Toasted Garlic and Lemon Hummus

Hummus is one of those foods, that once you’ve made it from scratch, you can never buy the store-bought kind again. First of all, because it is super easy, inexpensive, and completely customizable. And second, because the flavors you can achieve at home are really unbelievable. This toasted garlic and lemon hummus totally surprised me in the flavor department and it is my new favorite all-purpose spread.

A basic hummus recipe calls for chickpeas, tahini, lemon, olive oil, and raw garlic. From there you can add loads of fresh herbs, spices, and roasted veggies. For this toasted garlic and lemon hummus, I wanted garlic flavor, without the killer garlic breath that seeps out of your pores for the next couple days. So I slivered the garlic, and sautéed it in olive oil before adding it to my food processor. And holy WOW, the flavor was incredible; nutty, rich, without any of the sharp tang that hummus usually carries.

We proceeded to use this toasted garlic and lemon hummus on everything: breakfast sandwiches, rice cakes layered with veggies, and of course on its own with crackers. Another great way to use this hummus is as the base for various bowls: spread a generous smear of hummus across a bowl, top with your favorite grain, diced raw veggies, homemade pickles, sliced avocado, and a sprinkle of fresh lemon juice and olive oil. Now that’s my kind of lunch!

Print Recipe

Toasted Garlic and Lemon Hummus

I eat--and make--hummus on a weekly basis. I love the depth of flavor in this recipe; it's perfect for dips and spreading on sandwiches.

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Side Dish

Cuisine: Mediterranean

Keyword: easy, dip, snack, chickpea, tahini, spread,

Servings: 3 cups

Author: thymeforhoney

Equipment

• Food Processor

Ingredients

• 2 cans chickpeas- rinsed and drained very well
• 6 cloves garlic- slivered
• ¼ cup tahini
• 2 tbsp olive oil
• 2 lemons- juiced
• ¼ tsp salt
• ¼ tsp freshly ground pepper
• ¼ cup water- as needed

Instructions

• Begin by sautéing the slivered garlic in 1 tablespoon of olive oil, until just golden brown.
• Place all the ingredients, minus extra olive oil, in your food processor. Pulse a few times to create a chunky mixture. Add half the water and blend. Scrape down the sides with a rubber spatula and add the remaining water and blend until creamy. Drizzle in the olive oil and allow the processor to run for a minute.
• Store leftover hummus in an airtight container in the refrigerator up to 4 days.