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Author Notes: Let's be honest: store bought hummus is ripping us off. Those tiny tubs only last one major snacking sesh at best. This recipe makes a big batch of hummus that will last you all week, for less than what you'd pay at the store. While the ingredient list may seem familiar, we're throwing in one trick here that makes this classic hummus crazy good. Heating the olive oil with garlic and spices not only infuses it with flavor, but also makes the raw garlic less aggro on your tastebuds. Just a heads up, after tasting this you'll never want to buy hummus again. —Look Cook
Makes about 3 cups
- Two 15 ounces cans of chickpeas
- 1/2 cup olive oil
- 5 cloves garlic – smashed
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon red pepper flakes
- 1/2 cup tahini
- 1/2 cup lemon juice
- 1/2 teaspoon salt
- Parsley – chopped
- Drain and rinse the chickpeas (aka garbanzo beans).
- Add the olive oil, smashed garlic, ground cumin, and red pepper flakes to a small pan. Heat on medium until the oil starts to sizzle, then reduce to medium low. Stir every once in awhile until the garlic becomes golden brown. Add to your blender (or food processor) along with the chickpeas, tahini, lemon juice, and salt. Blend until extra smooth and creamy, adding a bit of water if needed to help get things moving.
- Transfer to a bowl, using a spoon to make a swoosh in the center. Drizzle with more olive oil (the good stuff), sprinkle with parsley, then get in there with some pita chips stat.