Homemade Garlic Hummus

Happy New Year friends!! Today I’m kicking things off with a healthy, flavor-packed snack. This homemade garlic hummus is sooo easy whip up- it can be made in minutes! It’s the perfect dip for veggies, pita chips and so much more.

Homemade Garlic Hummus | lifemadesimplebakes.com

Do you love hummus? We do! It wasn’t until recently that I decided to make my own. And you know what? It was super easy! With just a handful of ingredients and less than 10 minutes, we had a bowl full of creamy goodness!

Homemade Garlic Hummus | lifemadesimplebakes.com

To start you’ll need about a 1/4 c. of tahini (basically sesame seed butter). I made my own- it’s cheap and easy. I added 1/2 c. of toasted sesame seeds into my food processor along with some oil and blended it until it was nice and smooth. Then I squeezed 1 lemon into the same bowl and processed the mixture until it was creamy.

Homemade Garlic Hummus | lifemadesimplebakes.com

Next I added the olive oil, garlic, salt, cumin, paprika, cayenne pepper and black pepper and continued to process it for about 30 seconds, scraped down the sides and then processed it for 30 seconds more. I cracked open a can of garbanzo beans (chickpeas) and then processed it for 1-2 minutes. The mixture was really thick so I scraped the sides down, added a few tablespoons of water to it and then processed it a bit more. That’s it!

Homemade Garlic Hummus | lifemadesimplebakes.com

We served ours up with a drizzle of olive oil, a pinch of paprika and a sprinkle parsley… and of course, a pile of spicy pita chips! It was gone in seconds!! We’re never buying the store bought kind again!

Homemade Garlic Hummus | lifemadesimplebakes.com

Homemade Garlic Hummus Recipe

This thick, creamy homemade garlic hummus is not only healthy, but packed full of flavor! It's perfect for parties too!
5 from 2 votes
Pin Rate
Course: Appetizer
Cuisine: Greek, Mediterranean
Prep Time: 8 mins
Total Time: 8 mins
Servings: 6 servings
Calories: 105kcal
Print Recipe

Ingredients

  • 1/4 cup lemon juice - fresh (1 large lemon)
  • 1/4 cup tahini - store bought or homemade*
  • 2-3 tbsp olive oil
  • 2 cloves garlic**
  • 3/4 tsp kosher sea salt
  • 1/2 tsp ground cumin
  • pinch paprika
  • pinch cayenne pepper
  • pinch black pepper
  • 1 (15 oz) can chickpeas - drained and rinsed
  • 2 tbsp water

Instructions

  • In the bowl of a food processor, combine the lemon juice and tahini. Turn on and process for about 1 minute or until it becomes light and creamy. Add the olive oil, garlic, salt, cumin, paprika, cayenne pepper and black pepper. Continue to processes for about 30 seconds, scrape down the sides and then processes for 30 seconds more.
  • Add the garbanzo beans and process for 1-2 minutes. The mixture will become thick. Scrape down the sides, add the water and process for an additional 1-2 minutes. Serve in a bowl, garnish with extra olive oil, a sprinkle of parsley and a pinch of paprika.

Notes

*To make homemade tahini: in a dry skillet set over medium heat, toast 1/2 c. of sesame seeds. When the seeds are fragrant and begin to brown, remove them from the heat and pour into a food processor. Grind until a thick paste forms, then add a tablespoon of oil (I used grapeseed but you can also use canola/vegetable) an continue to grind. You may need to add up to 1 additional tablespoon of oil to it. You want it to be a smooth liquid, just not too runny.
**I used raw garlic, however roasted cloves add lots of great flavor too!

Nutrition

Serving: 6g | Calories: 105kcal | Carbohydrates: 3g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg