of bright lemony flavor!
You can also use preserved salted lemon pickle in this recipe for even more tangy lemon flavor (see variation below).
Garlic:
You’ll want to use fresh garlic cloves here. For a very bold, garlicky hummus, use them freshly chopped and use a lot! If you want a mellower garlic flavor, use just one or two cloves. You can also use sauteed or roasted garlic for a sweeter, milder garlic flavor.
Seasonings:
I use ground cumin seed and ground coriander seeds in almost all of my hummus recipes, which give an earthy spice to this otherwise mild garbanzo spread.
I like to garnish my hummus plates with either a sprinkle of smoked or sweet paprika, or a blend of sumac and za’atar and sesame seeds, then drizzle with more bright green olive oil.
Kitchen Equipment Needed
blender or food processor:
You can use either, but a food processor works better for very thick spreadable hummus with very little added chickpea liquid, and a blender does a better job of making very silky smooth dipping hummus. Use whichever you have on hand in your kitchen or prefer.
How to Make Garlic Hummus
prep ingredients:
- Peel and roughly chop the garlic cloves.
- Assemble all other ingredients & measuring cups/spoons.
blend garlic, lemon, & seasonings:
- Add the garlic cloves to the blender or food processor with the dry seasonings and lemon & puree.
- Add up to one cup of the chickpeas, plus enough liquid to blend until smooth.
add other ingredients & puree:
- Add the rest of the chickpeas, olive oil, and tahini.
- Measure the olive oil first and then the tahini with the same measuring cup and the tahini will come out of the measuring cup more easily.
- Pulse and then blend until as smooth as possible.
- Add additional aquafaba (the chickpea cooking or jarred liquid) as necessary to blend and smooth out to your preferred consistency.
chill & serve:
- You can serve your garlic hummus immediately, but the flavor is better if you let it rest and chill for a few hours so that the garlic can mellow and the flavors come together.
- To serve, place in a wide bowl or plate and garnish with a drizzle of olive oil and a sprinkle of smoked or sweet paprika, sumac, za’atar, sesame seeds, or your preferred houmous garnish.
Moroccan Lemon Houmous Variation
Add 2-3 tbsp roughly chopped preserved lemon pickle (remove seeds and any tough membranes, use the tender peel). Blend with the garlic and first addition of chickpeas then proceed.
You can use fresh and pickled lemon for a very tangy and brightly flavored houmous, or substitute the salted lemon pickle for the fresh or bottled lemon juice and zest.
Storage & Serving Tips for Garlic Hummus
Hummus is so easy to make at home, and keeps for up to 7-10 days in the fridge. It does have a slightly shorter shelf-life than commercially made hummus, which often contains preservatives.
I don’t recommend freezing it, as it may separate or be grainy after thawing. If you do need to freeze it, use an airtight freezer container and cover the top with a thin layer of olive oil to help keep it from drying out and protect it from freezer-burn.
Store your garlic hummus in a tightly sealed container, and always use a clean spoon to transfer some to a plate, or divide into single serving containers. If you dip directly into the hummus, it may spoil faster.
Zesty Garlic Hummous
Equipment
- 1 blender or food processor
Ingredients
- 4 cups cooked chickpeas, liquid reserved (1 quart home canned or cooked & drained)
- ½ cup extra virgin olive oil
- ½ cup tahini
- 5-7 cloves fresh garlic, peeled & chopped
- 3 tbsp lemon juice add finely grated zest if using a fresh lemon
- 1 tbsp cumin seed, ground
- 1 tbsp coriander seed, ground
- 1 tsp salt adjust to taste, esp if your chickpeas are unsalted
- smoked paprika or sumac to garnish
Instructions
- Peel and roughly chop the garlic cloves & get out all other ingredients.
- Add the garlic cloves to the blender or food processor with the dry seasonings and lemon & puree.
- Add about one cup of the chickpeas, plus enough liquid to blend until smooth.
- Add the rest of the chickpeas, olive oil, and tahini. Measure the olive oil first and then the tahini with the same measuring cup and the tahini will come out of the measuring cup more easily.
- Pulse and then blend until as smooth as possible. Add additional aquafaba (the chickpea cooking or jarred liquid) as necessary to blend and smooth out to your preferred consistency.
- Use a flexible spatula to transfer the hummous to a wide-mouth jar or air-tight storage container and refrigerate. You can serve immediately, but the flavor is better if you let it chill for a few hours.
Notes
Nutrition
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