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Creamy Hummus Recipe with Roasted Garlic

A great creamy hum­mus recipe is all you need for smoky, savory snack­ing satisfaction! 

Creamy Hummus with Roasted Garlic in a blue stoneware bowl. Garnished with cripy chickpeas, olive oil drizzle and served with pita chips
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Mak­ing my creamy hum­mus recipe with roast­ed gar­lic gives you all that, plus the abil­i­ty to deter­mine how thick or thin you want your hum­mus to be. Plus, it has FLAVOR! No more bland or bor­ing store-bought hum­mus for you.

This creamy hum­mus recipe is EASY. And, with the help of a high speed blender or food proces­sor, you can make it and be enjoy­ing it in about 5 minutes!

Creamy Hummus Recipe served plain in a blue stoneware bowl with a drizzle of olive oil

It’s veg­an, gluten free and dairy free. You’re gonna love it!

What is Hummus?

Hum­mus is a smooth, creamy spread or dip made from blend­ing chick­peas (gar­ban­zo beans) with tahi­ni paste, lemon and spices. The spices can be changed up to cre­ate new and excit­ing fla­vors. Plus, there are a num­ber of add-ins that can make your creamy hum­mus recipe even more spe­cial and fla­vor­ful, like roast­ed red pep­pers or kala­ma­ta olives.

Creamy Hummus with Roasted Garlic in a blue stoneware bowl. Garnished with cripy chickpeas, olive oil drizzle and served with pita chips

Hum­mus is com­mon in the Mid­dle East and Mediter­ranean parts of the world. How­ev­er, it’s pop­u­lar­i­ty has spread around the globe. 

It can be used as a spread on sand­wich­es, burg­ers and pitas, it’s the “sauce” in my scrump­tious Gyro Piz­za recipe and it’s a fan­tas­tic dip for raw veg­gies, french fries and pita chips. 

Hum­mus can be served com­plete­ly plain, driz­zled with olive oil or sprin­kled with pars­ley, papri­ka or sumac. You can load it up with your favorite chopped veg­eta­bles for a col­or­ful addi­tion to any char­cu­terie board. It’s also deli­cious with pinenuts, or crispy chick­peas added to the top.

Hon­est­ly, this roast­ed gar­lic hum­mus is SO good I’d eat it right off the spoon! How­ev­er, you serve it, it will be a deli­cious favorite. The cre­ative pos­si­bil­i­ties are limitless.

The Secret to Making Creamy Hummus

Nobody wants grainy hum­mus. And, con­trary to what I used to think, being able to make it creamy isn’t real­ly dif­fi­cult at all.

Creamy Hummus with Roasted Garlic in a blue stoneware bowl. Garnished with cripy chickpeas, olive oil drizzle and served with pita chips

I know all the typ­i­cal ques­tions. But, I think you may be sur­prised at the answers.

Do I need to peel the skins off chick­peas before mak­ing a creamy hum­mus recipe?

No. With a high speed blender or food proces­sor, capa­ble of mak­ing smooth­ies, it sim­ply isn’t nec­es­sary. The machine will blend and incor­po­rate the chick­pea skins, smoothly.

You do need a blender or food proces­sor that can oper­ate at speeds high enough to make smooth­ies. If you have that, you’re set.

I have a Nin­ja IQ blender / food proces­sor com­bo, sim­i­lar to this one on Ama­zon. [affil­i­ate link] But any high speed blenders or food proces­sors would work well.

chickpeas, cumin, sumac, lemon zest, lemon juice, olive oil, tahini in bowl of food processor

To be con­sid­ered tru­ly high speed, you should be look­ing for some­thing with 1000 to 1500 watts of pow­er. [affil­i­ate link] It will be per­fect for mak­ing a creamy hum­mus recipe, smooth­ies, or for crush­ing ice, grind­ing spice blends and grains, plus, SO much more than you ever imagined.

A high-speed blender/ food proces­sor is one of my most-used kitchen appliances.

No High Speed Blender? No Problem

I don’t have a high speed blender/ food proces­sor. Can I still make a super creamy hum­mus recipe in my reg­u­lar blender? Absolute­ly! It will require one extra step, though. And then, you’ll be able to make the best creamy hum­mus recipe you’ve ever tasted!

hummus in food processor bowl with blades still in and spatula showing the consistency of the creamy humms

Even though your canned chick peas are already cooked, take the extra 20 min­utes to re-cook them in the way, out­lined below, and you will get smooth creamy hum­mus that will blow your mind, even with­out a high speed blender!

  1. Place your can of chick­peas, drained, into a medi­um saucepan with 1/2 tea­spoon of bak­ing soda. Cov­er the chick peas with cool water. You want enough to cov­er them by sev­er­al inches.
  2. Bring them to a boil over high heat. Then reduce the heat, to pre­vent them boil­ing over, but keep it high enough for the chick­peas to con­tin­ue boil­ing. They should boil for 20 minutes.
  3. The chick­peas will be swollen. Their skins will be falling off or gone and they’ll be super soft, almost mushy. The bak­ing soda will have bro­ken down the beans and their skins. Per­fect for mak­ing a creamy hum­mus recipe with­out a high speed blender/ food processor.
  4. Drain the chick­peas in a fine mesh strain­er and they’re ready to use. No need to remove the skins.

ingredients for creamy hummus with roasted garlic

The Ingredients

You only need 8 ingre­di­ents to make my Creamy Hum­mus Recipe with Roast­ed Garlic.

  • Chick Peas ( Chick­peas or Gar­ban­zo Beans) You can use canned chick­peas or cook dry beans, if you pre­fer. They both work well.
  • Tahi­ni
  • Extra Vir­gin Olive Oil
  • Lemon
  • Roast­ed Garlic
  • Cumin
  • Ground Sumac
  • Sea Salt

What is Tahini and Do I Really Need It?

You’ll find peo­ple on polar oppo­site sides of this ques­tion. In my opin­ion, a gen­er­ous quan­ti­ty of tahi­ni is essen­tial to mak­ing the best creamy hum­mus recipes. It not only helps with tex­ture, but is ele­men­tal to the authen­tic fla­vor of an excel­lent Mid­dle East­ern or Mediter­ranean style hummus.

Tahi­ni is an oily paste made from grind­ing sesame seeds. It’s about the same tex­ture as any nat­ur­al nut but­ter. And, the fla­vor of tahi­ni (tahi­na, in some coun­tries) is bold, earthy and nut­ty. It is savory and not sweet.

The oil will sep­a­rate and rise to the top in a good tahi­ni, just like in nat­ur­al nut but­ters. You sim­ply have to stir it back in.

Not all tahi­nis are cre­at­ed equal. Be sure to buy a qual­i­ty brand. And, tahi­ni made from roast­ed sesame seeds is usu­al­ly milder in fla­vor than those made from raw seeds. To get the best fla­vor into my creamy hum­mus recipe, I have two favorite brands. 

creamy hummus in a blue stoneware bowl with pita chips and a blue print fabric napkin on a concrete countertop

Most afford­able is Mighty Sesame Com­pa­ny’s Organ­ic Tahi­ni (which I can buy at Wal­mart). It’s made from 100% organ­ic roast­ed sesame seeds. No addi­tives. The fla­vor is mild and con­sis­tent. I’ve had good luck with it.

My favorite high-end, fla­vor per­fec­tion tahi­ni, Soom brand is a dif­fer­ent lev­el of deli­cious, though. It’s 100% sesame seeds, too. But, it’s made from Ethiopi­an sesame seeds. The fla­vor is phenomenal. 

If your tahi­ni has an astrin­gent or “off” taste, it’s prob­a­bly gone bad. As with any prod­uct that is high in nat­ur­al oils, the oil can go ran­cid if tahi­ni is not stored prop­er­ly. Choose a qual­i­ty tahi­ni brand that is fresh to avoid bit­ter, acrid fla­vor. And, store it in a cool dry place, away from any sources of heat. It does not require refrigeration.

What is Sumac? Can I Leave It Out?

ground sumac in a jar

Sumac is a deli­cious spice that is com­mon in Mid­dle East­ern cooking. 

It is the dried and ground fruit of the sumac shrub. It adds a cit­rus-like tang to dish­es. And, it’s great on meats, in sal­ad dress­ings, in soups, stews or on vegetables. 

It adds a deli­cious zing to my creamy hum­mus recipe! It’s not easy to find in my small-town mar­ket, so I usu­al­ly order from Ama­zon [affil­i­ate link]. But, if you have good access to inter­na­tion­al foods in your store, it’s prob­a­bly available.

You could omit it if you like, but I think it adds anoth­er dimen­sion to the fla­vor of this creamy hum­mus recipe. 

Even though it is a new­er spice in my pantry, I find that I use it more and more to bright­en fla­vors in new recipes. I use it in my Home­made Gyro Meat and have includ­ed it in a sig­na­ture Mediterranean/ Mid­dle East­ern sea­son­ing blend I am work­ing on.

Tips for Creating the Best Creamy Hummus

Use ice cold water. Icy water blend­ed with the tahi­ni can cre­ate a fluffi­er, smoother hummus.

Blend the ingre­di­ents in a spe­cif­ic order. I am the WORST at this! I most often just throw every­thing in the food proces­sor and go for it. How­ev­er, I will con­fess that blend­ing the ingre­di­ents in a spe­cif­ic order can cre­ate even more creamy and lush hummus. 

Start with the lemon juice, tahi­ni, and roast­ed gar­lic, first. Blend them in the food proces­sor until they are smooth. Then add icy cold water and blend, blend, blend. The tahi­ni mix­ture will get light and fluffy and even become a lighter col­or. Then add the chick peas and oth­er ingre­di­ents from your creamy hum­mus recipe 

Use fresh lemon juice and zest. Using a fresh lemon and it’s zest in your creamy hum­mus recipe will give it the best, bright­est fla­vor. Bot­tled lemon juice can often leave dish­es tast­ing bit­ter and stale.

Use Roast­ed Gar­lic — Roast­ed gar­lic is easy to make at home and it removes that sharp bite that so many peo­ple object to in raw gar­lic. You still get deli­cious gar­lic fla­vor, but it’s mel­low and nut­ty. Delish.

5 heads of roasted garlic in foil

Storing Creamy Hummus

While com­mer­cial brands can last as long as 10 days in the refrig­er­a­tor, you won’t be adding any chem­i­cal preser­v­a­tives to your recipe.

Home­made hum­mus, stored in the refrig­er­a­tor in an air­tight con­tain­er, should last up to 4 days. I’ve nev­er had to test that infor­ma­tion because we’ve nev­er had a batch of this Creamy Hum­mus recipe that last­ed more than 24 or 36 hours. It gets devoured with great gus­to when­ev­er I make it.

How to Make this Creamy Hummus Recipe

Creamy Hummus in a blue stoneware bowl next to halved cucumbers and cherry tomatoes on a concrete countertop
  1. If you don’t have a high-speed blender/ food proces­sor, begin by plac­ing drained chick­peas and 1/2 tea­spoon of bak­ing soda in a pan. Cov­er the beans with cool water let­ting the lev­el rise sev­er­al inch­es above the chick peas. Boil for 20 min­utes until beans are very soft.  Fol­low the recipe as writ­ten, from Step 4.
  2. If you do have a high speed blender/ food proces­sor, you can fol­low my quick and easy exam­ple and just throw ALL the ingre­di­ents, except water, into the appliance.
  3. Always start with just 3 Table­spoons of ice water, first, and then add more, 1 Table­spoon at a time, until you reach the con­sis­ten­cy you like best in your creamy hum­mus. I pre­fer mine thick­er than some, but you may use the full 6 Table­spoons before yours is just right.
  4. Alter­nate Option: For the ulti­mate lush and creamy hum­mus, blend your ingre­di­ents in a very spe­cif­ic order.  Start with the lemon juice, tahi­ni, and roast­ed gar­lic, first. Blend them in the food proces­sor until they are smooth.
  5. Then, add 3 Table­spoons of icy cold water and blend, blend, blend. The tahi­ni mix­ture will get light and fluffy and may even become a lighter color.
  6. Next, add the chick­peas and oth­er ingre­di­ents from your creamy hum­mus recipe. Con­tin­ue blend­ing, adding addi­tion­al water, 1 Table­spoon at a time, until the desired con­sis­ten­cy is reached.
Creamy Hummus with Roasted Garlic in a blue stoneware bowl. Garnished with cripy chickpeas, olive oil drizzle and served with pita chips

SO EASY! I hope you will get an oppor­tu­ni­ty to make this lus­cious Creamy Hum­mus Recipe. It’s per­fect to add to char­cu­terie boards, to serve with movie snacks and veg­gie trays and for spread­ing on sand­wich­es, burg­ers and even piz­za. Healthy snack­ing nev­er tast­ed so good! Enjoy!

The Recipe

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creamy hummus in a blue stoneware bowl with pita chips and a blue print fabric napkin on a concrete countertop

Creamy Hummus Recipe with Roasted Garlic


  • Author: Glen­da Embree
  • Total Time: 5 min­utes
  • Yield: 6 serv­ings 1x
  • Diet: Gluten Free

Description

My creamy hum­mus recipe is 5‑minute-sim­ple, savory, lus­cious­ness.  You’ll won­der why you EVER bought hum­mus in the store.  Up your snack­ing game with hum­mus and veg­gies, crack­ers, pita chips, etc.  And, enjoy creamy hum­mus in oth­er recipes, too, like my Gyro Piz­zas.  You’re gonna love it!


Ingredients

Units Scale
  • 1 (15 oz.) can chick­peas, drain, but reserve the liquid
  • 1 large lemon, juice and zest, (1/4 cup juice)
  • 1/3 cup tahi­ni, well stirred
  • 3 cloves roast­ed gar­lic, minced
  • 2 Table­spoons extra-vir­gin olive oil
  • 1/2 tea­spoon ground sumac
  • 1/2 tea­spoon ground cumin
  • Salt, to taste
  • 3-6 Table­spoons ice cold water, depend­ing on thick­ness you prefer
  • option­al gar­nish, minced fresh pars­ley, sprin­kle of papri­ka or sumac, driz­zle of olive oil

Instructions

  1. If you don’t have a high-speed blender/ food proces­sor, begin by plac­ing drained chick­peas and 1/2 tea­spoon of bak­ing soda in a pan. Cov­er the beans with cool water let­ting the lev­el rise sev­er­al inch­es above the chick peas. Boil for 20 min­utes until beans are very soft.  Fol­low the recipe as writ­ten, from Step 4.
  2. If you do have a high speed blender/ food proces­sor, you can fol­low my quick and easy exam­ple and just throw ALL the ingre­di­ents, except water, into the appliance.
  3. Always start with just 3 Table­spoons of ice water, first, and then add more, 1 Table­spoon at a time, until you reach the con­sis­ten­cy you like best in your creamy hum­mus. I pre­fer mine thick­er than some, but you may use the full 6 Table­spoons before yours is just right.
  4. Alter­nate Option: For the ulti­mate lush and creamy hum­mus, blend your ingre­di­ents in a very spe­cif­ic order.  Start with the lemon juice, tahi­ni, and roast­ed gar­lic, first. Blend them in the food proces­sor until they are smooth.
  5. Then, add 3 Table­spoons of icy cold water and blend, blend, blend. The tahi­ni mix­ture will get light and fluffy and may even become a lighter color.
  6. Next, add the chick­peas and oth­er ingre­di­ents from your creamy hum­mus recipe. Con­tin­ue blend­ing, adding addi­tion­al water, 1 Table­spoon at a time, until the desired con­sis­ten­cy is reached.
  • Prep Time: 5 min­utes
  • Cook Time: 0 min­utes
  • Cat­e­go­ry: Snacks, Dips, Condiments
  • Method: Cold Prep
  • Cui­sine: Mid­dle Eastern/ Mediterranean

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