Recipe by Mary
"This hummus recipe was handed down to me by my Syrian grandmother. I took it and tweaked it just a touch, adding roasted garlic, making it my most-requested recipe. I finally made it for my grandma a few months ago and she said it was incredible. That was my Oscar moment :) Even people who don't like hummus love this recipe. And I'm modest too!"
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unpeeled garlic cloves
extra-virgin olive oil
1 (15 ounce) can
garbanzo beans, drained
fresh lemon juice
WOW!!! I have had good hummus before but this recipe is without a doubt the best hummus I have ever tasted! Truly heavenly! The cumin and the roasted garlic really make the dish :)
Some of how I did this was my fault but with the amounts used in this recipe, it was way way too thick. I mean it would be like a mashed baked potato without any butter or milk. So I added a good half cup of water. I wanted to use raw garlic and did but didn't compensate and I used 5 cloves which was too much. If you want it raw, use like 2 cloves. But you definitely need more liquid. I also added one more TB of Olive oil to the mix. Maybe a little less tahini too like some have said since it's bitter.
This was my first real attempt at hummus, using tahini, so I wanted a solid, "authentic" recipe. I saw "Syrian grandmother" and was sold! My garlic weighed 1/4oz (~5 small). I ate the rest of the roasted garlic, now my boyfriend is sitting on the other side of the couch. Oh well. It is quite thick; I used some of the liquid I saved from the garbanzo bean can instead of oil to thin it out. You could probably use a wee bit less than 1/2 cup tahini, but then again it tasted so nice I don't think I would.
Excellent flavor - I love raw garlic in hummus, but the roasted adds a nice, milder garlic flavor. I used about 5 small cloves. The hummus is a bit thicker and pastier than I like, so I added a little extra olive oil and lemon juice.
I make this hummus every week, my family is addicted to it. Once I make it, I remove half of it from the processor and then add some roasted red peppers in the half that still remains in the processor, then mix again. I have plain & roasted red pepper hummus at the same time. It is a bit thick as per the recipe, I add a bit of water instead of more oil, does the trick without the extra calories.
My dad said "it tasted like the real thing", lol. It came out great!! I followed the recipe exactly as the author wrote it, then slowly added some of the reserved liquid from the can to thin it out some. I also rinsed the beans very well before blending them- something I recently learned from weight watchers, helps you add less salt. I removed 2/3 of the hummus, and then added some fresh mint per the author's suggestion- and it was really good! Went great with sliced up cucumber.
When I served this recipe earlier in the week, it was declared my best hummus yet! I agree with other posters that it's a bit thick and added a couple of drizzles of olive oil to the food processor while it puréed.
Like other reviewers, very good, but a bit thick, and tart! Adding more oil and water fixed the thickness. And I don't know what Syrian-style means, but I'd put a bit less lemon juice in next time. Or maybe add a touch of sugar to offset the tartness. Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Authentic Kicked-Up Syrian Hummus
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 107
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