Calling all garlic lovers! This fired garlic hummus is a hot, fiery spread that is perfect for those who love a natural kick in their food.
I created this for a light lunch the other day as I had a bunch of these huge (and I mean huge) brown rice crackers lying around and thought of what to put on them.
Since I already know the recipe for hummus, but I couldn’t add things such as paprika or chili powder (since I am currently on the AIP elimination diet), I had to improvise. I added extra garlic (and roasted it for extra yumminess) and some apple cider vinegar to up that tanginess. Well, I reckon it worked out great! It reminded me of garlic bread, something I absolutely love and miss since having to go gluten-free. (Which reminds me, I should try making my own GF version soon!)
If, of course, you’re not on any special diet, then add a dash or paprika and or/ chilli powder to this recipe for that extra kick. Soo good. Hummus is one of my favourite things, ever, and chickpeas are full of natural protein and fibre, and the perfect option for vegans and vegetarians.
Spread this fried garlic hummus on crackers, bread, even a salad. Enjoy!
Fried Garlic Hummus
Makes 1 small jar of hummus
- 1 tablespoon olive oil, plus more for frying the garlic
- 2 large cloves of garlic
- 1/2 teaspoon salt
- 1/4 cup lemon juice
- 1/2 cup tahini
- 1 ice cube
- 1/4 teaspoon cumin
- 1 can of chickpeas
- 1 teaspoon ACV
1. Peel and place all garlic cloves on a stove, gently fry with some olive oil over medium heat for about 5 minutes.
2. Place all remaining ingredients, including the fried garlic, in a high power blender and blend until smooth. Consume immediately and if there’s any leftover, keep in a jar in the fridge for 3 days.
If you’ve enjoyed this post, please share it on Pinterest:
P.S. Of course there’s also: Classic Hummus.