Introducing my delicious Garlic Hummus recipe. Made with 6 simple ingredients you probably already have, and ready in about 5 minutes. This homemade hummus outshines store-bought options in flavor and will save you money while giving you a fresher, cleaner dip.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Garlic Hummus
- Substitutions
- Variations
- How to make Garlic Hummus
- Leftovers
- What to serve with Garlic Hummus
- You might also like…
- Rate it…
- Garlic Hummus Recipe
Why this recipe works
Making hummus at home is quicker and simpler than many expect. The combination of chickpeas, tahini, lemon and garlic produces a smooth, savory dip that pairs perfectly with fresh vegetables, pita or crackers. Using canned chickpeas keeps prep fast while tahini and olive oil yield a rich, creamy texture. The raw garlic provides a bright, punchy flavor that makes this one of my favorite hummus recipes.
This garlic hummus is ideal for entertaining, picnics or bringing to friends. It also pairs well with other dips and can be served alongside salads, breads or roasted vegetables.
Ingredients to make Garlic Hummus
- Canned chickpeas – also called garbanzo beans; canned chickpeas are convenient and keep the recipe quick.
- Tahini – ground sesame seed paste that adds nuttiness and creaminess.
- Lemon – fresh lemon juice brightens and balances the flavors; lemon zest is optional for extra zing.
- Garlic clove – raw garlic is the star of this recipe, giving the hummus its bold garlic profile.
- Smoked paprika – optional, for color and a subtle smoky warmth; you can skip it or swap for sweet paprika.
- Extra virgin olive oil – adds richness and helps make the hummus silky.
See the recipe card below for exact amounts and full details.
Substitutions
- Chickpeas – If you have time, soak and cook dried chickpeas and remove skins for an even silkier hummus.
- Tahini – Swap with sunflower seed butter or cashew butter for a different nutty note.
- Garlic – For a milder, sweeter taste use roasted garlic instead of raw.
- Paprika – Try sweet paprika or red pepper flakes for heat if you prefer.
- Olive oil – Can be replaced with a neutral oil like rapeseed if needed.
Variations
- Spicy – Add cayenne or red pepper flakes for heat.
- Deluxe – Finish with a drizzle of olive oil, toasted pine nuts, chopped parsley and a sprinkle of paprika. Stir in roasted red peppers for a red pepper hummus.
- Kid-friendly – Omit smoked paprika and serve with pita chips or mild vegetable sticks.
How to make Garlic Hummus
Step 1: Drain the chickpeas and add them to a high-speed blender or food processor with the olive oil, tahini, lemon juice, garlic, smoked paprika (if using) and a pinch of sea salt and pepper. Blend until mostly smooth.
Step 2: With the blender running, slowly add cold water through the feed tube until you reach your desired consistency (about 1/2 cup is typical). Adding a few ice cubes works well to create an extra-creamy texture.
Step 3: Transfer the hummus to a serving bowl. Finish with a drizzle of olive oil, a sprinkle of smoked paprika, a pinch of sea salt and freshly chopped parsley.
Leftovers
Store leftover hummus in an airtight container in the refrigerator for up to 4 days. You can also freeze hummus in a sealed container for up to 4 months; thaw in the refrigerator or at room temperature before serving.
What to serve with Garlic Hummus
Some of my favorite accompaniments:
- Homemade naan or flatbreads
- Falafels or focaccia
- Simple flatbreads or pita
- Three bean salad or potato rosti
- Pita bread and vegetable sticks—carrots, celery, peppers
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Rate it…
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Garlic Hummus
Ingredients
- 2 cans of chickpeas (800g), drained
- 4 tbsp extra virgin olive oil, plus extra for drizzling
- 2 tbsp tahini
- 1 lemon for juicing
- 1 large garlic clove, crushed
- 2 tsp smoked paprika, (optional)
- sea salt and pepper
- 1/2 cup cold water
- freshly chopped herbs (optional)
Instructions
-
Drain the chickpeas and add to a high-speed blender with the olive oil, tahini, lemon juice, garlic, smoked paprika and a pinch of salt and pepper. Blend until smooth.
-
While blending, slowly pour in cold water until you reach the preferred consistency (about 1/2 cup).
-
Transfer to a bowl and finish with smoked paprika, a drizzle of olive oil, sea salt and pepper and chopped fresh herbs if desired.
Notes
Substitutions & Variations: See the substitutions and variations section above for ideas.
To Store: Keep in an airtight container in the fridge for up to 4 days.
To Freeze: Freeze in an airtight container for up to 4 months and defrost overnight in the fridge.
Tips: Drain chickpeas well, add cold water gradually to control texture, and always finish with a drizzle of oil and a pinch of salt for the best flavor.