Garlic Hummus

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.

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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.

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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.

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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.

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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!

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6 thoughts on “Garlic Hummus

  1. 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!

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