GARLIC HUMMUS
Homemade garlic hummus.
Provided by melissa west
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine garbanzo beans, garlic, lemon juice, tahini, water, olive oil, and salt in the bowl of a food processor; process until smooth.
Nutrition Facts : Calories 97 calories, Carbohydrate 13.7 g, Fat 4.2 g, Fiber 3.2 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 290.1 mg
GARLIC HUMMUS
The garlic in this delicious hummus gives it a great spicy kick! We love it so much we make it at least once a week :)
Provided by Midwest Maven
Categories Lunch/Snacks
Time 10m
Yield 1 bowl, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all but the last 2 ingredients in a food processor until smooth.
- Stir in the tahini and garlic.
- Chill in the refrigerator and serve with pita triangles, veggies, crackers, or on a sandwich. Enjoy!
Nutrition Facts : Calories 156.8, Fat 6.7, SaturatedFat 0.9, Sodium 225.6, Carbohydrate 20.3, Fiber 4.1, Sugar 0.2, Protein 5.2
ROASTED GARLIC HUMMUS
A super easy, healthy snack for garlic lovers!
Provided by olivia
Categories Hummus
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Slice the top off each head of garlic. Drizzle the cut ends with 1 tablespoon olive oil and wrap in foil.
- Bake in the preheated oven for 35 minutes. Remove and let sit until cool enough to handle. Turn on the broiler.
- Reserve liquid from chickpeas. Rinse and drain chickpeas; transfer to a blender.
- Add 1/2 of the reserved chickpea liquid to the blender with lemon juice and 2 tablespoons olive oil. Squeeze in roasted garlic from 2 of the heads. Blend until creamy, adding more chickpea liquid if needed.
- Split pita rounds and cut into quarters. Place on a baking sheet.
- Place under the preheated broiler until crisp, 2 to 3 minutes.
- Place hummus into a bowl. Make a well in the center and squeeze roasted garlic from the remaining head into the well. Sprinkle with paprika. Serve with pitas.
Nutrition Facts : Calories 144.3 calories, Carbohydrate 20.3 g, Fat 6.4 g, Fiber 3.2 g, Protein 3.8 g, SaturatedFat 0.9 g, Sodium 157.9 mg, Sugar 0.3 g
CREAMY ROASTED GARLIC HUMMUS
This is truly the perfect hummus, in my humble opinion. Roasting the garlic brings out its nutty and sweet flavor and cuts down on the sharpness. It's well worth the time! Try it, I don't think you'll be disappointed.
Provided by Whats Cooking
Categories Spreads
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F Cut off the very top of the garlic clove (about 1/4") so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow to cool.
- Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Rinse and drain cooked or canned chickpeas. Add them, and all other ingredients, to the food processor and blend until completely smooth.
- Scrape ingredients off sides of food processor to make sure it blends evenly. If you find that the hummus is too thick, you can add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid.
- Serve at room temperature with crudites, warm pita or crackers.
- Optional: Sprinkle with chopped parsley or paprika before serving.
Nutrition Facts : Calories 91.1, Fat 5.3, SaturatedFat 0.7, Sodium 146.2, Carbohydrate 9.3, Fiber 1.8, Sugar 0.1, Protein 2.2
HEAVY ON THE GARLIC HUMMUS
I was going through some old recipe files and came across this recipe from a local mediterranean restaurant no longer in business. I had never made it so I decided to give it a try and I'm glad I did.
Provided by Luby Luby Luby
Categories Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place all ingredients except oil and parsely in food processor.
- Blend until smooth.
- Slowly add 1/4 cup olive oil and continue processing until mixed well.
- If mixture is too stiff add water a little at a time until it reaches a smooth and creamy consistency (you don't want it runny).
- Remove from processor and add parsley.
- Chill for at least four hours.
- Spread on plate in a thin layer.
- Drizzle additional oil on top.
- Sprinkle with paprika and served with pita bread.
Nutrition Facts : Calories 382.2, Fat 21.7, SaturatedFat 3, Sodium 838.5, Carbohydrate 39.6, Fiber 8.5, Sugar 0.7, Protein 11
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- Add the first eight ingredients to a food processor (That’s everything EXCEPT the ice cubes and chickpeas.) and process until smooth.
- Add in the chickpeas + ice cubes and puree for 5-7 minutes, or until smooth, stopping to scrape the sides down as needed. It’s important to do at least 5 minutes to get the dreamiest texture. If the hummus seems too thick, feel free to add in an extra tablespoon or two of water to get the food processor moving.
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- Store leftovers in an air-tight container in the fridge for up to a week or the freezer for up to two months.
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