Creamy Garlic Hummus is a great snack option full of fiber, protein, and healthy fats that’s perfect for dipping veggies or pita.
Where are all my hummus fans at?! I never used to like hummus, but due to it becoming a bit of a trendy food, I learned to like it since it’s such an easy dip (or condiment). This “Creamy Garlic” recipe has been my go-to for years.
I originally shared it while I was trying the Mediterranean diet as part of my diet experiment, which is when I tried different diets (including paleo and vegan)—each for a week—to help inspire my cooking and get more creative. Hummus was one of my favorite snacks during my Mediterranean week.
If you’ve never made hummus from scratch before, it’s not too complicated. You just need garbanzo beans (chickpeas), tahini (ground sesame seeds), lemon juice, garlic, and salt. In case you’re not familiar with tahini, it can usually be found near the peanut butter at grocery stores.
A couple notes about how to make hummus:
- To remove the chickpea skins or not: Some people swear by using chickpeas without their skins because it makes for smoother hummus; others say you can barely tell the difference. I say that’s way too much effort, so I always just pour the chickpeas into the food processor skins-on.
- Starting with tahini and lemon: Another thing I’ve learned is that you may be able to get a smoother hummus if you whip the tahini and lemon juice for a few minutes in the food processor before adding the beans and such. I’ve done it both ways, and haven’t noticed a big difference. So you do you.
- Using chickpea liquid vs. water: A lot of hummus recipes call for adding a bit of water to thin it out. But to help make it fluffier, use the liquid from the chickpea can (known as aquafaba) instead, which gets light and airy when whipped.
Creamy Garlic Hummus
Ingredients
- 1/4 cup tahini
- 2 Tbs fresh lemon juice (about half a lemon)
- 1 (15-oz) can chickpeas (garbanzo beans), drained with liquid set aside
- 1/4 cup liquid from chickpea can
- 1 Tbs olive oil
- 1 garlic clove
- 1/2 tsp salt
Instructions
- Add tahini and lemon juice to a food processor. Process for about one minute, scraping down the sides of container at least once.
- Add the remaining ingredients, and process until smooth (scraping sides as needed).
- Pour the hummus into a bowl and drizzle extra olive oil over the top. Sprinkle desired seasonings on top for garnish, like paprika or fresh parsley and red pepper flakes.
My favorite way to eat hummus is with pita bread and veggies like carrots, celery, and cucumbers. I also like it on sandwiches, as well, like a condiment (especially when that sandwich is made inside a pita pocket). When I’m just serving it as a dip, though, I like to garnish it with some seasonings.
Once the mixture is smooth and I’ve poured it into a bowl, I make some swirls in it to create more crevices to hold an extra drizzle of olive oil. You can sprinkle paprika on top, or I’ve come to really like chopped fresh parsley and red pepper flakes because it looks more colorful.
The original version of this post was published June 8, 2015.
The Med eating plan makes so much more sense to me! Hope you are enjoying and homemade hummus is the best isn’t it?
It makes way more sense to me too! Paleo was too extreme, in my opinion, but this Mediterranean thing is how I basically try to eat all the time. Should be a more pleasant week. 🙂
Ah I just whipped up a new hummus recipe yesterday! Nothing beats homemade!