To achieve the full cheesy flavor without making the biscuit too dense, stack and fold the cheese into the dough, like in puff pastry.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (15 ounce) can garbanzo beans, drained
- 4 cloves garlic, sliced
- 1 large lemon, juiced
- 1 tablespoon tahini
- 1 tablespoon water
- 1 tablespoon olive oil
- ½ teaspoon sea salt
Instructions
- Combine garbanzo beans, garlic, lemon juice, tahini, water, olive oil, and salt in the bowl of a food processor; process until smooth.
- Add roasted red peppers and crushed red pepper to spice it up.
Reviews
Made as directed. However, I processed my own garbanzo beans (chickpeas) instead of using canned, as I was making a large batch to freeze some for later. Added a little no-salt seasoning (from Costco) while blending in the food processor. Added a little dried parsley flakes and pulsed a few times at the end. Hummus needs to refrigerate at least an hour so hummus flavor can fully develop. Drizzle hummus with good quality olive oil prior to serving. Excellent after school snack for kids served with raw veggies for dipping. Excellent Keto-diet snack also.
I did not use Tahini because I couldn’t locate it in my pantry. I used Sumac as a replace and it thrilled my tastebuds. I will no longer purchase Hummus from the store. This was so easy to make and much more tasty.
Delicious! I didn’t have a lemon, so I used a lime instead. Also I prefer avocado oil to olive oil almost always, so I subbed that. I did add a bit of juice from the chickpeas to get the texture just right. So good, thanks!
I made this as indicated except for two changes: I roasted the garlic in an attempt to tone it down a bit, and I used a tiny bit of olive oil as my gall bladder is giving me fits. It’s very good and suits my vegetarian lifestyle as it’s a good source of protein.
Made as written. Excellent! Better than store bought for sure!
Simple and yet full of garlic flavor!