Creamy Hummus with Garlic

Honestly, I think garlic hummus is one of those magical dips that can turn any snack into a celebration. I remember the first time I tasted it—I was skeptical about how something so simple could taste so richly creamy and vibrant all at once. But once I took that first bite, with the smooth, velvety texture and that gentle, garlicky bite, I was hooked for life. Plus, it’s ridiculously easy to make at home; you don’t need a gourmet pantry or days of prep. Whether you’re prepping for a cozy night in or a last-minute party, this creamy hummus with garlic is the trusty friend that never disappoints. Ready to dive in? Let’s make hummus magic happen!

Quick Facts

• Yield: Serves 6
• Prep Time: 10 minutes
• Cook Time: 0 minutes (unless you’re cooking your own chickpeas)
• Total Time: 10 minutes

Ingredients

For the Main Dish:

• 1 can (15 ounces) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 3 tablespoons fresh lemon juice (about 1 lemon)
• 2–3 garlic cloves, minced (adjust for your garlic love!)
• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt, or to taste
• 2–4 tablespoons cold water (to thin as needed)

How I Make It

Step 1:

Dump your chickpeas into a food processor or a high-speed blender—it’s easier to get that silky smooth texture this way. Add tahini, lemon juice, minced garlic, cumin, and salt right on top. This is where the flavor base builds, so don’t be shy with the garlic if you want a punchy hummus.

Step 2:

Pulse everything together while slowly drizzling in the olive oil. This emulsifies the mixture, making it beautifully creamy. If the hummus feels thick or too dense, add cold water tablespoon by tablespoon until it reaches your desired silky consistency.

Step 3:

Taste it! This is your moment to adjust salt, lemon, or garlic—remember, hummus loves a little tweak here and there to shine just right.

Step 4:

Transfer your hummus to a serving bowl. Then, drizzle the top with a little olive oil, sprinkle with paprika or chopped fresh parsley if you have it. It doesn’t just taste good; it looks gorgeous too!

Variations & Tips

• For ultra-creamy hummus, peel the chickpeas by gently pinching each one. It’s a bit time-consuming but worth it for texture.
• Add a pinch of smoked paprika or cayenne for a spicy kick.
• Swap garlic for roasted garlic if you want a milder, sweeter garlic flavor.
• If you prefer a nuttier taste, toast the cumin lightly before adding.
• Store leftovers in an airtight container in the fridge for up to 5 days.

How I Like to Serve It

This creamy garlic hummus is a perfect snack with crisp vegetable sticks, warm pita bread, or crunchy crackers on a lazy weekend afternoon. I especially love it as part of a Mediterranean-inspired dinner spread alongside grilled meats and fresh salads. When summer hits, it’s a cool, creamy dip that refreshes after a day in the sun. Winter? Slather it on toast with avocado for ultimate comfort food vibes.

Notes

• Use canned chickpeas for convenience, but if you cook your own, make sure they’re super tender for the best texture.
• Refrigerate hummus in a sealed container—its flavor melds beautifully overnight, but if it thickens too much, just stir in a splash of water or olive oil before serving.

Closing: Once you master this creamy hummus with garlic, it quickly becomes your go-to dip, guaranteed to impress both your taste buds and your guests every single time.