Simple Garlic Hummus is an easy recipe to make. It only takes a few ingredients and comes together quickly.
Has your tastes changed over the years? Do you eat things now that you never would have dreamed of eating 10 or 15 years ago?
Mine sure have. I’ve heard your tastes change every ten years. I haven’t researched to see if that’s a proven fact. My ten-year old claims it’ true. He did begin eating a few different foods within the last two years. It all started with these Chicken Taco Bites and a “Try New Food Contest” we had for him. But, recently, I asked him to try something new, he matter-of-factly said, “I tried that and don’t like it. I’ll try it again when I’m 20 to see if I like it.” He makes me laugh!
It’s hard for me to discipline him. I was the pickiest eater ever! I still am pretty bad about some things. And, my parents were insistent that my brother and I were going to eat (and like) deviled eggs and potato salad. Guess what? We tried it many times and to this day neither one of us eats deviled eggs or potato salad. That stuck in my head, so I don’t make him try stuff over and over again, just once. When he’s twenty I’ll present it again…;)
But, some things that I didn’t like when I was younger I absolutely love now.
- Like onions, now, not so much a raw onion, but caramelize those babies and I can eat a zillion!
- I tried sushi for the first time about 12 years ago. I thought I was going to…. well, I didn’t like it at all! But, I crave it now and eat it at least once a week!
- My husband brought hummus home one day. I wasn’t so sure I was going to like it, but it kind of ‘grows on you’ as the saying goes. Now, it’s another one of my favorite foods. I even like hummus as a spread on sandwiches and burgers. You should totally try it!
I have grown to like hummus so much that I make it homemade now and love it much better than store-bought. Today I want to share my Simple Garlic Hummus with you.
I like my hummus thick and with texture, as you can tell from the picture above.
If you like it smooth, simply add more reserved liquid (see recipe) and olive oil.
The addition of Sriracha is completely optional.
I like a little zing in my hummus so I always put a little drizzle of Sriracha over the top.
A couple of things you need to know about hummus:
- Tahini is optional – if you don’t love the deep flavor of tahini, a paste made from sesame seeds, by all means leave it out. But, in my opinion, you don’t have the depth of flavor without tahini. Is there a substitution for tahini in hummus? In my opinion, No. Nothing else will give you that same flavor. If you do use tahini, be sure to store any leftover tahini in the refrigerator as with any high-fat item it will go rancid quicker if stored at room temperature.
- Chickpeas, or garbonzo beans, have a thin skin. It’s similar to the skin on peanuts. Now, you can opt to remove the skin which will take about 10 minutes to do one can. Or, it’s perfectly fine if you want to leave the skins on. You’ll process the heck out of the ingredients and leaving the skins on will only result in a slightly thicker, not as smooth mixture. You know me and my patience level, I leave the skins on.
- 2 cloves garlic
- 19 oz can chickpeas or garbanzo beans, reserve liquid
- 4 T lemon juice
- 2 T tahini
- ½ tsp salt
- 2 T extra virgin olive oil
- 1 T sriracha sauce
- Drain, but reserve the garbanzo beans, pat the beans dry with a paper towel.
- In a food processor or blender, add garlic, garbanzo beans, lemon juice, tahini, salt and 1 T olive oil. Add 2 T reserved bean liquid and process until smooth. Add more liquid up to ½ cup to the desired thickness you prefer. I like mine of the thick, chunky side so I only about 3T liquid.
- Serve room temperature or chilled with crackers.
Hummus is great on burgers and sandwiches instead of mayonnaise.
Also, try a spoonful on salads instead of salad dressing.
Try my hummus on this Turkey Burger!