The Speckled Palate

January 30, 2013

Winston’s Garlic Hummus

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Winston’s Garlic Hummus pairs perfectly with pita chips or sliced vegetables. This garbanzo bean dip, heavy on the garlic flavor, is bound to be a favorite appetizer at any get-together!

Winston's Hummus // The Speckled Palate

This is another one of those dishes that I never tried because I was, not surprisingly, I was terrified of the name… or the ingredients… or a combination of all of the above.

In fact, I might not have tried this dip until I was, umm, in my mid-20’s.

Clearly, I am a recovering picky eater. I’m working on it, y’all.

Other dips we love: Shrimp Spinach Artichoke DipRaspberry Yogurt Fruit DipBlack Eyed Pea DipCarrot Cake Dip with Cinnamon-Sugar Wontons /  Crunchy Green Bean Casserole Bites with Creamy Dipping GravyOlive Oil Parmesan Spice Dipping Sauce

Winston's Hummus // The Speckled Palate

I am pleased to say that this garlic hummus is one of my favorite appetizers now, delicious with pita chips or vegetables.

In fact, I like to snack on this with carrots during the weekdays if I need a little extra protein. I’ve found it really comes in handy on long run days, and I’ve craving substance and don’t want to fill up on junk.

My husband has adapted this lovely recipe over the years, and I am thrilled to share it with y’all because it is wonderfully garlic-y, nutty and a perfect way to start an evening with friends.

Winston's Hummus
Yield: 10 servings

Winston's Hummus

Prep Time: 5 minutes
Total Time: 5 minutes

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!


  • 15. oz. chickpeas, rinsed and drained
  • 3 cloves garlic, minced (about 1 Β½ teaspoons)
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon tahini
  • Salt and pepper to taste


  1. Open the can of chickpeas, and pour them into a colander. Drain and rinse thoroughly before proceeding.
  2. Combine all the ingredients in the food processor. (You don't need to de-shell the beans, though if you want to do this, feel free. We've found it adds a lot more work, and we cannot really tell a difference after everything is blended.)
  3. Blend until smooth, or the consistency of your liking.
  4. Consume immediately with vegetables and pita chips, or transfer to a food-safe storage container and store in the refrigerator for 2-3 days.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 105 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 34mg Carbohydrates: 13g Fiber: 3g Sugar: 2g Protein: 4g
Nutrition facts are an estimate and not guaranteed to be accurate.

What is a dish that you were scared to try, but it turned out to be delicious? … Or are you an adventurous eater and haven’t met a dish you wouldn’t try? (Any advice for this recovering picky eater?)


  1. Lindsey d.

    Drain the chickpeas or no?

    I’m also a recovering picky eater and I still have a few things that I truly dislike. I find the best approach is simply to keep trying things. I HATE pickles, but have actually found that I like a small taste of sweet pickles… All because I kept trying them.

    • Erin

      Lindsey, thanks for asking this question! I just updated the recipe. YES. You will drain the chickpeas. (I find the liquid in most cans absolutely disgusting, so make sure to rinse the beans thoroughly before pureeing them with the other ingredients.)

      I’m glad to hear I am not the only recovering picky eater, and I am the same way. I’ve got to continually try things and be brave pertaining to them. And that’s too funny about you and pickles… because the only type of pickle I like is the sweet ones. Go figure. πŸ˜‰

  2. Nilsa @ SoMi Speaks

    Girrrl, you’re hitting my sweet spot with recipes lately! I was just thinking of apps to serve on Superbowl Sunday. I want to make a version of my super easy bean soup (which, when made with less liquid, chills into a great chip dip) and I think this hummus would be an awesome complementary dip, too!

    • Erin

      Ha! I’m glad we’re on this same wavelength because I have been thinking about apps for the Super Bowl, too. I’d love to see your recipe of super easy bean soup that also doubles as a dip. That sounds delightful. And this hummus is certainly a hit. The one downside? It’s garlic-y, so bring breath mints or use less because it can get a little intense. Haha.

      • Nilsa @ SoMi Speaks

        OMG, why didn’t I read this comment BEFORE I made the hummus? I added FIVE garlic cloves to a double batch and it was crazy garlicky (but, in a good way to those of us who are garlic lovers). I also added roasted red peppers and it was a huge hit; even Gavin loved it (and shared some pretty awesome “puckered” faces as he was eating it). Next time, probably less garlic, but I’ll definitely add the roasted red peppers again. Thank you for helping me realize how easy it is to make hummus – I likely won’t ever again buy it pre-made!!!

        • Erin

          Aww, I feel like I kind of dropped the ball because I should have warned in the directions that it’s a bit potent… especially if you aren’t the biggest garlic lover. I’m just glad that your family enjoys garlic AND that you added roasted red peppers to it. That sounds awesome, and I’m definitely going to have to add the peppers to it in the future! Yum!

          I’m glad this recipe made you realize how easy it was to make and that you probably won’t go back to premade! I love making this stuff, and when I say it is constantly in our fridge, I mean we probably make it once a week. Haha.

        • Erin

          Oh yum. That looks DELIGHTFUL. Definitely making that soon.

          Thanks for sharing, Nilsa!

  3. Kristi @ My San Francisco Kitchen

    I didn’t try hummus until late college, so don’t feel so bad! This looks incredible girlie! πŸ™‚

    • Erin

      Ha. I’m glad we were both a little hesitant about the hummus. And I hope you like it now, too!

  4. Jayne

    I’ve never ever tried hummus! I think this might be one of those things that have scared me because I have no idea if I’ll like it. I love roasted chickpeas. I love the braised kind. Common sense says I would like this, right? I’m not sure why I haven’t given it a go. Going grocery shopping tonight. Looks like a can of chickpeas will be finding it’s way into my cart. πŸ˜€

    • Erin

      Oh my goodness, girl! Please let me know what you think about this dip because if you like all sorts of other chickpeas, I think you’re going to thoroughly enjoy this!

  5. Natalie

    Oh you made my favourite dip ever! I love hummus so much and eat it a few times a week with crackers or veggies. I do make my own hummus sometimes but then I get lazy and just buy it from the grocery. Your hummus sure does look scrumptious πŸ™‚

    • Erin

      This is one of my most favorite dips ever, too! Glad we both love it and make it weekly. It’s fun to make your own hummus… but sometimes, I’m lazy and get it fresh made from the store, too. What all do you put in your hummus recipe? I wonder how similar ours are!

  6. DessertForTwo

    I’m a hummus addict! I love your recipe πŸ™‚

    • Erin

      Thank you! And I agree: Hummus is just delightful. It’s one of my favorites.

  7. Julia {The Roasted Root}

    It’s been ages since I have made hummus – thanks for reminding me about the healthy, delicious snack!

    • Erin

      You’re welcome! It’s one of my favorites, and I find that I go in and out with it sometimes… eating a TON one week and then ignoring it for about a month, then the cycle starting over.

  8. Mel

    Hummus makes the world go round. πŸ™‚

    I would like to try okra. I have had it fried, but I want to try it in something where it’s not fried.

    • Erin

      That it certainly does, Mel. And I’d love for you to try okra, too. It’s delicious, and it is one of my favorite beef stew and gumbo additions. It thickens the broth and adds SUCH a good flavor!

  9. Suzy

    Maybe a stupid question, but can this be made ahead of time and refrigerated? Recipe says “Consume immediately” so I wasn’t sure if it was okay to make now if I’m not serving it until later tonight. πŸ™‚

    • Erin

      That’s not a stupid question at all, Suzy! Sorry I didn’t specify better in the recipe.

      You can store this in the fridge for up to a week, though if your household is anything like ours, it’ll be gone in a few days!

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