Creamy Garlic Hummus

This creamy garlic hummus is made in five minutes with simple, wholesome ingredients! Use it as a dip and appetizer, pile onto a salad or spread it onto a sandwich; this hummus is delicious and versatile.

This creamy garlic hummus is a staple in my household. We put it on everything. It’s center stage on our appetizer trays. It makes an awesome spread for a quick sandwich. It also works incredibly well as a spread for sandwiches! The best part is that it’s made with canned chickpeas.

The Ingredients

Traditional hummus is made from dried chickpeas that have been soaked overnight. I’ll be honest, I almost always forget to soak chickpeas the night before (I call it mom brain). If you’re like me, then you know we need a recipe using canned chickpeas! I don’t understand the fear of canned beans and if you’ve been reading throughout my site, then you’ll know that I am a huge proponent.

Canned beans offer three benefits. First, they are super quick. There is no pre-soaking or cooking involved. Open the can, drain and rinse. Boom, done! Second, canned beans have already significantly reduced or eliminated the presence of lectins. Lectins are pesky proteins that bind to starches and can cause GI discomfort in some people. Lectins are removed by soaking and boiling at high temperatures. Furthermore, canned beans retain most of their nutrients so there’s no reason to not use them!

Some Tips

First, I’m using a high powered food processor. You’ll need something high-powered to really cream and smooth out the chickpeas (unless you like a chunky texture).

Second, the garlic bites. My husband and I love garlic and so we used 3 raw cloves. We have a tradition in the Greek culture: if one person eats a garlic dip, then we all have to eat the garlic dip so that we all have the same pungent breath! Three cloves is a bit much so in this recipe we’re only called for 1-2.

If garlic is something that might bother your tummy, you can also lightly roast beforehand in an oven or toaster. I find that pre-roasting helps subdue some of that bite. However, if you don’t like garlic at all, don’t worry; you can simply omit it!

Third, when you drain the chickpeas, save that liquid! That liquid is called “aquafaba” and it’s a part of this recipe. Not only do we use it to help thin out the texture of the chickpeas, but aquafaba can also be used in other scenarios. It can be an egg white replacer and used in baking/cooking.

Upon serving, I love adding a fresh drizzle of extra virgin olive oil and a sprinkle of paprika. In the photos above, I also added some extra minced garlic and fresh parsley.

Creamy Garlic Hummus

This creamy garlic hummus is made in five minutes with simple, wholesome ingredients! Use it as a dip and appetizer, pile onto a salad or spread it onto a sandwich; this hummus is delicious and versatile.

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Servings 3 cups

Ingredients

  

• 2 15 oz cans of chickpeas
• 1/4 cup tahini
• 1-2 cloves of garlic
• 5 tbsp aquafaba (liquid from chickpeas)
• 3 tbsp extra virgin olive oil
• 3 tbsp lemon juice
• 1.5 tsp salt
• 1/8 tsp ground cumin

Instructions

 

• Thoroughly drain, rinse and dry the chickpeas. Save the liquid from the can.
• In a food processor, add the chickpeas, tahini, garlic, olive oil, lemon juice, salt, cumin and 3 tbsps of the chickpea liquid. Begin to pulse and puree the chickpeas.
• As you pulse, start adding the additional tbsps of chickpea liquid, one at a time until you reach the desired consistency. You may need to stop and scrape down the sides with a spatula to make sure it's evenly pureed.
• Add to a bowl. If serving right away, add a drizzle of olive oil, pinch of paprika and any other garnish you like. Otherwise, cover and store in the refrigerator.

Notes

For extra creamy hummus, you will need more than the 5 tbsp of chickpea liquid. After 4 tbsp, start to add 1 tbsp at a time until you reach the desired texture that you like.

Some people like their hummus ultra creamy and some like it thicker and chunkier. 

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