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This ain’t your bubbie’s hummus!

2011 March 17
by Dylan

 

After posting about making pita chips, I realized that I didn’t give out my recipe for hummus, which is [of course] the perfect food to pair them with. However, in the interest of experimentation, I threw out my old recipe and decided to try something new. And by new, I mean something extreme. Well-balanced food is always delicious, but what happens when you throw it out the window? Naturally, you get food that’s overwhelmed by one or two ingredients…and that’s certainly what happened here.

So, before you continue reading, keep this in mind: if you don’t like garlic, you will not like this recipe. I’m a garlic-fiend and generally tend to think it’s delicious in any recipe. I love roasted garlic hummus, but most of the time there simply isn’t enough in the store-made stuff to satisfy me. So, for this recipe, I went totally overboard. All the other requisite ingredients are present–tahini, chickpeas, lemon, etc.; however, there’s also a shitload of garlic. So, without further adieu, I bring you my ultimate/awesome hummus recipe (after the break!):

Extreme Garlic Hummus

  • 2 Cans Chickpeas, drained
  • 1/4 C Water
  • 3T Tahini
  • Juice of 1 medium lemon (3-4T)
  • 10 Cloves of Garlic (not a typo)
  • 3T Olive Oil
  • 1t Cumin
  • Dash of salt
  • Dash of pepper
  • Dash of paprika

Directions

  1. Place the cloves of garlic and chickpeas in a food processor. Start blending–they should bunch up and probably won’t mix too well.
  2. Add the water, lemon juice and tahini. Process until pureed.
  3. Add the cumin, salt, paprika, pepper and olive oil. Process for about a minute or until smooth.
  4. Serve with pita chips or warm pita bread. Have some gum handy to avoid garlic breath!
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