Garlic Lovers Hummus
I love the bite of fresh garlic. I mean, I like it hot! For Uncle Andy’s 60th birthday party, I decided to try making some fresh hummus with that garlic bite I love. Y’all, it was so garlic hot I was afraid no one would eat it! I got Lou to try it, and she agreed it had a bite, but she loved it like me. What I learned is I’m not the only garlic lover at Friday Night Porch Party. I received so many compliments on this dish as well as requests for recipe. Its great stored in the fridge for a little snack before dinner. Let me know what you think.
Garlic Hummus with a Bite
1 handful of freshly peeled garlic cloves (25-30 cloves)
(I like to use the bag of freshly peeled garlic cloves found in the produce section)
2 16-ounce cans Garbanzo beans, drained and rinsed
1 8-ounce cream cheese, softened
½ cup tahini (It’s with the peanut butter in my Kroger.)
¼ cup water
Juice of 1 lemon
1 tablespoon garlic powder
Salt and pepper
Red pepper flakes
Begin by cooking your garlic cloves. Add the fresh garlic cloves to a heavy bottom saucepan. Add enough olive oil to barely cover the cloves. Bring the oil to a boil and simmer about 15-20 minutes, and the cloves begin to turn a nice golden brown. Drain the garlic cloves and set aside. (I keep the olive oil, which is now garlic infused, in a little bottle for later use.)
Save 5-6 garlic cloves for garnish before combining the remaining garlic cloves, beans, cream cheese, tahini, water, lemon juice, garlic powder and ¼ cup olive oil in the food processor and pulsate until combined. You may need to add a little more water if It's too thick. Add salt and pepper to taste and pulsate a few more times until combined, and the flavor Is right. To serve, transfer the hummus to a bowl or serving platter and top with the garlic cloves you saved, a good drizzle of olive oil, and red pepper flakes. I serve mine with pita bread warmed with a little butter in the skillet and cut into serving pieces.