Garlic Hummus

Garlic Hummus

Yield: 4 to 6 servings

1 can (15 ounces) garbanzo beans
Juice of 1 lemon, or 1 tablespoon vinegar
1 heaping tablespoon tahini
1 tablespoon olive oil
1/2 teaspoon garlic powder, or 2 garlic cloves, minced
1/2 teaspoon cumin


Rinse garbanzo beans in a colander. Add all ingredients into a blender or food processor and blend until desired consistency. If hummus is too thick, add no more than 1 tablespoon of water, a little bit at a time, to thin it out.

Season with more garlic or cumin, to taste. Serve with crackers, warmed pita bread or crudités.

The recipe I was given by a member of the Greek Orthidox Church we attended
is as follows:

2 15oz cans Garbonza Beans (one can ddrained of juice)
1/2 cup tahini Paste ( Commercial or Home made, recipe to follow)
1 small onion diced fine
3 cloves fresh garlic, mashed and diced fine
3/4- 1 cup Extra Virgin Olive Oil

Place one can of drained beans and one of Undrained beans in food processor and spin to begin breaking into paste. Add diced onion, garlic and tahini and mix then add Olive Oil until a thick past forms, should be like thin hot fudge sauce consistancy.

Pour of deep plate and drizzel with more olive oil.

Tahini Paste:

1/2 pound Sesame seeds
Olive Oil

In a dry pan toast the Sesame seeds to a light brown and then grind in a Krups Coffee/Spice Grinder and the pour in bleander or food processor bowl and turn on and add oil until a paste like peanut butter forms. Store in sealed jar between uses and be sure to shake well or stir before using