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Introducing my delicious Garlic Hummus recipe. Made with 6 simple ingredients you’ll likely have and ready to eat in only 5 minutes! This homemade hummus will beat any store-bought hummus any day of the week and save you a few dollars too!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
Making your own hummus is actually easier than you may think. This healthy dip is perfect for dipping fresh veggies or pita bread into and the garlic flavor make this one of the best hummus recipes I have ever made.
This garlic hummus dip is perfect when hosting a party or gathering or if you need a delicious dip to take to a friends! It goes perfectly served with my Beetroot Hummus too.
Ingredients to make Garlic Hummus
- Canned chickpeas – AKA garbanzo beans are the key ingredient to a classic hummus. Cans of chickpeas are affordable and speed up the process of making this great hummus.
- Tahini – which is made with ground sesame seeds and can be bought in also grocery stores.
- Lemon – fresh lemon juice adds a acidity and accentuates the flavour of this smooth hummus. P.S you could also add in the lemon zest if you want.
- Garlic Clove – raw garlic is the hero in this recipe!
- Smoked Paprika – optional extra to boost the colour and flavour. You could also just add a sprinkle of paprika when serving.
- Extra Virgin Olive Oil – add flavour and helps to create a delicious creamy hummus.
See recipe card for full information on ingredients and quantities.
Substitutions
- Canned Chickpeas – although using a can of chickpeas is the fastest way to make hummus, soaking raw chickpeas then boiling and removing the chickpea skins can create even better results if you have time.
- Tahini – you could try using sunflower seed butter or cashew butter instead for a nutty flavor but tahini does add a lovely silkiness to this most delicious hummus.
- Raw Garlic clove – You could make a roasted garlic hummus recipe instead of using raw garlic.
- Smoked Paprika – Is optional so you could either leave this out or try sweet paprika or even red pepper flakes instead.
- Extra Virgin Olive Oil – Swap for a plain oil such as rapeseed or vegetable oil.
Variations
- Spicy – If you love a spicy hummus then you could try adding in cayenne pepper or red pepper flakes.
- Deluxe – My favourite way to serve this up to family and friends is with a drizzle of olive oil and sprinkled pine nuts or paprika along with chopped fresh parsley. You could also make this extra special by adding in roasted red peppers to make it a red pepper hummus.
- Kid friendly – For kids, I would leave out the smoked paprika and serve with pita chips.
How to make Garlic Hummus
Step 1: Drain your chick peas and add them along with the olive oil, tahini, lemon juice, garlic cloves, smoked paprika and sea salt and pepper to a high-speed blender.
Step 2: Now, through the tube, slowly pour enough cold water to obtain the consistency you want (I use roughly 1/2 cup of water). You could also add in ice cubes to make this the creamiest hummus ever.
Step 3: Transfer to a bowl, top with extra smoked paprika, olive oil, sea salt and pepper and chopped fresh parsley.
Leftovers
If you have some spare hummus then the best way to store it is in an airtight container in the fridge. It will last for up to 4 days. You could also freeze it for up to 4 months.
What to serve with Garlic Hummus
A few of my favourite things to serve with are:
- Homemade Naan
- Falafels
- Focaccia
- Flatbreads
- Three Bean Salad
- Potato Rosti
- Pitta bread
- Vegetable sticks – carrots, celery, peppers
You might also like…
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Beetroot Hummus
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Vegan Mayonnaise
Sides
Smoked Mackerel Pate
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 along with the olive oil, tahini, lemon juice, garlic, smoked paprika and pinch of salt and pepper and blend.
- Now, through the tube, slowly pour in enough cold water to obtain the consistency you want (I use roughly 1/2 cup of water).
- Transfer to a bowl, top with smoked paprika, olive oil, sea salt and pepper and chopped fresh herbs (optional).
Why no pine nuts?
Hey Alec, pine nuts are common in hummus (only really used for decoration). Maybe you’re thinking of pesto?
Hi James.
I have an allergy to sesame so can’t have tahini. Any substitute suggestions?
Cheers, Paul.
Hey Paul, I would just leave it out. Won’t be quite as creamy but hummus is still nice without tahini. Just add a little more oil/lemon juice 🙂
Hey James! I will be trying this recipe soon. I have just used your recipe adjustor for the serving size for the first time – amazing idea!! First time I’ve ever seen something like that, really helps to reduce and increase portion sizes without needing to work it out myself!
The only thing on this one, is that no matter what the portion size is, it still says 1 lemon. If it was portion size 1 that would be a very lemony hummus!
Love your recipes, keep em comin’!
That’s strange why it doesn’t change the lemon ingredients. Thanks for letting me know I will look into it 🙂
When you say herbs, could you give me examples please?
Thanks
I love fresh parsely or coriander 🙂 but basil or chives would work too! Enjoy 🙂
Just made the recipe but left out the olive oil and water and subbed chickpea juice. Amazing! Never thought of putting in smoked paprika in my hummus before.
That’s awesome Henrietta, didn’t know about those swaps 🙂 glad you enjoyed!