I was once told that my hummus is too "garlicky". This comment inspired me to add more cloves to my mix, which inevitably perfected my hummus...and my breath. There is no such thing as too much garlic! Well, there must be an upper limit, but I'm sure your stomach will tell you when you get there.
1. Pour half the can of chickpeas into the blender with the tahini, garlic, lemon juice and salt. Blend until smooth. Add a little water if needed. You may need to stop the blender every once in a while and use a spoon to mix the contents to be sure it all gets blended.
2. Pour the rest of the chickpeas into the blender and add olive oil and any extra salt you need for your taste. Add remaining water if you would like your hummus to be thinner.
3. Empty blender contents into a container, warm up some pita bread and enjoy!
Should last at least a week if kept in the fridge, but I don't really know - mine has never lasted that long!
Dr. DeSouza shares new research and discoveries along her journey.