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Toasted Garlic and Lemon Hummus

I eat--and make--hummus on a weekly basis. I love the depth of flavor in this recipe; it's perfect for dips and spreading on sandwiches.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Side Dish
Cuisine: Mediterranean
Keyword: easy, dip, snack, chickpea, tahini, spread,
Servings: 3 cups
Author: thymeforhoney


  • Food Processor


  • 2 cans chickpeas- rinsed and drained very well
  • 6 cloves garlic- slivered
  • ¼ cup tahini
  • 2 tbsp olive oil
  • 2 lemons- juiced
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper
  • ¼ cup water- as needed


  • Begin by sautéing the slivered garlic in 1 tablespoon of olive oil, until just golden brown.
  • Place all the ingredients, minus extra olive oil, in your food processor. Pulse a few times to create a chunky mixture. Add half the water and blend. Scrape down the sides with a rubber spatula and add the remaining water and blend until creamy. Drizzle in the olive oil and allow the processor to run for a minute.
  • Store leftover hummus in an airtight container in the refrigerator up to 4 days.