homemade hommous makers..a question for you

[tshirtsuntan]

I made my own hommous for the first time yesterday, checked a few recipes online just for general proportions, all seemed to use 2 cloves of garlic per can of chickpeas so that is what I used. It is SO garlicky, I love garlic but this is the kind of over garlicing that makes your tongue sting, your stomach rattle with wind and you can smell it on your own breath! Too much garlic as a rule? Or just a random extra strong bulb? How much do/would you use?

did you cook the garlic first?

I use a squirt of purée garlic from a tube gives a garlicky twang without it being overwhelming in recipes which don't require cooking eg salad dressings

Trying using one clove, and soak it in lemon juice for a few minutes. It starts to cook the garlic and makes it less pungent.

In the middle of the garlic there is often the start of a shoot. If you take that out it removes some of the overwhelming flavour.

Roasted garlic in hummus is also amazing and worth trying. It has a far more mellow flavour.

I didn't cook it, was hoping the whole enterprise was non cook I have a jar of prepped garlic maybe try that a bit at a time next time! I did check for shooty bit, couldn't see it as it was bought yesterday/ fairly fresh garlic. Honestly, my breath this morning...May have to wear a yashmak for the school run

I think hummus-making is like making French dressing i.e you play around with the ingredients until you find a combination that meets your tastes. More water, less water, more tahini, less tahini... If you don't like it so garlicky, just use half a clove.

I use roughly one small clove per can of chickpeas when I make it. Or if I use dried chickpeas I sometimes lob the garlic in for the last couple of minutes of simmering for the chickpeas to take the edge off.

Deffo garlic puree for the win

I did exactly the same as you the first time I made houmous and have never used 2 cloves again! Garlic puree is milder and I always have that in the fridge so I use that now, but if I was using real garlic again I'd go for one small-ish clove. It's cos it's raw and chopped, it is very strong.

Roast the garlic first. Wrap some cloves in foil and stick it in the oven when you have it on anyway. Cook for 20 mins or so.

I have made a new batch with roasted garlic, much better! Thanks for the tips

Just to check - you did use two cloves, and not two bulbs of garlic didn't you?

I ask because I know someone who made that mistake once - she didn't usually cook with garlic.

definitely 2 cloves, I use garlic in most things and usually cook from scratch, I think that may be why I was so surprised by the strength, I'm a 2 cloves in everything kind of cook!

I use it raw but only one clove.