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!
Toasted Garlic and Lemon Hummus
Yields about 3 cups
2 cans chickpeas- rinsed and drained very well
6 cloves garlic- slivered
1/4 cup tahini
1/4 cup + 2 T. olive oil
2 lemons- juiced
1/4 t. salt
1/4 t. freshly ground pepper
1. Begin by sautéing the slivered garlic in 2 tablespoons of olive oil, until just golden brown.
2. Place all the ingredients, minus the 1/4 cup of olive oil, in your food processor. Pulse a few times to create a chunky mixture. Add half the olive oil and blend. Scrape down the sides with a rubber spatula and add the remaining olive oil and blend until creamy.
Store leftover hummus in an airtight container in the refrigerator up to 4 days.