This has got to be the creamiest hummus I’ve ever had. I mean creamy like butter. This Homemade Creamy Garlic hummus can be made with freshly boiled chickpeas or the good old-fashioned canned chickpeas. Either way, it has a home in your mouth, ready to be smeared on a baguette or dipped with a naan.
I made this for these Spicy Pork Greek Gyros to layer inside and found a way to integrate leftovers into 30 more ways! Salads, salad dressings, sandwiches, dip, pasta sauce, raw or cooked vegetables…the list goes on. If you have a killer hummus…you can use it for a million different things. Oh gosh, this reminds me of the Baba Ganoush I made about a year ago. It is made with eggplants and used as a dip and spread. It. Is. So Good!!
How to make Homemade Creamy Hummus!!
Honestly, if you have a great blender, that is half the battle! Just throwing all the ingredients in, blending up, and blasting into creaminess perfection is about all it takes. See below 👇 if you want to cook the chickpeas raw (I do this, and it really does help! Chef’s secret!).
Step 1
Get all the ingredients, a cute medium bowl, and a good blender. Preheat the oven or air fryer to 400 degrees. NOTE: If you are cooking the chickpeas (which will make for the ultimately creamy hummus), have them cooked in stock and not drained.
Step 2
Cut open the head of the garlic bulb. Place on a piece of aluminum foil. Drizzle oil, salt, and pepper on the top. Roast for about 20 minutes (this is great in the air fryer) or until the bulb is soft and the garlic can be squeezed out.
Step 3
To your blender, add all ingredients: chickpeas with water, 1 cup of stock, tahini paste, olive oil, salt and pepper, red pepper, and both bulbs of garlic 🧄 . Pulse blend until smooth. Taste, then add more stock if it is still grainy. Keep adding stock until it is smooth but not too thin. It should be thinner than paste but almost as thick as peanut butter. When it is refrigerated, the hummus will get thicker. If you get it too thin, add tahini paste.
Step 4
Pour into a cute medium serving bowl. Swirl the top with the back of a spatula. Add olive oil, roasted sunflower seeds, crushed red pepper, or other pretty topping. Serve with pita bread or chips, naan, or tortillas, along with warm and cold hummus, and enjoy!
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How to make Hummus Video
Making ChickPeas from Scratch
This is MY MAGIC TRICK!
Ok, so this is easier than it will seem! Promise!! First, soak the raw beans overnight (an old trick but does take forever), or you can throw a ratio of 1 cup of beans to 3 cups of water or broth into a pressure cooker. If it doesn’t have a “beans” button, then pressure cook on high for as long as it will let you. This can take up to 2 hours (1 hour a piece) or 30 minutes, depending on how intense your cooker is. Mine usually takes only 1 hour from start to finish (I mean, I am making dinner for an hour usually anyway 😑).
Hint: you can use this recipe while the beans are still hot 🥵! In the end, IT MAKES IT CREAMIER if you work with the chickpeas warm! It will thicken in the refrigerator, so don’t make it too thin or thick. It should be the consistency of peanut butter 🙂
Hummus, I miss you.
Get it? I’m a nerd; excuse me. Ok, now that you have the recipe and a beautiful hummus…you must go and use it to spread on everything now. Now please, spread the word lol.
Try the Gyros!! Promise you’ll love it!!
Yours truly, Lisa-loo
Creamy Garlic Hummus Recipe:
Homemade Garlic Hummus -Greek Style!
Creamy garlic hummus is perfect for an appetizer, bowl, or sandwich.
8
servings20
minutes0
minutesIngredients
2 cups 2 cooked (or canned) chickpeas with water
1 Cup 1 chicken stock, plus 1 more cup
2 bulbs 2 garlic (small)
2 large 2 lemons, zest, and juiced
2 tbsp 2 tahini paste
1 tbsp 1 olive oil, plus 1 tsp
1 tsp 1 salt and pepper, plus a sprinkle of salt
1/2 tsp 1/2 red pepper
12 Warm 12 pita, naan, or pita chips
Directions
- Get all the ingredients, a cute medium bowl, and a good blender. Preheat oven or air fryer to 400 degrees. NOTE: If you are cooking the chickpeas (which will make for the ultimately creamy hummus), have them cooked in stock and not drained.
- Cut open the head of the garlic bulb. Place on a piece of aluminum foil. Drizzle oil, salt, and pepper on the top. Roast for about 20 minutes (this is great in the air fryer) or until the bulb is soft and the garlic can be squeezed out.
- To your blender, add all ingredients: chickpeas with water, 1 cup of stock, tahini paste, olive oil, salt and pepper, red pepper, and both bulbs of garlic 🧄 . Pulse blend until smooth. Taste, then add more stock if it is still grainy. Keep adding stock until it is smooth but not too thin. It should be thinner than paste but almost as thick as peanut butter. When it is refrigerated, the hummus will get thicker. If you get it too thin, add tahini paste.
- Pour into a cute medium serving bowl. Swirl the top with the back of a spatula. Add olive oil, roasted sunflower seeds, crushed red pepper, or other pretty topping. Serve with pita bread or chips, naan, tortillas, and warm or cold hummus, and enjoy!
Recipe Video
Notes
- To make chickpeas from scratch, use your pressure cooker to cook peas on high for 30-60 minutes with a ratio of 1 cup of peas to 2 cups of broth. Keep pressure cooking until they are soft. Blend while hot.
- To make chickpeas with a crock pit, soak peas overnight and put them in the crock pot for 12 hours with a tight-fitting lid with the same ratio of 1 cup of please to 2 cups broth. Blend while hot.