I LOVE hummus. From restaurants, the grocery store… This recipe was inspired by one of my friends who had texted me asking what hummus I usually got at this vegetarian restaurant we often go to. (I get the garlic hummus.) I was too lazy to go out to eat (aka get awesome hummus), so my best bet was to make my own.
Makes two to three servings
- One can chickpeas
- Two to three cloves garlic
- Pinch of salt (to taste)
- Two to three Tbsp tahini
- Three Tbsp lemon juice
- Four to eight drops hot sauce (I love Cholula)
- One tablespoon olive oil plus more to drizzle
- One or two tablespoons fresh parsley
- Diced tomato (however much you want)
- Extra water
- In a food processor, add the garlic and chop until it’s pretty small.
- Add the remaining ingredients and blend. You can either leave it a little chunky or blend until it’s super smooth and creamy.
- To serve: Chop the parsley and tomato and sprinkle it over the hummus. Drizzle olive oil. Serve with raw veggies like carrots, peppers, or celery, and pita bread!
- Add more hot sauce or salt to taste.
- Instead of hot sauce, you can use a pinch of cayenne pepper or red pepper flakes.
- If you don’t have tahini, you can blend sesame seeds in food processor until smooth.
- To make this hummus extra garlic-y and creamy, wrap the garlic cloves in tin foil and roast in 400º oven for about 40 minutes before putting in food processor. You could also use the normal recipe, then put the roast garlic cloves on top of the hummus when serving.