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May 23, 2007 10:14 PM

too much garlic!

made a hummus with way too much garlic. anyway to salvage it?

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  1. No such thing as too much garlic! No, seriously, add more chickpeas and tahini. You'll have more hummus than you initially wanted, but it will be more balanced for your tastes.

    1 Reply
    1. re: mojoeater

      Yep, mojo's got the cure. I've done the same thing. Make a brand new batch, sans garlic,
      and mix the two together. Things will be fine. There's no way I know of to remove garlic in the same way a potato removes excess saltiness.

    2. Don't have any idea of this will work, but an idea: For too much salt in a liquid, adding a sliced potato will absorb the extra salt. If you're out of garbanzos, perhaps a few slices of potato in your hummus will do the same. Like I said, I'ce never done this before, but the thought did come to mind. Good luck!

      2 Replies
      1. re: chownewbie

        Potatoes don't absorb salt. Sorry. They just absorb liquid -- they don't selectively suck out the salt. A kitchen sponge would do the same. Wolke and other food scientists dispelled the potato myth a while ago.

        The only thing you can do in this case, or in the case of oversalted hummos or chili or soup, etc. is to add more of the other ingredients, sans the one you used too much of.

        1. re: C. Hamster

          HUH! Thanks for the tip. I could have sworn I've read otherwise! Good times, but I really have yet to experience the concept of too much garlic :)

      2. what does that mean? how can there be too much garlic.......

        2 Replies
        1. re: deliciousnyc

          I know it sounds incredible that a recipe has too much garlic, and I am a garlic junkie, but I once also added TOO much garlic to my hummus...I agree just to another recipe without garlic to the current one....

          1. re: deliciousnyc

            For someone like me who never uses garlic, there is always too much.

          2. Squeeze in some more fresh lemon juice after you combine the two to brighten up the flavor. Add a little fresh chopped parsley maybe. Some paprika if you want a little smokiness?

            1. You could also microwave it for 30 second intervals, with lots of stirring, to cook out some of the raw garlic "heat". You may need more lemon juice if the cooking dulled it.

              If you do decide to dilute instead, and end up with far too much, I can report that hummus freezes very well.