Creamy Garlic Hummus
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.
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Servings: 4
Calories: 48kcal
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.
Nutrition
Calories: 48kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 4mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 0.02g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.5mg