Garlicky Homemade Hummus
You will never buy storebought again after you realize how simple it is to make hummus at home!
Equipment
- Blender
Ingredients
- 2 can chickpeas (garbanzo beans), drained
- ½ cup extra virgin olive oil
- 3 cloves garlic
- 2 tablespoon tahini paste
- 1 tbsp fresh lemon juice
- ¼ cup water
Instructions
- Place all of your ingredients except the olive oil into your blender.
- Pulse together at a medium speed, adding olive slowly as it blends.
- Blend for about 2-3 minutes, depending on how creamy you like it.
- OPTIONAL: If it's not as creamy as you'd like it to be, add ¼ cup of water at a time and blend until it reaches your ideal consistency.
Notes
The story behind this hummus is honestly half the reason I make it so often.
The first time I had real hummus wasn’t at a restaurant or out of a container from the grocery store. It was at a holiday party for a former boss of mine, who was from Egypt. His wife had put out this simple-looking dip on the table, and I remember not thinking much of it at first…until I took one bite.
It was completely different from anything I’d had before. Smooth, rich, bright with lemon, and somehow both light and deeply satisfying at the same time. I went back for more… and then more again… and eventually just parked myself near the bowl like it was my job.
At some point I had to ask her what it was, because there was no way this was the same hummus I’d been buying at the store. When she casually told me how easy it was to make at home, it kind of stopped me in my tracks. No complicated process, no hard-to-find ingredients. Just a few simple things done really well.
That was the moment I knew I wasn’t going back to storebought.
Making it yourself completely changes the experience. You can control the texture, the balance of lemon and garlic, the amount of tahini…all those little details that make it taste fresh instead of flat. And once you get the hang of it, it becomes one of those recipes you can throw together without even thinking.
A few quick notes that make a difference:
- Use good quality tahini. It’s a big part of the flavor.
- Don’t skip the lemon juice. That brightness is what brings everything to life.
- Blend longer than you think you need to. That’s how you get that ultra-smooth texture.
- And if you want to take it up a notch, drizzle with olive oil and a sprinkle of paprika or fresh herbs right before serving.
Add ¼ cup of water at a time to the blender until it reaches your ideal consistency. I usually end with ½ cup for the perfect creamy hummus!
