Heavy on the Garlic Hummus
"I was going through some old recipe files and came across this recipe from a local mediterranean restaurant no longer in business. I had never made it so I decided to give it a try and I'm glad I did."
photo by Mr. Ladypit
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 (15 ounce) cans garbanzo beans, drained
- 1⁄2 cup tahini paste
- 1⁄2 cup lemon juice
- 6 teaspoons minced garlic
- 3 teaspoons ground cumin
- 1⁄4 teaspoon ground cayenne pepper
- 1 teaspoon white pepper
- 1 teaspoon salt
- 1⁄4 cup olive oil
- water, for thinning
- 1⁄4 cup minced parsley
- additional oil, for drizzling
- paprika
directions
- Place all ingredients except oil and parsely in food processor.
- Blend until smooth.
- Slowly add 1/4 cup olive oil and continue processing until mixed well.
- If mixture is too stiff add water a little at a time until it reaches a smooth and creamy consistency (you don't want it runny).
- Remove from processor and add parsley.
- Chill for at least four hours.
- Spread on plate in a thin layer.
- Drizzle additional oil on top.
- Sprinkle with paprika and served with pita bread.
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Reviews
-
Delish. I can't say anything that hasn't already been said before. I look forward to making this again, though I think I'll cut the cumin down to 2 t. -
Excellent! I only roughly chopped the garlic, and the processor did the rest. similarly, instead of mincing the parsley, I just put it in the centre of the processor after the rest was done and gave it a couple of pulses. I also added a bit more lemon juice, and maybe a bit more garlic (I didn't really measure it). For the water, I ended up using 1/8 cup for a half recipe of hummus. -
Did not care for this recipe. It was too lemony for me, not enough garlic. I found a store bought we love for garlic lovers, hoped this would save us some money. This just didnt do the trick by not being garlicky enough. I had hoped it was going to be good, it makes a ton, and I paid over $5 for the jar of tahini, hate to throw it out... -
Oh yum thank you i subbed for the tahini paste, 1/2 cup toasted sesame seeds and 2 teaspoon peanut oil. and then 3 cups of garbanzos i just cooked up from dried. rather than canned. i ate right away and fell in love. -
Luby you never fail to amaze. This is the best hummus I've ever had. I didn't have parsley on hand but everything else I did was per the recipe. Man, was that ever good! Thank you! UPDATE: This time I roasted 3 heads of garlic and threw them into the mix instead of raw and OMG!!! Do yourself a favor and take the extra time to roast your garlic, it is the best damned hummus you'll ever eat ~ no pita necessary!!! Luby, you rule
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
