Over the last weekend, Alex and I walked over to one of his friend’s apartments down the road for a little graduation send off. It was a nice little time, with a few drinks, some games, and lots of snacks. While I was busy munching away on peanut M&Ms, Alex was really enjoying the garlic hummus. For whatever reason, it tasted a bit like chemicals to me, but it reminded me how much I love a good hummus, so I immediately got into the kitchen a few days later and made some of my own.
- 2-15 oz. cans of chickpeas, drained & rinsed
- 1/3 cup tahini
- 1 lemon, juiced
- 1/3 cup water
- 3 Tbsp olive oil
- 1/4 tsp cumin
- 1/8 tsp black pepper
- 3/4 tsp salt
- 10 cloves roasted garlic (or 2 cloves fresh garlic)
- more olive oil, for drizzling
- crushed red pepper flakes, for sprinkling (optional)
In the bowl of a food processor, combine all of the ingredients (except for the olive oil for drizzling). Process until smooth. Taste and add any more seasoning if necessary. Scoop into a bowl for serving, and drizzle with olive oil and crushed red pepper flakes.
Store in an airtight container in the refrigerator.
adapted from Taste, Love and Nourish