I realize the title of this post may seem redundant as both garlic and lemon are typical ingredients in hummus. Well, let me tell you: this garlicky lemon hummus has a ridiculous amount of both garlic and lemon flavors. Like woah.
I served a vegetable and hummus platter for dinner recently because Abby gets so excited when we have hummus in the house. She will wolf down five large carrots in no time if she is able to dip them in hummus. She also enjoys chips and salsa, and we have steadily been getting more and more spicy salsas to increase her tolerance for that flavor and sensation. I thought I would try adding some extra garlic to the hummus to see how she liked the extra spiciness. Also, I love the flavor of garlic and always want more of it in hummus, pesto, or baked brie. Abby ended up eating a bunch of hummus, but said it was just a little too spicy. In the recipe below, I have a note about adding less of the garlic or the lemon if you want a more mellow, traditional hummus.
Serve this with just about any crisp vegetable you love. Especially the ones you want to get more of into your kids’ bellies. One thing I have learned in the last two years is that kids love to dip and they love foods that are interactive. Abby and Katie won’t touch red bell peppers unless they are dipping them into hummus or I’ve wrapped them up in a tortilla (together with hummus).
This is the hummus you eat on the first date, or the 27th, when you’re really not expecting it to work. This is the hummus you eat when you’re warding off blood-sucking nightwalkers. This is the hummus you eat when you are a garlic fiend and you don’t care what the rest of your family thinks of the harsh flavor or the resulting stench wafting from your mouth to their noses as you regal them with heroic tales of conquering vampires. Got it? This is not the hummus for the faint of heart… or tastebuds.
Garlicky Lemon Hummus is here for you just in time for Valentine’s Day! Eat it with your garlic-loving significant other, or eat it with the company of your cats while you’re cursing the whole idea of a lover’s holiday. Either way, you’ll be able to avoid those blood suckers that come out after such evenings of love and festivities.
- 15 ounce can garbanzo beans, drained and rinsed
- 3-6 tablespoons tahini paste
- 1-2 lemons, cut in half
- 1-3 large garlic cloves, peeled
- 1 teaspoon kosher salt
- extra virgin olive oil, about 4-6 tablespoons
- In a food processor, place the drained and rinsed garbanzo beans, 3 tablespoons tahini paste, juice of 2 lemons, 3 garlic cloves, and salt.
- Turn the food processor and on, and while it is running, drizzle the olive oil in through the top until desired consistency is reached.
- Taste your hummus and add more tahini paste if desired. Continue to run the food processor until all the garlic is fully mixed in to the hummus and it is smooth and creamy.
If you want a less lemony or garlicky hummus, use the smaller amounts called for in this recipe. You can always add more of any flavor after you've processed it all together and tasted it.