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Garlic Hummus

1 15 Oz can of chickpeas

1 Cup of water

1 Tsp. baking soda

¼ C tahini

Juice of 1 lemon

3-7 garlic cloves (I use 7 but that is to garlicky for some)

1 Tsp. cumin

1 Tsp. salt

1 Tsp. pepper

¼ C olive oil

2 Tbsp. water


I put the entire can of garbanzo beans in a pan and add 1 Cup of water and baking soda bring to a boil, then reduce heat and simmer for 10 minutes.  Drain chickpeas. I think this step makes it creamier.  You can skip this step if you are pressed for time or like me, just not up to it sometimes.  Next, put tahini and lemon juice in a food processor and blend until creamy add garlic, cumin salt and pepper and blend again repeat with chickpeas.  Add olive oil while machine is running.  Finally add water to achieve desired consistency. 


Hummus is very modifiable; you can add in whatever spices you like, sub lime for lemon juice, omit tahini, add sun-dried tomatoes, red peppers, etc.  I have tried roasting the garlic before hand, but I do not think it made that much of a difference in flavor. For a super short cut do not simmer the chickpeas and throw everything in the food processor at one and wallah, you are done!