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Hummus for Garlic Lovers - An Authentic Middle Eastern Hummus Recipe

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Spare the Garlic, Spoil the Hummus

Many years ago, in the 1970s, I was blessed with an Armenian friend, Guy, who loved to cook and to share his heritage with his American friends. These were the days of cocktail and dinner parties among footloose and fancy-free single friends. Whenever Guy was invited to a party, he never had to ask what to bring. All of us wanted his family's hummus, always.

The hummus that he made was fragrant, odorous with garlic, laced with olive oil, dusted with parsley, and served with steamed pita bread. More often than not, he would show up early to a party with the hummus ingredients and make his dish on the spot. He also brought his Foley food mill along, because that's the kitchen utensil he chose to use, instead of a blender or food processor, to break down the chickpeas. Grinding chickpeas in a Foley food mill was an effort he was happy to share with, or rather delegate to, friends (smart boy). We all took turns grinding the garbanzos while sipping wine and whiskey. Guy was the conductor, and he had a willing orchestra.

Through the years that followed, I made his hummus often, but I also tried many commercial hummus brands and other's hummus recipes, always looking for a quicker way to enjoy this delicious Middle Eastern treat. I learned that there's no substitute for the hummus recipe he gifted us in those years. That recipe came from his heritage, from his family, from a special place half the world away.

The only modernizing alterations I made to his recipe were to use a blender instead of the hand-cranked food mill and to create ingredients measurements. Like so many fine cooks, Guy simply used the "handful of this, pinch of that" method.

Warning This hummus recipe is not for the garlic-wary.

Chickpeas (Garbanzos)

The Hummus Recipe

Makes approximately 3 cups


Two 15-ounce Cans of chickpeas or four cups of chickpeas that you've cooked from scratch (if you've cooked them from scratch, be sure to save about 3/4-cup of the liquid they were cooked in)

8-10 Cloves garlic (small to medium, finely diced to make about 1/4 cup)

1/2 Cup olive oil

1/2 Cup tahini

Juice of two lemons

1/2 Teaspoon salt (or to taste)

1/4 Teaspoon freshly ground black pepper

1/4 Cup chopped fresh parsley

Additional black pepper for dusting

Additional olive oil for drizzling

Cayenne pepper (hot) or paprika (mild) for dusting with color and taste

Scroll to Continue

Plated Hummus


Drain the canned chickpeas in a colander, reserving about 3/4-cup of the drained liquid.

In the blender: Add half the chickpeas and all the garlic, oil, tahini, lemon juice, and the 1/4-teaspoon of black pepper. Blend.

Add the second half of the chickpeas in stages, to keep the blending going.

Add the reserved chickpea liquid, if necessary, to make the creamy texture that appeals to you.

Pour the contents of the blender out into a large shallow bowl. You want lots of surface area for dusting with parsley and ground peppers and for drizzling with olive oil.

Just before serving, dust the quarter-cup of chopped fresh parsley over the hummus, add a drizzle of olive oil, and cap it all off with a light dusting of more freshly ground black pepper and cayenne pepper or paprika for color and taste. Beautiful!


Measure the tahini using the cup that held the olive oil; the tahini will come away cleanly.

Fresh Pita

Serving Suggestions

Serve with warmed pita bread. Put two or three pita breads between damp paper towels and microwave for a minute or so. Remove from the microwave, dispose of the paper towels, and transfer the breads to a cutting board or plate and cut into pie-shaped pieces.

Serve with pita chips, or for something a bit different, corn chips.

Serve with sliced raw or blanched vegetables such as carrots, cucumber, celery, and zucchini. Serving this garlic lovers' hummus with vegetables is a winner for anyone who's watching their calorie intake.

Use as a sandwich spread in place of mayonnaise. One of my favorite "hummus" sandwiches includes grilled vegetables topped with fresh alfalfa sprouts. You may want to try lemon-grilled vegetables as well.

A Question for Hummus Lovers


Marion Garbo Seltzer from South Portland, Maine on August 20, 2015:

Bookmarking this right now! We eat so much hummus and we are both garlic lovers that this is perfect for us. Thank you and thumbs up.

Stephanie Henkel from USA on July 04, 2015:

Mmmm...I love hummus, and homemade is not only delicious, but it's cheaper than store bought. When watching calories, I especially like it on slices of cucumber. Thanks for a great recipe and instructions!

Kristen Howe from Northeast Ohio on March 08, 2015:

Great recipe for garlic hummus. I've been a hummus lover lately. When I get a blender, I'll give it a go. Voted up!

Kari on August 14, 2014:

I wonder if I was a part of Guy's family, because that is exactly how we make hummus in our house! It really is the best hummus around. I can't get enough of garlic, and garlic filled hummus is a staple in our house for spreading and dipping.

Sherri (author) from Southeastern Pennsylvania on February 09, 2013:

Thank you, donnah75! So glad you enjoyed. I love the idea of roasted red peppers. I'll have to add them to this hummus next time. :)

Donna Hilbrandt from Upstate New York on February 09, 2013:

I just made this recipe. I added the rest of the jar of roasted red peppers that was lingering in the fridge. Delicious! Great reciped :)

Sherri (author) from Southeastern Pennsylvania on January 28, 2013:

Riviera Rose, France and garlic, what an awesome state to be in.

Sometimes this amount of garlic does not appeal to others, but it does appeal to me and my Armenian friends, also to my mother. Make it for you!

Riviera Rose from South of France on January 28, 2013:

Love hummus and make it a lot, but have never been so bold with the garlic before. Will definitely increase the garlic next time, I am in France after all...

ZoeSophia on August 06, 2012:

Thanks for posting the eBay link! Can't wait to get one :-)

JS Matthew from Massachusetts, USA on August 06, 2012:

I will definitely have to try it! Thanks again! I'll let you know when I do. I am also sharing this with my sister who wants to make Hummus and loves garlic like I do.


Sherri (author) from Southeastern Pennsylvania on August 06, 2012:

Jennifer Essary, you are so right. Hummus is very easy to make, and once you've had homemade, you really don't want the store-bought.

Sherri (author) from Southeastern Pennsylvania on August 06, 2012:

@ZoeSophia and @J.S.Matthew, you both stated your interest in the Foley food mill, so I added an eBay capsule at the top of this hub. When I added the capsule, there were 90 items labeled "vintage Foley food mill." Have fun looking!

Sherri (author) from Southeastern Pennsylvania on August 06, 2012:

J.S.Matthew, I wonder if you make this hummus for you and your wife to enjoy together, maybe with a couple of glasses of ouzo and some candlelight, she may change her opinion about hummus. You'll have to let us know what happens. :)

ZoeSophia on August 05, 2012:

Great recipe, can't wait to try it. Question: what is a Foley food mill? And where can I get one? I would love to make hummus this way.

Healing Herbalist from The Hamlet of Effingham on August 05, 2012:

Love hummus. Have made my own for years. I shall have to try this one. Thanks for sharing.

healthylife2 on August 05, 2012:

I'll try this one! It looks so good and is also ultra healthy!

Donna Hilbrandt from Upstate New York on August 05, 2012:

This looks delicious. I pinned it so that I have it saved to try. I will definitely be making it soon. Thanks!

Jennifer Essary from Idaho on August 05, 2012:

Once people learn how simple hummus is to make, and how phenomenally better it tastes than the store bought variety, there is no turning back : )

Sherri (author) from Southeastern Pennsylvania on August 05, 2012:

DzyMsLizzy, I love your comment. Yes, I know about ceci...those chick peas are called a lot of things across cultures. They are also served in a lot of ways--as the major ingredient of hummus, as an ingredient of fresh salads, and, when toasted and dried, as a great munchie, like pretzels or peanuts, to accompany the cocktail hour, and in many more ways.

Roasted red peppers as an ingredient of hummus? Love the idea. Make it and write the hub. I've never done it. TY so much for the share. :)

JS Matthew from Massachusetts, USA on August 05, 2012:

I was introduced to Hummus about a year ago. I love it. My wife doesn't, which is weird because she is from Southeast Asia. That may have been a stereotype. Either way, she's missing out! She does like garlic as much as I do (that's a lot-we cook almost everything with garlic!) so I think we may have something here. I have never even thought about making Hummus at home but did often wonder how it was done. You have provided me with a perfect guide, and with that, I thank you. I also thank Guy for showing you this. Now I want to buy a Foley Food Mill. Voted up and sharing. I will bookmark for later!


Liz Elias from Oakley, CA on August 05, 2012:

I enjoy hummus, but have never tried to make my own. I recently bought a can of garbanzos so I could try just that. However, I totally forgot that tahini is an ingredient, so I'll have to go get some. We love garlic, and this sounds yummy. I might also add some roasted red peppers.

(Did you know that garbanzos are also called "ceci beans" (pronounced, "Cheh-chee") if you have any Italian hertitage, that is... ;-) ... which I do not, but my ex did.... )

Voted up, interesting, useful and shared.

Sherri (author) from Southeastern Pennsylvania on August 05, 2012:

Susan, go for it! Make some or buy some, either one, to get the taste of what it is.

When you want to make your own, tahini isn't always that easy to find. Even in this suburban, cosmopolitan area where I live, tahini does the escape artist act. I'm thinking I need to add some online tahini sources to this hub.

The good news about tahini is that it has a life like peanut butter...a long one. So when you buy a container of it, you'll have it for a long time.

If you buy commercially made hummus and you've never had it before, keep to the basics: either plain or garlic. It comes with all kinds of things like sundried tomatoes and other flavors. Stick with the simple, and I know you will love it!

Susan Zutautas from Ontario, Canada on August 05, 2012:

I'm embarrassed to say that I've never had hummus but have been wanting to try it. Your garlic lovers title brought me here as I love garlic and I like chickpeas.

Sherri (author) from Southeastern Pennsylvania on July 30, 2012:

Nell, you are welcome, and you will love it!

Nell Rose from England on July 30, 2012:

Hi sally, I love garlic and would have it in every meal if I could! lol! as for Hummus I haven't had that for years, so this is a great time to start again! wonderful recipe, thanks!

Sherri (author) from Southeastern Pennsylvania on June 19, 2012:

Research Analyst, try making your own! I know what you mean about hummus coming in different flavors, but there's nothing like making it for yourself. Add roasted garlic, mint, sundried tomatoes, a hundred other possibilities. TY so much for your comment.

Research Analyst on June 18, 2012:

I just tried some hummus and it is really good, comes in several different flavors, I had some on crackers.

Sherri (author) from Southeastern Pennsylvania on June 17, 2012:

buckleupdorothy, that you are from Turkey and like this recipe, well what more needs to be said. Thank you so much!

Sherri (author) from Southeastern Pennsylvania on June 17, 2012:

vespawoolf, thanks so much for coming back and sharing your experience. The best hummus recipe on the web? I'm doin' the happy dance.

I get it about salt and rehydrated chickpeas, and the cumin. I think you've added right stuff to this recipe.

buckleupdorothy from Istanbul, Turkey on June 17, 2012:

Wonderful! We're a house of garlic fiends - will absolutely give this a go. Pinned and shared!

Vespa Woolf from Peru, South America on June 17, 2012:

I've been meaning to post another comment on this. I've made this recipe 3 times now and hands down, it's the best hummus recipe on the web. It's not often I find a recipe I don't have to modify to suit my tastes. I added a little more salt since I used rehydrated chickpeas (not from a can) and we like to add cumin in our hummus, but other than that the texture and flavor of this recipe is right on. And yes, we are garlic lovers!

Sherri (author) from Southeastern Pennsylvania on March 23, 2012:

TY, PDX...glad you enjoyed this.

Justin W Price from Juneau, Alaska on March 20, 2012:


Sherri (author) from Southeastern Pennsylvania on March 14, 2012:

Go for it, tirelesstraveler!

Judy Specht from California on March 13, 2012:

Delicious- I am on a humus kick and my favorite is garlic. I will try making my own using your recipe.

Sherri (author) from Southeastern Pennsylvania on March 12, 2012:

Rochelle, you are so welcome! Indeed, the ingredients are healthful and nutritious, and when you use organic ingredients, they're even better for you. Thank you for reading and commenting.

Rochelle Frank from California Gold Country on March 12, 2012:

I do like hummus-- and all of the ingredients in your recipe are very healthful and nutritious. We all should eat more of this stuff. With baked chips and raw vegetables it's a guilt free snack or appetizer. Thanks for the recipe.

Sherri (author) from Southeastern Pennsylvania on March 12, 2012:

Hummus will be on the menu when next you visit, Trish!

trish1048 on March 11, 2012:

I've tried hummus, and found it to be not to my liking. However, the recipe you provide, I have to admit, does sound yummy. Perhaps on a future visit, you will have some I can try :)

I so wish I was retired, because then I think I'd be more inclined to get into cooking. It's always fun to prepare a meal you know how to make well and have others enjoy the fruits of your labor. I can only imagine how much fun it is to create something new! Trial and error, I'm guessing, is what makes great chefs :)

Vespa Woolf from Peru, South America on March 07, 2012:

Good point. Tahini is definitely worthy of some of my weight allowance!

Sherri (author) from Southeastern Pennsylvania on March 07, 2012:

vespawoolf, there's much food in the world that's not readily available to folks in far places. I'm thinking not only about tahini, but also about rutabaga, both of which are items that ship well (under the right circumstances) but don't have global distribution channels.

I haven't ever tried to make my own tahini, and mostly that's because tahini is readily available here. When you're in the states, buy five containers of tahini, or a dozen. They keep forever!

Sherri (author) from Southeastern Pennsylvania on March 07, 2012:

Eddy, thank you for reading and commenting and leaving the great votes. :)

Vespa Woolf from Peru, South America on March 06, 2012:

I love hummus and homemade is so much better than commercially produced hummus. Here in South American tahini paste isn't available, though, so I bring my own from the States. The sad part is when it runs out. I've tried my hand at making my own tahini but haven't had much success. Thank you for sharing your friend's family recipe with us!

Sherri (author) from Southeastern Pennsylvania on March 06, 2012:

robie2, those were the days, my friend. Carefree as birds on a spring day. Not to mention the ouzo, how it flowed (there's not much distance between Greece and Armenia when it comes to enjoying such elixirs).

My ex reminded me the other day that Guy and I engaged in a hot pepper eating contest at one of those soirees. I vaguely remember the event, but I don't know who won...and I'm not about to ask the ex. LOL Fun days.

Thank you, as always, for reading and leaving your affirming votes and comments. :)

Eiddwen from Wales on March 06, 2012:

Mmm another for me to bookmark into my best recipes slot.

Plus an up up and away for you too.

Take Care and thanks for sharing.


Roberta Kyle from Central New Jersey on February 29, 2012:

I'm drooling over this one, ST. I love hummus and have only made my own once or twice years ago but am definitely keeping this and am going to try again-- I wish I had been at those parties. They sound great--weverybody sitting around and discussing the state of the world while sipping wine and making hummus- mmmmmmmm heaven!!! You've done it again-- voting up all the way across.

Sherri (author) from Southeastern Pennsylvania on February 27, 2012:

G-Ma, I know what you mean by guessing! I wrote the hummus ingredients down a very long time ago, back in those years I talked about, but I neglected to include measurements. For a long time, I just sort of "winged it," and then I stopped making it except very occasionally, so I got a bit rusty. It took me quite a few tries a couple of years ago to finally recreate my memory of that original recipe. Now it turns out perfect every time. :)

Suzie, maybe you would write a Hub about how you experiment with spices and seasonings when making hummus? I've had some versions, made by others, which I've liked quite a lot, but I always come back to this basic garlic version. I'd love to try some of your experiments!

FP, if I could I'd bring you a homemade container every week. :)

Steph, your beautiful family will make this hummus dish disappear in an instant. Poof! It is very easy to make. I think the only thing that requires a little finesse is making it the consistency that appeals to you. Just add the reserved liquid a little at a time, blending between additions.

Eiddwen, you are so welcome. :)

jenubouka, thanks so much for the reminder about using hummus as a sandwich spread. I love it with grilled vegetables on any kind of artisan bread. I'll add this to the serving suggestions. :)

jenubouka on February 27, 2012:

Absolutely delish! Love, love Hummus. I think it is the perfect dish for a starter or as a spread for a great sandwich. Your recipe looks amazing, can't wait to try this!

Eiddwen from Wales on February 27, 2012:

Thank you for sharing this great recipe;another for me to bookmark.

Take care and have a wonderful day.


Stephanie Marshall from Bend, Oregon on February 26, 2012:

I so love garlic and hummus! I am so excited to try making my own with this awesome recipe!! Looks relatively easy and I'm sure my family will finish it off within a single evening. Bookmarked and voted up!!

Feline Prophet on February 26, 2012:

I followed my nose...and the garlic led me here! I love hummus, but you know me, always waiting for someone else to do the hard work of actually making it. :D

Suzie ONeill from Lost in La La Land on February 26, 2012:

Sounds good! I love to experiment with different spices and seasonings while making homemade hummus. Yum! :)

Merle Ann Johnson from NW in the land of the Free on February 26, 2012:

I copied this one...I make my own but just by guess so now I can be sure it will always taste good and the same...:O)Thanks...:O) Hugs G-Ma

Sherri (author) from Southeastern Pennsylvania on February 26, 2012:

@Kathleen, no I don't have a recipe for Gowa. In fact, I've never tasted it. :)

Thanks so much to all of you for reading and commenting. I see hummus is a favorite, whether made from scratch or otherwise. :)

ExoticHippieQueen on February 25, 2012:

Voted up and delicious! OOps, I mean awesome. I was just thinking how I have to go get some more hummus to dip my carrots in for work next week. I will try this recipe!

Healing Herbalist from The Hamlet of Effingham on February 25, 2012:

Love garlic hummus, I shall have to try this!

Thanks for sharing.

Voting you up

Justin W Price from Juneau, Alaska on February 25, 2012:

I've been wanting to make my own hummus... i guess this recipe is as good as any to start with...

Rose Clearfield from Milwaukee, Wisconsin on February 25, 2012:

Great recipe! I love hummus and frequently make my own. Thanks for including your personal story behind it.

Marcy Goodfleisch on February 25, 2012:

You are making me hungry! I've been craving hummus! Voted up and awesome. Thanks for the recipe!

Kathleen Cochran from Atlanta, Georgia on February 25, 2012:

Oh, thank you, thank you. I love this stuff when it's prepared well. Do you have a recipe for Gowa - cardamon tea?

Sherri (author) from Southeastern Pennsylvania on February 25, 2012:

UW, have a party with tortilla pizza and hummus. I'll bring the martinis, or the Scotch. :)

Aya, I think you might have something to add to this Hub by way of an ingredient, a method, or a story. I have to wonder what Bow thinks of hummus.

TY, Sunshine, for the yummy. You have life experience with this. Although I make the hummus, I've never made my own pita...I think I need to get with that program.

Linda Bilyeu from Orlando, FL on February 25, 2012:

Being of middle eastern descent my mom always made hummus from scratch and my dad made the pita bread also from scratch. No we could just both from the local grocery store. It's nothing like homemade though! Your recipe is yummy!!

Aya Katz from The Ozarks on February 25, 2012:

I'm pinning this! Something to add to my repertoire.

Susan Keeping from Kitchener, Ontario on February 25, 2012:

Yum, i love hummus and i love garlic. Will have to try this.

Sherri (author) from Southeastern Pennsylvania on February 25, 2012:

Imogen French, it IS garlicy! You can always use less garlic in this recipe. You are right, your own hummus is always better than shop-bought. Go get that tahini! It keeps forever, like peanut butter, once it's opened. I see lots of homemade hummus in your future. :)

Imogen French from Southwest England on February 25, 2012:

sounds like a lovely recipe - if a little garlicky! It's ages since I made my own hummus, and it is so much nicer than shop-bought... that reminds me, I must buy some tahini :)

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