Garlic Hummus Recipe
Homemade hummus is a breeze to prepare and boasts a flavor far superior to any store-bought variety. For the best results, you'll need tahini, a creamy paste made from sesame seeds, which you can purchase or easily make yourself. For a richer hummus, substitute more olive oil if you choose to omit tahini.
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Servings: 6 makes 1 1/2 cups
Ingredients
- 1 15oz can chickpeas or 1 ½ cups (250g) cooked chickpeas
- 1/4 cup 60ml well-stirred tahini (homemade recommended)
- 1/4 cup 60ml fresh lemon juice (from 1 large lemon)
- 2 tablespoons 30ml extra-virgin olive oil, plus more for serving
- 1 small garlic clove minced
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons 45ml cold water or aquafaba
- Dash of ground paprika sumac, or Za’atar, for serving
Instructions
- In a food processor, combine the tahini and lemon juice. Blend for about 1 minute, then scrape down the sides and bottom of the bowl. Process for an additional 30 seconds to ensure the tahini is thoroughly whipped and creamy.
- Incorporate the olive oil, minced garlic, cumin, and 1/2 teaspoon of salt into the mixture. Blend for 30 seconds, scrape down the bowl again, and process for another 30 seconds, or until fully combined.
- Add half of the chickpeas to the food processor and blend for 1 minute. Scrape the sides and bottom, then add the remaining chickpeas. Process for 1 to 2 minutes, or until the mixture is thick and mostly smooth.
- Gradually add 2 to 3 tablespoons of cold water or aquafaba with the processor running, adjusting until the hummus reaches your desired consistency.
- Taste and adjust seasoning as necessary. Transfer to a serving bowl, drizzle with olive oil, and garnish with a sprinkle of paprika, sumac, or Za’atar.
- Store in an airtight container in the refrigerator for up to one week. For longer storage, freeze the hummus with a thin layer of olive oil on top for up to one month.
Notes
Cooking Dried Chickpeas:
Both canned and home-cooked chickpeas work well for this recipe. Refer to our guide on cooking dried chickpeas if needed.
Hummus Without Tahini:
For a creamy hummus, use tahini, but if omitted, compensate with additional olive oil or substitute with unsweetened creamy peanut butter.
Garlic Preference:
Add more garlic or use roasted garlic for a bolder flavor.
Using Aquafaba:
This liquid from canned chickpeas can replace water for a fluffier texture. Adjust salt accordingly if your aquafaba is salty.
If Tahini and Lemon Juice Don’t Cream: Increase the liquid content by adding olive oil or cold water if the tahini and lemon juice don't blend smoothly. Using a Blender: A food processor is ideal, but a high-powered blender can also be used. Remember to scrape down the sides frequently.
Enjoy your homemade hummus, full of flavor and freshness!
If Tahini and Lemon Juice Don’t Cream: Increase the liquid content by adding olive oil or cold water if the tahini and lemon juice don't blend smoothly. Using a Blender: A food processor is ideal, but a high-powered blender can also be used. Remember to scrape down the sides frequently.
Enjoy your homemade hummus, full of flavor and freshness!