19 comments already!

Garlic Hummus Recipe

I finally got tired of a store bought hummus, particularly the process of revamping it in my kitchen. I love hummus and every time I buy one, it would seem dry in a few days. I would throw it in a food processor and add garlic, olive oil and tahini paste. Ever since we got a Ninja Ultima blender, our lives have literally transformed. I use it at least once a day to make green smoothiesbrownies and now hummus.

Hummus is easy to make – you just throw all ingredients in a powerful blender/food processor and push the button. The hard part is to figure out right ingredients’ proportions to get that creamy, fluffy and flavourful hummus. And I got that kind of hummus for you. And let me tell you, our hummus expectations are high because Alex is from the Middle East. So, this garlic hummus recipe is delicious!

scoop-whipped-hummus-recipe

I made it at least 7 times in the last month. Any time we need an appetizer, I make it. It’s easy, healthy and versatile – serve with whole grain crackers and/or vegetables. We had friends visiting from Mexico and they thought it tasted best with fresh bread. I also served it with Doctor Kracker crackers you see in the photos. As clean eating assumes no (very few like clean mustard and ketchup) processed condiments, this garlic hummus is great as a spread and sauce for meats and poultry.

Also, not a big deal but I have to share a secret: I like the taste of hummus made with cooked chickpeas vs. canned so much better. Well, anything homemade is better, right?! But not a big deal if you use canned. Also if you remove the skin off the chickpeas (yes, they have skin), hummus will be creamier. There is no end to perfection, I guess.:)

Garlic Hummus Recipe

P.S. Alex always laughs the way hummus is pronounced in North America. The authentic pronunciation is hoummus, instead of American hamas as a Palestinian organization. Guess how I pronounce it?!:)

Whipped Garlic Hummus

Whipped Garlic Hummus

Ingredients

  • 14 oz can chickpeas, drained & rinsed (I use cooked)
  • 1/4 cup tahini paste
  • 3/4 cup + 2 tbsp water, warm
  • 1 tbsp olive oil, extra virgin
  • 1 tbsp lemon juice, fresh
  • 2 garlic cloves, medium
  • 1 + 1/4 tsp salt
  • 1 tsp black pepper, ground

Directions

  1. Add all ingredients to a powerful blender or food processor and process until very smooth. If necessary pause and scrape down the walls with a spatula. I blend the hummus until fluffy and whipped. The longer you process and the more powerful your machine is, the smoother hummus' consistency will be. Transfer to a serving bowl, drizzle with extra olive oil (if desired) and sprinkle with sesame seeds or za'atar (I don't assume it's a popular spice). Serve with whole grain crackers (pictured Doctor Kracker) or easy dipping vegetables like celery sticks, baby carrots, zucchini/cucumber slices, snap peas and grape tomatoes.
  2. Storage Instructions: Refrigerate in an airtight container for up to 1 week. Do not freeze.
http://ifoodreal.com/whipped-garlic-hummus-recipe/

Nutritional Info

Servings Per Recipe: 12

Amount Per Serving = 1/4 cup:
Calories: 82.8
Total Fat: 4.6 g
Cholesterol: 0.0 mg
Sodium: 257.0 mg
Total Carbs: 8.1 g
Dietary Fiber: 2.4 g
Protein: 3.1 g
WW Points+: 2

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.

19 Comments

    • Olena

      I can go on, and on, and on how wonderful cooked chickpeas are. My mom and grandma always cooked beans, we had no canned ones, until I moved here and became lazy. Now I’m back to cooking my own beans and there is no comparison at all! And hummus is a wonderful condiment, just wonderful replacement for cream cheese, mayo, you name it.:)

      Reply
  1. Eileen and Ji

    Hi Oleana,

    Really enjoy your blog! Lots of information here. The first time I came across “clean eating” was from your blog. I just started a food blog on WP and am still learning how to do it.

    We love hummus, but have never made it. I will try this recipe. I’m curious about the cooked beans? How long do you have to soak the chick peas before boiling them (and for how long?)

    Thanks!

    Reply
    • Olena

      Hi Eileen. Well, I’m so happy I introduced you to clean eating. I want to convert the whole world to clean eating.:)
      About the beans. I usually soak them overnight but 6 hours should be fine. Then drain, rinse, add cold water enough to cover the beans and a bit more, bring to a boil and cook on low, covered, for about 45-60 minutes. Check for doneness to your liking. Skim the foam if necessary. Then drain and that’s it.:) Very easy. And good luck with blogging!:)

      Reply
    • Olena

      It cost me 3 times less to cook my own organic chickpeas instead of buying organic in BPA free cans. Not to mention the taste difference!!!

      Reply
  2. Azita

    Hi and thanks for the nice recipe. There’s no garlic among the ingredients, is there? I mean the name of the dish has the word garlic in it, so I was wondering where the garlic comes in.

    Reply
  3. Kiana

    hi dear, I’m loving your blog..my family and I are starting on this journey of eating clean and we are truly excited. Question, we’re from the Caribbean and tahini paste is not commonly found here. Do you have an alternative or a recipe on how to make a clean eating version of it? Looking forward to hearing from you.

    Reply
    • Olena

      Hi Kiana. First of all, congratulations on living in my dream place! Secondly, tahini is just ground sesame seeds with a bit of oil. Sesame oil would be the best but olive oil works too.:) Here is a recipe I found online and you can find so many more.

      Reply
  4. Kiana

    Thank you so much for the response Olena… will definitely give it a try!

    Reply
  5. Gilly

    Just wondering, does your ninja make it more creamy? And does using the cooked beans change the texture? I don’t mind hummus but the gritty texture I’m not a huge fan of. (And I’ve never heard it pronounced hamas before…must be a regional thing 🙂 )

    Reply
    • Olena

      HAmas that’s how Canadians say it. Do people in your world say hUmus? If so then I’m moving. I hope you live in Mexico. Cooked or canned beans doesn’t matter. I haven’t tried it in a food processor so can’t say. My friend asked the same question because she really liked the texture. Might be the case…If you have blender, I say definitely go for it. You could also peel chickpeas for a smoother texture. Yes, they have a peel.:)

      Reply
      • Gilly

        I didn’t know they had a peel! Interesting…I’m going to give this a shot since I have a ninja blender. And no, I’m not in Mexico. I’m in the snowy cold state of WI.

        Reply
        • Olena

          Oh yes, it should come out amazing, even the same blender! OK, I’m definitely not moving to your place.:) I will take my rainy warm Vancouver.:)

          Reply
  6. Rebecca

    I just made this today. I am awful for snacking on sugary and salty treats throughout the day so decided I was going to change my habit from today. This is something I will no doubt be making again and again. It is so amazingly tasty and foolproof. Will be passing it on! Thanks for sharing!

    Reply
    • Olena

      Awesome and thank you so much for sharing! I make this hummus all the time as store bought never tastes even close, plus it’s hard to find organic hummus. I refuse to eat full of GMO canola oil hummus. So easy to make at home and keeps well.

      Reply
  7. Eva

    I would like you to provide dry measurement amounts for recipes whereby you state, “14 oz can beans, ‘I used cooked’.” Please just tell me this 14 oz quantity in dried beans (before cooked). Thank you. Eva

    Reply
    • Olena

      Hi Eva. I don’t know because I either use a can or cook dry beans in batches. If you cook 1 cup of dried chickpeas you will have enough for this hummus (about 1.5 cups cooked) and enjoy some leftovers in a salad.

      Reply

Trackbacks/Pingbacks

  1.  Hummus Ingredients | Israel Foreign Affairs
  2.  Mediterranean Zucchini Sticks | iFOODreal
  3.  Roasted Cauliflower and White Bean Hummus - Vitamin Sunshine
  4.  Creamy Black Bean Dip - iFOODreal | Delicious Clean Eating Recipes

Leave a Comment

  • (will not be published)