Winston’s Garlic Hummus

This flavorful Garlic Hummus 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.

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

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.

I didn’t know anyone when I decided to attend college in Louisiana and fatefully, made a few friends through a camp and mutual friends the summer before my freshman year. That weekend, I was invited by the friend of a friend to join him for church and lunch after with other people our age.

We ended up at a Lebanese restaurant—and I had never eaten that food, let alone knew anything about the food or the culture.

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

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    The friend of a friend recommended chicken shawarma, one of my favorite to this day, and the table got an order of hummus and baba ghanoush.

    It was love at first bite, y’all. And now, whenever we visit family in Louisiana, Lebanese food is our first ask because we cannot get the stuff we know and love here in Dallas.

    Since we can’t get the super garlicky hummus in Dallas, my husband has adapted this recipe throughout the years to fit our tastes. 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.

    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

    Looking for another appetizer, but don’t know where to begin? Check out my Appetizer Recipe Index for recipe inspiration!

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

    What you need to make homemade Hummus

    This garlic hummus recipe is insanely easy to make, assuming you have the right equipment.

    You’ll need the following to make this:

  • Food processor
  • A colander to drain and rinse the chickpeas in
  • A sharp knife to chop your garlic
  • Citrus juicer or a citrus reamer
  • If you don’t want to use fresh lemon juice, you can certainly use the jarred or fresh-squeezed stuff from the store.

    How to Make Homemade From-Scratch Garlic Hummus

    First and foremost, open that can of chickpeas. Pour ’em into a colander. You want to drain and rinse them thoroughly before doing anything else.

    Some homemade hummus recipes swear by de-shelling the garbanzo beans/chickpeas, but it’s a lot of work. Also, we have never found it to make the biggest difference, so long as you blend your final hummus dip to your desired consistency.

    When the chickpeas are clean, add them along with the chopped garlic, olive oil, lemon juice and tahini to the food processor. Blend until smooth.

    Taste the hummus, and season with salt and pepper. If you want it, you could also add a little more EVOO or lemon juice, depending on your tastebuds. That said, this combination is the one that we like the best.

    Scoop the hummus out of the food processor base and into a serving bowl.

    Serve it with pita chips and fresh veggies immediately, and enjoy!

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

    Erin’s Easy Entertaining Tips and Tricks

    This Garlic Hummus recipe is one we’ve been making for years and it’s a mainstay at any gathering we host at our home.

    Why? It’s really simple to put together, and that makes it easy on me whenever I’m entertaining.

    Here are some other things that you can do with this hummus recipe!

    • Make the hummus in advance. Transfer it to a serving dish, and cover with plastic wrap to keep it in the fridge. You can do this 1-2 days early.
    • Double the recipe. If you’re hosting a large gathering and know your people enjoy homemade hummus, be sure to make extra so there’s enough for all the dipping!
    • Offer a variety of dippers. While pita chips are awesome (hello, we love carbs in this house), offering things like baby carrots (or halved large carrots), radishes and celery add a nice veggie crunch that pairs beautifully with a garlic hummus.
    A woman dips a watermelon radish into a clear glass bowl of homemade garlic hummus

    Frequently Asked Questions

    What is hummus?

    Hummus is a dip that combines the beloved chickpea/garbanzo bean with sesame (tahini), olive oil and more. While the origin of hummus has been debated (because many think it came from Egypt originally, but Greece offers hummus, as well), it is a popular Middle Eastern dish that has spread around the globe.

    Fun fact: Hummus translates to chickpea in Arabic.

    Obviously, different people from different places make their hummus different ways, so I don’t want to make it seem like this is a one-size-fits-all dip because it’s insanely versatile.

    I will say that this homemade hummus recipe is inspired by the Lebanese hummus I enjoyed while we lived in South Louisiana. (Fun fact: South Louisiana has a lot of residents with Lebanese roots, and their food is wonderfully flavorful and garlicky!)

    What does garlic hummus taste like?

    You know the nutty, creaminess of regular hummus? This recipe is exactly like that, but it has a kick because of the raw garlic used in it!

    If you’re not the biggest raw garlic fan because it’s too strong for you, you can very easily saute the garlic along with the olive oil before tossing it into the food processor with the rest of the ingredients.

    What is tahini?

    Tahini is sesame seed paste that’s popular in Middle Eastern and Mediterranean cuisine.

    I’ve found tahini on the dry good shelves of my grocery store. Normally, it’s in the aisle where you can find other ingredients from around the world, but if you can’t find it at yours, ask someone who works there to point you in the right direction.

    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.

    Truly, we think the lemon juice addition just makes the hummus taste so fresh and delicious.

    How long does this hummus 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 in place of mayonnaise. (You could use it in place of the creamy feta dip situation on these Cucumber Sandwiches.)

    a glass bowl of hummus with vegetables around

    Quick Tips and Tricks for the Best Hummus

    • Hummus is made from garbanzo beans, which are also sometimes called chickpeas. If you can’t find one on the canned aisle, look for the other!
    • Hummus keeps in the fridge for 3-4 days when in a food safe storage container. We’ve also stored ours in the serving dish while covered in plastic wrap, though I don’t recommend letting this last 3-4 days in the fridge.
    • Not a big raw garlic fan? Throw the olive oil and garlic in a pan together to cook it to make the flavor a bit more mild.
    Hummus, drizzled with olive oil, sits in a glass container surrounded by radish, celery and carrot slices and pita chips

    Winston’s Hummus

    Winston Skinner, The Speckled Palate
    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!
    5 from 6 votes
    Servings 5 servings
    Calories 209 kcal
    Prep Time 5 minutes
    Total Time 5 minutes


    • 15 oz. chickpeas canned, rinsed and drained
    • 3 cloves garlic minced (about 1 ½ teaspoons)
    • 2 tablespoons extra virgin olive oil
    • 3 tablespoons freshly squeezed lemon juice freshly squeezed
    • 1 tablespoon tahini
    • Salt and pepper to taste


    • Carrots halved (or baby carrots)
    • Pita chips
    • Watermelon radishes
    • Celery sticks

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    • Open the can of chickpeas, and pour them into a colander. Drain and rinse thoroughly before proceeding.
    • Add the chickpeas, garlic, extra virgin olive oil, lemon juice and tahini to 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.
    • Blend until smooth, or the consistency of your liking.
    • Taste, then season with salt and pepper to your taste.
    • Consume immediately with vegetables and pita chips, or transfer to a food-safe storage container and store in the refrigerator for 2-3 days.


    Please note that this recipe calls for canned, already cooked chickpeas/garbanzo beans. If you have dried ones, you can soak them overnight and then cook until soft, then use them to make this recipe. (Though that takes a lot more time!)
    This recipe can be easily doubled or tripled. Unless you have a huge food processor, I suggest making it in batches so you don’t overflow or overwhelm yours.


    Serving: 1servingCalories: 209kcalCarbohydrates: 25gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 7gSodium: 69mgFiber: 7gSugar: 4g
    Keyword dip, garbanzo bean dip, garlic dip
    Course Appetizers & Starters
    Cuisine Mediterranean
    Tried this recipe?Let us know how it was!

    The photos and recipe for this Homemade Hummus were originally published on January 30, 2013. The photographs, along with the text of this blog post, were updated on June 29, 2020.

    A purple bowl holds homemade Hummus and sits on a yellow plate with baby carrots and pita strips
    Collage of two images showing hummus in a purple bowl from above and served with carrots and pita strips
    A woman with dark curly hair wearing a black tank top in front of a white wall

    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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    1. 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.

      1. 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. 😉

    2. 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!

      1. 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.

        1. 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!!!

          1. 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.

    3. I didn’t try hummus until late college, so don’t feel so bad! This looks incredible girlie! 🙂

    4. I didn’t try hummus until late college, so don’t feel so bad! This looks incredible girlie! 🙂

    5. 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. 😀

      1. 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!

    6. 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 🙂

      1. 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!

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

      1. 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. Hummus makes the world go round. 🙂

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

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

    10. 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. 🙂

      1. 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!

    11. Winston and Erin knocked this recipe out of the park. Easy, quick and nutritious.

      If you’re a garlic lover like me, add another 1/2 teaspoon of it and enjoy!

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