3 cans — garbanzo beans drained
3-4 Tbs — tahini
4-6 cloves — chopped garlic
1 small – med lemon or lime
1/3 cup — olive
salt & pepper
cumin
saute garlic in oil juice lime/lemon put everything in blender & blend add a little water/oil as necessary for consistency refridgerate overnight for better flavor serve with olive oil, olives, garnish/whatever
Makes enough and then some
weeeeirdd.. i was just doing google searches for hummus recipes!
ten thousand years to his majesty the hummous
I feel like such a loser, i just make it instant. But in my defense, my local(ish) natural/organic market sells a really great hummous mix in their bulk aisle, so whenever ive got a hummous craving i just add water and olive oil, and mix thoroughly. Let set, and you have a passable, 100% natural hummous.
Hummous on tap.
HUMMOUS FOR TEN THOUSAND YEARS!
I find that I really prefer it if I roast the garlic first, but that might be more trouble than you are willing to go to. 🙂
This most recent batch, I used like double the garlic, sauteed like two thirds of it, and put the remaining third in raw. This stuff has more bite than my last one (which more strictly adhered to the recipe), but I kinda like it.
But to roast garlic, you pick the individual cloves off, keep their paper on, and put them in at like 350 for 20 minutes or something? (I pulled all that out of my ass, just guessing)
Er, well, you could, but I wouldn’t. 🙂 Garlic won’t roast well that way, because it really needs a little fat to roast, and that way doesn’t give it.
Take a whole head, remove any loose skin and trim the roots and the tips.
Put it, roots-down, in a baking dish and drizzle olive oil over it.
Add a little water – maybe 3 tbsp per head – to the dish and cover it tightly with aluminum foil.
350F for about 45 min or so, then uncover, then keep roasting until it’s soft, about 30-40 min more.
The cloves will be very soft and garlicky-sweet when this is done. Excellent on bread, in sauces, with veggies…
Interesting — I usually use all raw garlic and for extra kick, some heavy dashes of cayenne pepper. And usually letting it sit in the fridge for several hours marries the flavors well. Happy eating!