Rosie Belle Farm Garlic Hummus

I have tried and tweaked many recipes since a trip to Israel when I experienced the perfect hummus. This recipe is close to what I enjoyed in the Middle East. Your hummus should be dreamy, creamy, and light!

Photography By Brooke Stevens | July 05, 2018

Ingredients

  • 4 cloves garlic
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon kosher salt
  • 1 teaspoon cumin
  • 4 cups cooked chickpeas
  • 1½ cups good tahini (I use Soom, available on Amazon. Tahini should be thin and loose, not thick and clumpy!)
  • ¾-1½ cups water

Preparation

1. Blend the first three ingredients in the bowl of a food processor until pulverized. Allow the ingredients to rest in the food processor for a few minutes to temper the garlic. Add the cumin, chickpeas, tahini and ¾ cup of water and blend for about five minutes. (Add remaining water incrementally until you reach desired consistency.)

Now, go wash some dishes or throw in a load of laundry while you let the processor run and run and run. The complete absence of texture is what you are going for.

Variations abound! Add some roasted red peppers or a handful of kalamata olives. A handful of mixed herbs will turn this into a delicious green hummus. Roasted sweet potatoes make a beautiful and tasty version, as well.

Ingredients

  • 4 cloves garlic
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon kosher salt
  • 1 teaspoon cumin
  • 4 cups cooked chickpeas
  • 1½ cups good tahini (I use Soom, available on Amazon. Tahini should be thin and loose, not thick and clumpy!)
  • ¾-1½ cups water
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