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 Ninja Ultima blender, our lives have literally transformed. I use it at least once a day to prepare superfood green smoothie, black bean brownies recipe 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!
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.:)
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?!:)Print
Whipped Garlic Hummus
Garlic Hummus Recipe made easy and healthy with tahini, chickpeas and olive oil in a blender for a fluffy and creamy texture.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 12 servings
- 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
- 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.
Store: Refrigerate in an airtight container for up to 1 week. Do not freeze.
Did you make this recipe? Please give it a star rating in the comments.