[Because using “garlic” only once in the title, wouldn’t do this any justice.]
True story: it has been a darn long time since I’ve kissed a boy.
Truer story: I’m a-okay with this, for a multitude of reasons.
Reason #89,798,634: I have no second thoughts when it comes to shoveling in the most delicious, fantastically garlic-centric, hummus I’ve yet to meet.
I made this Garlic Greek Olive Garlic Hummus one lazy Saturday when I felt the need to create from scratch. I used dry chickpeas, which take a bit of preparation before they are ready to hummus-ify. If you want a quick short cut, you can for sure use canned chickpeas in this recipe – but there is something really special about a dish when you take an EXTRA LONG approach to complete it.
To prep the chickpeas, I soaked an entire 1 lb bag over night. In the morning, I put them in the crock pot and cooked them on high for 4 hours. You can also simmer them in a stock pot if you don’t have a slow cooker. [WARNING: Your house will smell amazing.] After draining and rinsing the chickpeas, I set aside the amount needed for my recipe and split the remainder in small plastic containers, added water, and placed in the freezer to use later. Next time I want to add them to a dish, I simply need to defrost the container as I would any sort of frozen protein.
- 1 cup Greek olives of choice [I got the pitted ones off of the olive bar at the market]
- 6 cloves garlic, peeled
- 4 cups chickpeas, canned or prepared from dry
- 1/3 cup lemon juice
- 1 1/3 cup water
- 1 cup tahini
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 teaspoons sea salt
- Note: If using dry chickpeas, prepare as described above.
- Add olives and garlic to food processor. Pulse until minced.
- Add chickpeas, lemon juice, and water to processor bowl. Process 3-4 minutes, until mixture reaches desired consistency.
- Add tahini and spices. Process until mixed.
- Refrigerate. Chilling will bring hummus to the perfect creamy texture. Eat with veggies, bread, crackers, or pretzel rods. Or a spoon.