This homemade garlic hummus is smooth, garlicky and delicious. Pair it with vegetable crudites and crackers, or scoop a spoonful and top a salad for extra protein and flavor!
I don’t know about you, but hummus doesn’t last long in our house. My whole family enjoys eating it. We were buying 2 large containers a week, and still running out! Making my own hummus sounded…like a lot of work. Until I actually did it. Turns out it’s super easy, cheap and fast to make. I should’ve started making my own forever ago. I would’ve saved lots of $$$ on our grocery budget!
If you’ve never made you own, prepare to be amazed. I make mine using a food processor, but I imagine a blender would be fine to use as well.
Garlic hummus ingredients:
- Chickpeas– the main ingredients. I use canned chickpeas, drained and rinsed. If you want really smooth hummus, you will want to take the skins off of all chickpeas. Personally, I don’t mind a thicker hummus, so I always leave mine on (also because I cut corners with food prep where I can right now!).
- Tahini- this ingredient is ground sesame seeds. You should be able to find it at your local grocery store. (Tahini is also great in homemade salad dressing like this one).
- Garlic- this hummus does have a kick of garlic. Feel free to add 1 garlic clove instead of two, if you aren’t crazy about garlic.
- Lemon juice-fresh is best
- Olive oil- gives it some creaminess and extra flavor
- Cold water
- Spices– salt
How to make hummus:
Ready for how simple this is??? Combine everything into a food processor or blender, and mix until smooth! Taste, and adjust accordingly. Add more salt and water as necessary, to get your desired creaminess and texture.
Store hummus in a sealed container, and keep refrigerated for up to 7 days.
Recipes that taste extra fantastic with hummus:
Roasted Vegetable and Quinoa Bowls
Roasted Root Vegetables with Quinoa
Sheet Pan Vegetables and Sausage
Enjoy, friends!
Homemade Garlic Hummus
Equipment
- food processor or blender
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 tbsp tahini
- 2 tbsp extra virgin olive oil
- 4 tbsp cold water
- 1/2 tsp sea salt
- 1/2 fresh lemon juice, squeezed (or 2 tbsp)
- 2 garlic cloves
Instructions
- Pour all ingredients into a food processor or blender. Blend until smooth. Add more water to reach your desired consistency.
- Store in the refrigerator, covered, for up to 7 days.
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