This creamy garlic hummus is one of those foundational recipes I make on repeat. It’s simple, fast, and quietly powerful - the kind of thing that turns a plate of vegetables, grilled meat, or warm pita into a full meal. Smooth, lemony, garlicky (but not harsh), and perfectly balanced, this is the hummus I always want in the fridge.
The key here is technique more than ingredients. A food processor, good tahini, fresh lemon, and one little ice cube make all the difference. That ice cube trick? It’s what gives you that restaurant-style, whipped texture that feels luxurious instead of dense.
Serve it as a dip, spread it on sandwiches, or use it as the base for dishes like roasted vegetables or cauliflower steaks.
Serve this with my Pan-Seared Cauliflower Steaks and you'll thank me later 🙂
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Why You’ll Love This Recipe
Fluffy, whipped perfection. The secret? A cheeky ice cube blitzed in the blender with tahini. It’s not magic—it’s science.
Garlicky without the punch in the face. Bold flavor, no vampire slaying.
Ridiculously easy. Toss it all in a food processor, blend, taste, done. You’re now a hummus snob.
Pairs with literally everything. Warm pita, roast veg, grilled chicken, or just a spoon if no one’s looking.
Totally tweakable. Want more garlic? Add it. Creamier? More tahini. You’re in charge here.
Ingredient Notes
Chickpeas: The base of the hummus; using canned keeps this quick and approachable.
Tahini: Adds richness, nuttiness, and that signature creamy body.
Fresh lemon juice: Brightens and balances the richness of the tahini.
Garlic: Provides classic hummus flavor — start small and adjust.
Cumin: Adds subtle warmth and earthiness that gives the hummus a deeper, more savory Mediterranean flavor.
Ice cube: The secret weapon for ultra-smooth, whipped hummus.
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Add chickpeas to food processor and blend until smooth.
Step 2: Add lemon juice, tahini, garlic, cumin, salt, and the ice cube to the food processor and blend.
Step 3: Taste and adjust salt, garlic, or lemon.
Step 4: Blend again until light and creamy.
Substitutions & Variations
No tahini: Use a small splash of olive oil instead, though texture will be slightly different.
Extra creamy: Add another spoonful of tahini, but don’t overdo it or it can turn bitter.
Roasted garlic: Swap raw garlic for roasted for a sweeter, milder flavor.
Spicy hummus: Add harissa, chili oil, or Aleppo pepper.
Lemon-forward: Add extra lemon juice if you like it bright and tangy.
FAQ
The ice helps emulsify the tahini and chickpeas, creating a lighter, whipped texture.
Not necessary, but removing skins will make it extra smooth if you have time.
Yes — hummus actually tastes better after chilling for a few hours.
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⭐️ Recipe
Creamy Garlic Hummus
Ingredients
- 1 15-oz can chickpeas, drained and rinsed
- 2 tablespoon tahini
- Juice of 1 lemon about 2–3 tbsp
- 2 garlic cloves
- ¼ teaspoon cumin
- ¼ teaspoon black pepper
- Pinch of salt plus more to taste
- 1 ice cube
Instructions
Blend the chickpeas
- Add the chickpeas to a food processor and blend until mostly smooth, scraping down the sides as needed.1 15-oz can chickpeas, drained and rinsed
Add remaining ingredients
- Add tahini, olive oil, lemon juice, garlic, cumin, salt, and the ice cube.2 tablespoon tahini, Juice of 1 lemon, 2 garlic cloves, ¼ teaspoon cumin, ¼ teaspoon black pepper, Pinch of salt, 1 ice cube
- Blend for 1–2 minutes until completely smooth, creamy, and whipped.
Adjust seasoning
- Taste and add more salt, garlic, lemon, or tahini if needed. Blend again until fully incorporated.
Serve
- Spoon the hummus into a bowl.
- Drizzle with olive oil and finish with a sprinkle of Aleppo pepper before serving.
Notes
Nutrition facts are only estimates.
Storage & Serving Tips
- Refrigerate: Store in an airtight container up to 4 days.
- Refresh before serving: Stir and add a splash of water or lemon juice if needed.
- Serve with: Pita, vegetables, grilled meats, or as a base for roasted vegetables.
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