This is a very old recipe of mine. One day I got tired of store bought hummus, particularly the process of revamping it in my kitchen. Every time I would buy one, it is too plain and dry in a few days. I would throw it in a blender and add garlic, olive oil and tahini. Our hummus expectations are high because Alex lived in the Middle East for many years.
This garlic hummus recipe is delicious, fluffy and creamy. Blender gives it such a nice whipped texture, you will never go back to making hummus in a food processor or store-bought will never taste the same. Any time we need an appetizer, I make it. It’s easy, healthy and versatile – serve with whole grain crackers and/or vegetables.
Also you have to try my sweet potato hummus with chipotle in adobo. SO GOOD!
Garlic Hummus Recipe
Easy and healthy Garlic Hummus Recipe made in a blender for the most fluffy and creamy hummus you have ever tried. And its ingredients are so easy!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 12 servings
- 3/4 cup + 2 tbsp water, warm
- 1/4 cup tahini paste
- 1 tbsp olive oil, extra virgin
- 1 tbsp lemon juice, fresh
- 2 garlic cloves, medium
- 1 + 1/4 tsp salt
- 1/2 tsp black pepper, ground
- 14 oz can low sodium chickpeas, drained & rinsed (I cook my own)
- Add all ingredients to a powerful blender in exact order as listed above: water, tahini, olive oil, lemon juice, garlic, salt, pepper and chickpeas.
- Process until very smooth, pausing and scraping the walls, if necessary. About 3 – 5 minutes.
- Transfer to a serving bowl, drizzle with extra olive oil and sprinkle with sesame seeds or za’atar.
- Serve with whole grain crackers 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.
You can use food processor but hummus will be less fluffy and creamy.
The more powerful the blender, the smoother hummus will be.
Did you make this recipe? Please give it a star rating in the comments.