This best garlic hummus recipe is an easy homemade recipe that is delicious and best of all, hummus is good for you, so indulge without guilt.
Tips on how to make the best hummus recipe
- First, start with well-cooked chippersCanning chickpeas yourself yields a superior product and opens the door to creating unique flavors not found in common grocery store cans of chickpeas. I like canning my own which is economical and easy to do. If you would like to give it a try then head on over to my post Canning Chickpeas. If canning is not for you then pick up a few organic canned chickpeas at your local grocery.
- Next, be sure and purchase good quality tahini. All tahini is not created equal and this is a case, you get what you pay for.
- Be sure and use freshly squeezed lemon juice, not the kind that comes in a green bottle. It does make a difference!
- Roast your own garlic. It’s easy, just cut the top tips off of a whole garlic bulb, drizzle with a little olive oil and salt then wrap in a foil. Bake for 30 minutes at 300 degrees. Allow to cool, then pinch out the individual cloves.
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This best garlic hummus recipe is an easy homemade recipe that is delicious and best of all, hummus is good for you, so indulge without guilt.
Ingredients
- 1 can (15 ounces) chickpeas or 1 1/2 cups of your own canned chickpeas. Rinse and drain.
- 1/2 cup raw cashews
- 2 cups of boiling water
- ¼ cup fresh squeezed lemon juice
- 1 medium bulb of garlic.
- ½ teaspoon fine salt, to taste
- ½ cup tahini
- 2 to 4 tablespoons cold water, more as needed
- ½ teaspoon ground cumin
- 1/2 teaspoon cracked fresh pepper
- 2 tablespoon extra-virgin olive oil
- Toppings could include, olives, cherry tomatoes, fresh basil, paprika, and cashews
Instructions
Place raw cashews in a bowl and cover with boiling water. Allow to soak for at least 1 hour to soften.
Cut the top tips off of the whole garlic bulb, drizzle with a little olive oil and salt then wrap in a foil. Bake for 30 minutes at 300 degrees. Allow to cool, then pinch out the individual cloves into a small bowl. This can be done the day before and kept in the refrigerator.
Place soaked cashews, chickpeas, lemon juice, roasted garlic, salt, tahini, and 2 tablespoons of olive oil in a blender. Puree on medium-high for two minutes, or until all ingredients are smooth and creamy. You might need to add a few tablespoons of water if the mixture seems thick.
Place on a serving plate, drizzle with olive oil. You can top with chopped olives, cashews, fresh basil, a sprinkle of smoked paprika, and cherry tomatoes. Serve with pita chips, crackers or fresh cut vegetables.
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