Winston’s Garlic Hummus

ByErin Parker Published onJune 29, 2020January 7, 2026 Updated onJanuary 7, 2026

This flavorful Garlic Hummus recipe pairs perfectly with pita chips or sliced vegetables. This garbanzo bean dip, which is wonderfully garlicky, is a favorite appetizer for any get-together! Makes 5-6 servings, though the recipe can easily be doubled or tripled.

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Garlic Hummus, drizzled with olive oil, sits in a glass container surrounded by radish, celery and carrot slices and pita chips

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2020 Update: This Homemade Hummus recipe was originally published on January 30, 2013. The photographs, along with the text of this blog post, were updated and republished on June 29, 2020. I hope you love it!

Growing up in Memphis, I don’t recall ever going to a Middle Eastern restaurant or trying hummus.

My introduction to hummus was during my first (solo) weekend in Baton Rouge, when I was invited to have lunch with the friend of a friend, and we ended up at a Lebanese restaurant.

As someone whose food worldview was pretty small at 18, I was intimidated while reading the menu because I had no clue what I might like.

Someone recommended chicken shawarma, one of my favorites to this day, and the table got an order of hummus and baba ghanoush.

It was love at first bite, y’all.

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Why I love this recipe:

This recipe is inspired by the super garlicky hummus that my husband and I love from the Lebanese restaurants in South Louisiana. And my husband adapted this recipe throughout the years to fit our tastebuds since we struggled to find hummus like this when we first moved to Texas.

It is wonderfully garlic-y, nutty and a perfect way to start an evening with friends, be it a casual gathering or game day festivities or anything in between.

If you love garlic and the punch from it, this Garlic Hummus recipe is calling your name. (And if you’re not, please know that it’s NOT a Roasted Garlic Hummus.)

Also, this is not a super authentic hummus recipe. (We are, after all, Americans.) However, there are so many different iterations and styles of hummus that we hope you appreciate it all the same.

Other dip recipes we love: Shrimp Spinach Artichoke Dip | Black Eyed Pea Dip | Olive Oil Parmesan Spice Dipping Sauce | Whipped Ricotta Dip | Hot Corn Dip

Chickpeas in a colander are surrounded by other ingredients, before the dip is made

What you need to make this recipe:

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Food processor or a high-powdered blender
Colander or fine mesh strainer
Sharp knife
Citrus juicer or citrus reamer

Let’s talk ingredients!

In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

You just need a handful of ingredients to make this recipe:

Chickpeas — I like to use canned ones because they’re super accessible. Just make sure that you drain them well and rinse them off.
Garlic — freshly minced, please and thank you, for the most potent garlic flavor.
Extra virgin olive oil — or another neutral oil of your choosing. We prefer olive oil for this one, but you do you.
Freshly squeezed lemon juice — in my opinion, this really brings the flavors together. However, if you don’t want to use fresh lemon juice, you can certainly use the shelf-stable or store-bought lemon juice.
Tahini — this is sesame seed paste, and it adds wonderful, nutty creaminess to the hummus. A little goes a long way! It’s popular in Middle Eastern and Mediterranean cuisine. I’ve found it on the dry goods shelves at my grocery store in the international section.
Seasonings — give this a taste before adding a sprinkling of kosher salt and freshly cracked black pepper.

Close up of chickpeas, salt, pepper, tahini, garlic and other ingredients in a food processor before blending

Close up of a food processor after hummus ingredients blended together

How to Make Homemade Garlic Hummus

First and foremost, prepare the chickpeas. Open the can, pour them into a colander to drain, and then rinse them thoroughly in cold water.

You can also reserve the chickpea liquid, which is also called aquafaba, and use it in other recipes later, like this Aquafaba Mousse.

DID YOU KNOW?

Some homemade hummus recipes swear by peeling the skins off garbanzo beans/chickpeas, but it’s a lot of work. Because of this, we do not remove the skins the chickpeas before blending them. If you prefer the creamiest, extremely smooth hummus, I recommend doing that before proceeding.

Add the chickpeas to the food processor with the chopped garlic, olive oil, lemon juice and tahini. Blend until smooth.

Taste, and then season with salt and pepper. If it feels too thick for your liking, add another drizzle of olive oil into it. Want it a little more tart? Add another tablespoon of lemon juice.

Scoop the hummus out of the food processor and into a serving bowl. You may garnish with herbs and spices, like a sprinkle of sweet paprika or chopped parsley. Toasted sesame seeds and a drizzle of olive oil makes a lovely touch, too.

Serve with pita chips (or homemade pita bread) and fresh veggies, and enjoy!

How to store:

This recipe keeps really well! Make a batch and store leftover hummus the refrigerator in an airtight container for 3-4 days.

Close up of hummus dip in a clear glass bowl surrounded by veggie slices

Erin’s Easy Entertaining Tips

We’ve been making this recipe for years, and it’s a mainstay at any gathering we host at our home.

Why? It’s simple to put together (and you can make it early!) and that makes it easy on me whenever I’m hosting.

Here are some other things that you can do:

Make it early. Transfer it to a serving dish, and cover with plastic wrap to keep it in the fridge. You can do this several days in advance.
Double the recipe. If you’re hosting a larger shindig and know your people enjoy homemade hummus, make extra so there’s enough! (Just be wary of the garlic… it packs a punch!)
Offer a variety of dippers. While pita chips are awesome, offering things like baby carrots (or halved large carrots), radishes and celery add a nice veggie crunch that pairs beautifully with delicious dip.

A woman dips a watermelon radish into a clear glass bowl of homemade garlic hummus

Frequently Asked Questions

Why do you use fresh lemon juice in this recipe?

The lemon juice adds a nice zip of acid to pair beautifully with the creaminess of the chickpeas and the tahini. We think the lemon juice addition just makes the hummus taste so fresh and delicious.

How long does this recipe keep?

In a food storage container in the refrigerator, it’ll keep for 3-4 days easily.

What else can I use this hummus for if I don’t want to dip everything in it?

I love to smear hummus on a sandwich or wraps in place of mayonnaise. You could use it in place of the creamy feta dip situation on these Cucumber Sandwiches, too.

Here’s how you can make it…

Hummus, drizzled with olive oil, sits in a glass container surrounded by radish, celery and carrot slices and pita chips

Winston’s Hummus

Servings: servings

Winston Skinner, The Speckled Palate

5 from 2 votes

Garlic-y, nutty garbanzo bean dip pairs perfectly with pita chips or sliced vegetables. Winston’s Hummus is bound to be a favorite appetizer at any get-together!

Prep Time 5

Total Time 5

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EQUIPMENT

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