Garlic Hummus

Making Garlic Hummus at home is easier than you may think and it tastes great. It requires minimal ingredients and one kitchen appliance.  

The first time I made it I was impressed by the flavor and haven't bought hummus since. When you buy it from the store it is nice and creamy, and as long as you have a good food processor or blender you can replicate the texture.  My husband prefers it with a little texture, so that is how I make it.


I have made it for parties and get-togethers, and it has been a hit.  One nice thing is Garlic Hummus can be made ahead.  The other nice thing is that the longer it sits the more time the flavors have to develop.

Garlic Hummus

• 1 16 oz. can of chickpeas or garbanzo beans
• 1/4 c. liquid from can of beans
• 3 to 5 Tbs. lemon juice
• 1 1/2 Tbs. tahini
• 2 cloves garlic, crushed
• 1/2 tsp. salt
• 2 Tbs. olive oil

1. Drain beans and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 c. of liquid from beans. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
2. Place in serving bowl and create a shallow well in the center of the hummus. Add a small amount of olive oil in the well and garnish with parsley(optional).
3. Serve immediately with fresh, warm or toasted pita bread, or mixed veggies. Otherwise cover and refrigerate.

To make your Garlic Hummus even more flavorful roast your garlic for Roasted Garlic Hummus.  Roasting garlic is simple. Preheat your oven to 350 degrees.  Remove the cloves from the papery outer layer and place the garlic cloves on a piece of foil.  Drizzle with olive oil and close the foil.  Bake for about 10 minutes.

Hummus can be used for dipping all kinds of vegetables, like peppers, carrots, celery, and cherry or grape tomatoes.  Not only is it great as a dip, it is a great spread.  My family uses it on all kinds of sandwiches.  I especially like it on mini cucumber sandwiches, and carved turkey sandwiches.

Take this recipe and run with it.  I think it would be delicious with sun dried tomatoes. Speaking of sun dried tomatoes, I have a recipe for those too that will be posted very soon. If you make some variations of this recipe I would love to hear them!   

Learning to make things on your own that you would otherwise buy in a store will bring you closer to being self-sufficient. Recipes like this are just the beginning! You'll know what's in your food and you can be proud of that.