Any way to save this hummus from too much garlic?
I just made up a batch of hummus -- a big batch -- and it has wonderful flavor, except that there's too much raw garlic in it. I only used a couple of cloves but it's biting and astringent. The hummus is all mixed though -- is there any way to fix this?
All of the above suggestions are good, but just simple aging overnight often reduces the bite of fresh garlic. I suspect that nuking it might cause the oils to separate, but slow heat in a frying pan might be more successful, but I'm not sure it would make it less garlicky.
If you're out of the original ingredients and don't want to make a run to the store but you do happen to have a can of white or navy beans on hand (unseasoned, or even kidney beans as long as they aren't "refried") you can turn those into a paste in your food processor or blender and combine that with your original hummus until you have the garlic balance you're after. If you do have more tahini, it will help to add some of that too. And if the beans require "thinning' while processing, use a bit of olive oil.