Extra Garlic Hummus
This Extra Garlic Hummus (emphasis on the “EXTRA”) is for all our fellow garlic lovers out there! It’s an easy-to-make 10-ingredient dip with a dynamite flavor and silky smooth texture that will not disappoint. This hummus is the perfect snack or appetizer to serve with fresh veggies and pita chips!
In the early days of vegan Brittany, when I was first trying magical new foods like hummus, I found this one brand of hummus that was made locally here in PA and tasted unlike any other hummus I had ever tasted.
I quickly became hooked on the stuff and ate it at least once a day.
In particular, there was one flavor called “Extra Garlic” that was my absolute favorite. It was SUPER intense and biting on the tongue. Unlike a roasted garlic hummus which is sweeter and less punch-you-in-the-face-with-flavor, this stuff went straight for your tastebuds with no apologies.
It was an experience.
Then, on one very sad trip to the grocery store, I learned they discontinued my favorite hummus…and along with it all my hummus hopes and dreams (or so I thought at the time).
I tried other brands, but they just didn’t seem to fit my desires. And for a while there, I became quite hummus-ly disillusioned.
But when I learned how to cook and the world of homemade hummus became far less intimidating, I began dreaming about re-making this beloved hummus, and I’m so glad I did!
I think I’ve landed on the PERFECT copycat recipe for my old friend, extra garlic hummus, and if you love garlic as much as T and I do, you’re in for a real treat!
Squeeeeeee! It’s HUMMUS TIME!
Extra Garlic Hummus Ingredients
Widely popular for millenia in Israeli, Middle Eastern, North African, and Mediterranean cuisine (to state but a few), the earliest recorded mention of hummus comes from a 13th century Egyptian piece of writing referring to “hummus b’tahini,” the true name of the dish.
The translation literally means “chickpeas in tahini”, so that bit of history should clue you in on the first two ingredients!
Chickpeas:
Obviously, chickpeas are the base of any traditional hummus recipe! We used canned chickpeas for this hummus, and they worked juuuust fine. Just be sure to drain and rinse them in warm water before adding to your food processor. Easy-peasy.
Tahini:
If you’re new to tahini, WELCOME to your new favorite ingredient. It’s made from ground sesame seeds and has a very specific savory flavor that is the perfect base for salad dressings and all kinds of dips!
Pro-Tip: We suggest using a good-quality tahini, as this is a key component to the overall flavor of your hummus. Our favorite brand of tahini is made right here in Philly by the amazing women-owned company, Soom.
Olive oil:
Use a GOOD quality olive oil here, as this is also important for the overall taste of your hummus. We’re currently crushing hard on this stuff. Olive oil adds a luxurious creamy quality to the hummus as well as a rich flavor.
For our oil-free friends: You can sub more cold water for the olive oil if need-be, but it will be a little less rich + creamy.
Cold Water / Ice Cubes:
The cold water will help move things along and the ice helps the mixture stay nice and creamy / “fluffy” (what T calls it) without adding extra oil.
Garlic:
Obviously, garlic is a key ingredient in Extra Garlic Hummus. We tested this recipe a lot and I was surprised that it took 12 large garlic cloves to reach the level of intensity I desired.
If you are looking for a more subtle garlic flavor, feel free to reduce this amount as much as you want. You can also make a regular hummus with just 1-2 cloves of garlic, but whyyyyy?
Lemon juice:
Fresh-squeezed if possible
Ground Cumin + Turmeric:
Although not always included in traditional hummus recipes, we really love the flavor (and beautiful color) these two spices add to the final product!
Salt:
To bring all the flavors together and make them POP!
How to Make Homemade Hummus
The process of making homemade hummus is pretty simple as it is, but we’ve included some extra tips to make it EVEN easier. Grab your food processor and let’s get going!
First, you’ll add all the ingredients to your food processor, EXCEPT the chickpeas and ice cubes. Then, blend!
This ensures you mince your garlic and create a consistent flavor throughout your hummus. I used to make hummus by just throwing everything in there at once, but this post from Gimme Some Oven introduced me to this trick, and it’s a game-changer.
Once everything is combined, you’ll add in the chickpeas + ice cubes and puree for 5-7 minutes, or until smooth. This part is VITAL and is what, we’ve found, creates that dreamy creamy texture.
If, at this point, the hummus seems too thick for your taste, feel free to add in an extra tablespoon or two of water to get the food processor moving.
You’ll finish by taking a taste and adjusting flavors as you see fit.
How to Store Leftover Hummus
Store leftover extra garlic hummus in an air-tight container in the fridge for up to a week or the freezer for up to two months.
This hummus freezes beautifully. When you’re ready to use it, let it defrost in the fridge overnight. Then, mix it up with a fork, and the texture will be like it’s just out of the food processor!
If you want to learn more about how to store fresh hummus and how long it lasts, check out our Hummus Storage Guide.
How to Serve Extra Garlic Hummus
We like to serve this extra garlic hummus in a big bowl topped with fresh minced parsley, olive oil, and sumac!
It’s great served as a dip for a giant snacking platter on a Saturday afternoon at home or at a big family event.
We serve it with air-fried pita chips, ALL the freshly cut veggies, and maybe even some falafel. Our vegan feta would be an amazing addition to that board too (I say this from experience).
You can also use this hummus as a sandwich or toast spread (LOVE hummus toast) or thin it out with some warm veg broth to make a great dressing for salads and bowls of all kinds. We also love it on our Healthy Mediterranean Hummus Wraps!
Extra Garlic Hummus Wine Pairing
Since this hummus is PRIME snacking-by-the-pool food, I thought it would be fun to include some wine pairings we’ve enjoyed with this recipe!
The two particular wines we’ve tested and loved are:
- El Coto Rioja Blanco (or any white Rioja, really)
- Betelgeuse Sauvignon Blanc from Brown Estate (an amazing Black-owned winery in Napa!)
Since the flavor of this hummus is SO strong, I like to pair it with a wine that’s light and SUPER easy to drink. Both of the wines above fit that bill.
I love how the strong taste of the dip pulls out so many amazing flavors in the wine that you would never have noticed without it!
Other Vegan Dip Recipes
- Vegan Tahini Feta Dip
- Spicy Vegan Queso Dip
- Vegan Buttermilk Ranch Dip
- Spicy Garlic Hummus
- Dill Pickle Hummus
When you try this recipe, we’d love to hear what you thought and how you used it! And DEFINITELY let us know if you try any of the wine selections along with it.
You can rate the recipe and leave a comment below or tag us in your happenin’ hummus photos on Instagram! If you’re not already following along, we’re @theplantpowercouple with the “the”.
And if you want to be sure you never miss a Plant Power Couple recipe, don’t forget to sign up for our email list!
Three cheers for hummus boards and summer snacking!!
Extra Garlic Hummus
Ingredients
- 1/2 cup tahini We highly recommend this brand!
- 1/3 cup lemon juice
- 1/4 cup + 1 Tbsp olive oil extra virgin
- 8-12 large cloves Garlic
- 1.5 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp ground turmeric optional
- 3 Tbsp cold water
- 4 ice cubes
- 2 15- oz cans chickpeas drained and rinsed
Instructions
- Add the first eight ingredients to a food processor (That’s everything EXCEPT the ice cubes and chickpeas.) and process until smooth.
- Add in the chickpeas + ice cubes and puree for 5-7 minutes, or until smooth, stopping to scrape the sides down as needed. It’s important to do at least 5 minutes to get the dreamiest texture. If the hummus seems too thick, feel free to add in an extra tablespoon or two of water to get the food processor moving.
- Store leftovers in an air-tight container in the fridge for up to a week or the freezer for up to two months.
Pin this hummus recipe for later:
