This hummus proves—less is more.
When making a stand alone and serve hummus, I add more ingredients.
When layering into a sandwich or on snack crackers, I keep the recipe simple.
We had plenty of crackers, but with the mix of garlic, lemon, and sea salt—ate the rest with cucumbers or I could be found with container and spoon.
How to Temper the Bite of Garlic
- Crush, peel, and cut garlic ends.
- Add garlic, fresh squeezed lemon juice and salt to a food processor.
- Pulse until garlic is minced, then let stand for ten minutes. I read this step on Cookie and Kate, tested, and haven’t looked back.
Then
- Choose to remove the garbanzo skins, or not. While therapeutic, I haven’t notice much of a difference.
- Once ten minutes have passed, add the beans and quality tahini. Process again.
- Through the feed tube, add olive oil (or equivalent) and cold water.
- Open, look for consistency, and taste. Add more water, lemon juice, and salt until spoon worthy.
Layered snack crackers coming to a blog near you!
Lemon Garlic Hummus
Lemon, garlic, sea salt hummus - please and thank you!
Servings: 18 servings
Calories: 37
Ingredients:
Lemon Garlic Hummus
- 1 15 ounce garbanzo beans, canned - drained and rinsed (peeled optional)
- 6 cloves garlic - crushed, peeled, ends cut
- 1 large lemon, juiced
- ½ teaspoon fine sea salt
- 1/4 cup tahini - good quality
- 2 Tablespoons extra virgin olive oil
- 2-3 Tablespoons cold water
Instructions
Garlic Hummus
- Add garlic, fresh squeezed lemon juice, and 1/2 teaspoon salt to the food processor. Pulse until garlic is minced. Let stand 10 minutes.
- Meanwhile, drain and rinse garbanzo beans. If choosing to pop the skins, do so at this time.
- Once 10 minutes have passed, add garbanzo beans and tahini to the lemon/garlic/salt mixture. Process for a minute, then with the machine running, add 2 Tablespoons olive oil and 2 Tablespoons cold water.
- Open the processor lid and check the consistency. Taste. If needed—add additional water, lemon juice, and salt salt. When perfect, plate and top with fresh dill. If storing for later or overnight, cover and refrigerate.
Notes
- Hummus can be eaten alone, layered into sandwiches, snack crackers, wraps, or under eggs.
- This recipe can be enjoyed doubled!
- Hummus keeps in an airtight container for about five days.
Nutrition
Calories: 37kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 66mg | Fiber: 1g | Sugar: 1g
