Easy garlic hummus recipe (gluten-free)
A spicy, homemade middle eastern dip that requires no cooking but heads of garlic:)
- Prep Time: 10
- Total Time: 10
- Yield: 8 1x
Ingredients
Scale
- 2 x 400g BPA-free cans of cooked chickpeas (garbanzo beans – net weight: 2x250 g)
- (reserve 1/2 cups of the liquid and a few chickpeas for decoration)
- 4 garlic cloves, freshly pressed
- 4 teaspoons olive oil or sesame oil
- 6 teaspoons fresh lemon juice
- 1/4 cup or 8 teaspoons sesame seeds paste (Tahini)
- 1 teaspoon salt (or 2 teaspoon miso)
- 2 teaspoons ground cumin
- 2–3 teaspoons paprika powder, sweet
- 2 teaspoons Cayenne or black pepper
Instructions
- Rinse chickpeas in cold water and put into food processor or pot (if you prefer to use a blender).
- Add the crushed garlic, olive oil, lemon juice, tahini, salt, cumin, sweet paprika powder, and pepper.
- Process it at medium speed for a few seconds (depending on your kitchen machine).
- Check consistency and if the spread is too firm add some liquid or drizzle of olive oil aiming for a consistency similar to mashed potatoes.
- Process again at medium speed for a few seconds until smooth and creamy.
Notes
- Note: chickpeas in cans are often salted. In that case, adding only 1/2 teaspoon of salt is more than enough. The lemon juice together with the freshly pressed garlic add spice too.
Find it online: https://leanjumpstart.com/clean-eating-hummus-recipe/