This hummus recipe is long overdue on the blog. I almost posted it over the holidays but figured everyone would rather have Christmasy-type recipes so, I’ve saved this for that “New Year, New You” bod you’re working on. 😛 Let’s just be clear, though: I eat hummus year-round, including on Christmas Day, but I feel like you’ll appreciate this easy-to-make dish even more so now that I’ve waited to share it.

If you’re ever looking for a party favour that your friends will never get sick and tired of, this is it. I’m 100% guilty of bringing hummus (& my guacamole) to potlucks every time and I’ve yet to hear complaints. Although, I should probably start expanding my repertoire of recipes soon…

Both my guacamole recipe and this hummus one are ladened with garlic (hence the name). You can surely pick up on my trend by now: I. Love. Garlic. All forms, in as many dishes as possible, and I’m as happy as a clam.

Grab Yourself

• 2 cans of Chickpeas
• 2 Lemons
• 1 tablespoon of Tahini
• 4 Garlic Cloves
• 1.5 tsp Paprika
• 1.5 tsp Cayenne Pepper
• 1.5 tsp Cumin
• 1.5 – 2 tsp Sea Salt
• 2 tablespoons (+ extra to taste) Extra Virgin Olive Oil
• A handful of cilantro

Drain both cans of chickpeas until there is still a little bit of the water in the cans to include in the blender. Put the 1 tablespoon of tahini in the blender next. Add about 2 tablespoons of Extra Virgin Olive Oil in after. We’ll adjust the amount of olive oil needed a little later on.

Next we’ll add the cayenne pepper, paprika, & cumin. Sometimes 1.5 teaspoons might not be enough. The colour of the hummus really comes from these ingredients so, to get the desired colour (skip to the bottom of this post to see what colour I make mine) I add more cayene or paprika accordingly.

The OCD in me separates the ingredients (see below) so I can make sure I have about equal quantities of each. Salt is another ingredient that you’ll want to taste for once you’ve done your first round of blending. Remember though: you can always add more salt, but never take away. Make sure you add a little at a time as you adjust.

Next is my favourite part: garlic. No vampires in this house! Get that garlic press of yours and pop in the 4 garlic cloves. Depending on the size of each, you can also add more garlic! The more potent the better in my opinion. Make sure your coworkers are thoroughly offended by the smell of the garlic in your hummus because that just means more for you to enjoy!

Lemons are important in this recipe for two reasons: 1.) They add a gorgeous flavour. People say that they can really taste the lemon in my hummus and they love it! It freshens the dish up a wee bit. 2.) Lemons help to dictate the consistency of the hummus alongside the olive oil. I only had you put in about 2 tablespoons of olive oil earlier because once you add the lemons, the hummus will become more runny.

Pop the lid on at this time and blend!

Shop My Kitchen

Garlic Press

Lemon Squeezer

Cuisinart Blender

Glass Cilantro Bowl

Anthropologie Hummus Bowl

Anthropologie Pretzel Bowl

Cheese Board

If the consistency is a tad too thick, this is where we add a wee bit more olive oil.

You can do this while the blender is running to really see how ‘wet’ it should be.

Below is a perfect consistency!

The very last thing I do is dump in the cilantro. Really add however much you desire, but I typically do a small handful to just add a wee bit of flavour to the hummus.

Serve with pretzels, vegetables, chips, or anything you like and enjoy! I keep my hummus in a glass Tupperware in the fridge for optimal freshness and eat it throughout the week as my mid-day snack.