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.
Servings: 3 cups
- 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
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.