Addicting Garlic Hummus Recipe
Learn how to make the best homemade Garlic Hummus Recipe ever! An easy and healthy vegan and gluten-free snack, garlic hummus is so so addicting!
Homemade hummus shouldn’t be a chore, people! Have you ever opened a $6 tub of grocery store hummus, and thought “I could make this”? And then you did, and it was terrible?
Friends, I’m here today with a simple recipe for the tastiest homemade hummus you can make yourself.
I ate a ton of crappy hummus to create this winner. Is that like kissing a lot of frogs before finding your prince? A lot of garlicky garbanzo bean frogs. I’ve been trying to perfect homemade hummus for years.
I’d never really gotten it right, and Troy and I have choked down some gross chickpea spread during my search for a great recipe.
The recipe below is mine, but it was inspired by Homemade Pantry. I will forever be grateful to Alana for finally nudging me in the right direction.
I buy smoked paprika at Costco, and if you don’t have a Costco or access to smoked paprika, I weep for you. Seriously, it’s the best. I get a year’s worth at Costco for $4. You NEED this and thankfully Amazon carries it.
If you love spicy flavors and hummus, you should check out this Buffalo Hummus recipe.
Other Favorites for Using Smoked Paprika
- Sriracha Vegan Aioli
- Smoky Avocado Yogurt Dip
- Instant Pot Tortilla Soup With Rice
- Home Fries – Cast Iron Skillet Potatoes
- Gluten-Free Tomato Soup
If you found yourself saying “what the hell is sumac” when looking at the ingredients list, you’re not alone. I said that the first time someone recommended this spice to me for hummus. You can’t find it in a normal store. You need to drive to a fancy pants store where aggressive yoga moms shop. THOSE are the stores where you can find Sumac.
It’s also available on Amazon. It is a Middle Eastern spice, so if you have an ethnic grocery store, try there! If you can’t find it, dial up the smoked paprika a bit, and put a pinch of cayenne pepper in instead of the sumac.
Tahini can usually be found near the peanut butter in the grocery store. It’s stupidly expensive, but the $6 jar will easily last about 12 batches of hummus.
Pro Tips/Recipe Notes:
- Do follow the steps of how and when to blend the ingredients. It truly will result in a smoother and creamier hummus!
- Homemade garlic hummus can be stored in the fridge for up to a week, or in the freezer for 4-5 months.
- You can leave out the tahini if you’d like but it will change the texture and taste of the finished product.
- If raw garlic is a bit much for you, roasted garlic might be right up your alley. Check out my Air Fryer Roasted Garlic and Instant Pot Roasted Garlic for various techniques.
More Recipes Like This
- Check out all these Pantry Staples You Can Make Yourself
- Smoky Avocado Yogurt Dip {Vegetarian, Keto}
- Sriracha Vegan Aioli
- Blistered Shishito Peppers {Whole30, Paleo, Vegan}
- Jalapeno Poppers Dip {Whole30, Dairy-Free, Paleo}
- Homemade Pub Cheese
Addicting Garlic Hummus WEIGHT WATCHERS POINTS
One serving of Addicting Garlic Hummus has 1 WW Freestyle SmartPoints.
Making this recipe or others?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!
Learn how to make the best homemade Garlic Hummus Recipe ever! An easy and healthy vegan and gluten-free snack, garlic hummus is so so addicting!
- 2 cans garbanzo beans
- 5 cloves garlic
- 1 lemon juiced
- 1 tsp kosher salt
- 3 tbsp olive oil
- 1/8 tsp smoked paprika
- 1/8 tsp sumac
- 1/4 cup tahini
- sesame seeds for garnish
- dried parsley for garnish
(If using dried beans) In a mixing bowl, place dried beans and cover with 4 inches of water. Let soak overnight. Drain the liquid and add the soaked beans to a crockpot. Cover with 3 inches of water and cook on low for 8 hours. After cooking, drain the excess liquid, reserving it.
(If using canned beans) Open the can. Drain. Reserve the liquid.
In a powerful blender (like a Vitamix) or in a food processor, blend the tahini, garlic, lemon juice, olive oil, and salt on high for 1-2 minutes. Add a bit of the reserved liquid from the beans if needed.
Add the chickpeas and blend on high, stopping to taste as needed.
Once the hummus is super smooth stop the machine and add the smoked paprika and sumac and pulse a few times.
Store extras in a mason jar, but it's very important that you immediately put some in a bowl, sprinkle sesame seeds, parsley, more smoked paprika, and a tiny bit of sumac on top, and then make a pig out of yourself while you devour it.
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This recipe was originally published in August 2013. It has been retested and updated with reader feedback. New photos have been added and the recipe has been made printable. For reference, this is one of the photos from the original post:
I’m very excited about trying this! Thanks for sharing!
Hope you try it Karly!
Delicious
I love hummus and smoked paprika. I am not sure why I never combined them before.