This Garlic Hummus Recipe is easy, creamy and just the best! Blender gives hummus such a nice whipped texture. Store-bought hummus will never taste the same.
Almost every time we need an appetizer, I make this hummus. Serve as a dip with whole grain crackers or vegetables. Make a complete Middle Eastern spread with Greek chicken kabobs, quinoa tabbouleh and fresh whole wheat pita.
This hummus recipe comes from a hummus snob. Our hummus expectations are high because my husband has lived in Middle East for many years. It truly had to be the best hummus recipe. And I think I delivered.
As a new housewife, I used to glorify store-bought hummus. My friend’s idea. One day I made this garlic hummus recipe and oh my goodness! I would never-ever-ever buy hummus again! Like ever. At least in North America. I’m sure it’s a different story in The Middle East countries.
Unlike dry and bland hummus from the store, homemade hummus is fluffy, creamy and has so much flavor!
Let’s dive in into hummus 101.
What goes into authentic hummus?
- Chickpeas or garbanzo beans
- Tahini paste
- Olive oil
- Lemon juice
- Salt and pepper
3 Ways to Cook Chickpeas
Chickpeas or garbanzo beans are legumes and the main ingredient in hummus. Can’t skip that.
- Canned Chickpeas. No time? Let the grocery store “cook” chickpeas for you. Look preferably for organic, low sodium and in BPA free cans chickpeas. These are the most healthy chickpeas. You will avoid consuming pesticides, plastic and unnecessary sodium. Tip: Drain and rinse chickpeas. Do not use that gooey liquid from a can.
- Cooked on the Stove: Years ago I started cooking my own beans and freezing in a can size amount. It’s an old school method like my grandma and mom used to cook in Ukraine. We had no cans. This method saves a lot of money, make eating organic and BPA free beans possible, and you have cooked beans on hand any time just like canned stuff.
- Instant Pot Chickpeas: Recipe coming next. Buying Instant Pot has been life changing for cooking batches of staples like brown rice, quinoa and now chickpeas. With pressure cooker, you don’t have to soak the beans. They are ready in an hour with 1 minute prep. I freeze them in can size amounts and voila.
Do You Have to Peel Chickpeas?
I have seen many recommendations to peel chickpeas for making hummus more creamy and smooth. Sigh. I will be very honest now – as a working mom of 2 kids I do not have time to peel 156 chickpeas for a bowl of hummus. Are you kidding me?! I can’t believe someone would have time for that. You are living a dream if it’s you.
And one more #olenafact – I do not believe peeling garbanzo beans makes a huge impact on hummus consistency. Instead, do this…
Blender or Food Processor?
Use a blender.
Hands down, best ever creamy and smooth hummus is created in a high speed blender like Blendtec or Vitamix. It’s the speed of the motor and blades that almost whips it.
You can use a food processor. Absolutely. I have done it many times, even with this little guy. Hummus texture will be just a tad more coarse.
OK, I personally think traditional hummus tastes amazing on its own. With garlic and in a blender, of course haha.
If you feel adventurous, here are some ways to make this hummus recipe flavored:
- Roasted red pepper – Add 1 cup grilled roasted red pepper without skin. Or just buy it in a jar. I’m all for healthy shortcuts. Make sure to drain it.
- Basil or thyme – Add 1/3 cup packed fresh basil leaves or a pinch of thyme.
- Spicy – Make hummus spicy by adding a tablespoon of chipotle in adobo or 1/4 tsp red pepper flakes.
- Roasted garlic – Roast some garlic and add in there. Keep in mind that roasting garlic removes almost all of its bite, so you can add as much as a whole head.
- Sun-dried tomatoes – Add 1/2 cup of jarred kind. Make sure to drain.
- Sweet potato – Well, it’s a whole another recipe.
Tip: Blend hummus for 30 seconds – 1 minute after adding above flavors.
OK, hello pretty hummus. Besides making this popular dip pretty, garnishes add another layer of flavor to hummus.
- Olive oil – I swear that quality extra virgin olive oil tastes amazing. I could eat it by the spoon. I use the one from Costco and I believe it’s yet not the best one. If you can buy high quality directly from Italy, it’s like of this deep green colour, do it!
- Za’atar – Never heard of it? Za’atar a spice mix of za’atar herb itself mixed with roasted sesame seeds, sumac, salt and other spices.
- Toasted sesame seeds – No za’atar? Just sprinkle one of its ingredients, toasted sesame seeds on top of drizzle olive oil.
- Pine nuts – Again, toast them in a skillet for a few minutes stirring constantly.
What to Serve Hummus With?
The yum part. Beyond the pita. Here is what we like to do:
- Whole wheat pita – Buy thin double layered pita that you can open. Or some stores sell fluffy chubby pita as a bread type. We like to cut it in half and toast until just warmed through or crispy a bit.
- Pita chips – You can buy whole wheat low sodium pita chips like Stacy’s. Even organic. We live in great times, friends. This time all I had was pretzel chips.
- Veggies – Cut up firm veggies like zucchini and cucumber into diagonal rounds. Or bell pepper into strips. Also great dipping veggies are snap peas and baby carrots.
- Make a meal – Hummus can glorify any bowl with simple protein, grain and veggies. Serve with Greek salad or quinoa tabbouleh, lemon rosemary chicken or Greek chicken kebabs for a Greek type of dinner.
Just have fun with it!
Does It Go Bad?
How long hummus last? A million dollar question. Homemade hummus stays fresh for up to 5 days in the refrigerator. To be honest, 1 week is pushing it. There is a condensation build up which creates possible mold growth and is a big yuck factor for me. I love leftovers with all my heart but my leftovers have to be fresh and mold free.
More Healthy Creamy Dips to TryPrint
Garlic Hummus Recipe
This is The Best Homemade Hummus Recipe that is easy and creamy. You will never buy hummus again!
- Prep Time: 7 minutes
- Cook Time: 0 minutes
- Total Time: 7 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Blender
- Cuisine: Middle East
- 3/4 cup + 2 tbsp water, warm
- 1/4 cup tahini paste
- 1 tbsp olive oil, extra virgin
- 1 tbsp lemon juice, fresh
- 2 garlic cloves, medium
- 1 tsp salt
- 1/2 tsp black pepper, ground
- 14 oz can low sodium chickpeas, drained & rinsed
- Add all ingredients to a powerful blender in exact order as listed above: water, tahini, olive oil, lemon juice, garlic, salt, pepper and chickpeas.
- Process until very smooth, pausing and scraping the walls, if necessary. About 3-4 minutes.
- Transfer to a serving bowl, drizzle with extra olive oil and sprinkle with sesame seeds or za’atar.
- Serve with whole grain crackers or easy dipping vegetables like celery sticks, baby carrots, zucchini/cucumber slices, snap peas and grape tomatoes.
Store: Refrigerate in an airtight container for up to 5 days. Do not freeze.
You can use food processor but hummus will be less fluffy and creamy. The more powerful the blender, the smoother hummus will be.
I cook my own chickpeas. I used to soak chickpeas and cook them on the stove. But now I make Instant Pot chickpeas from dried (recipe coming soon) and it’s life changing.
Did you make this recipe? Please give it a star rating in the comments.