This Lemon Garlic Hummus is blended with a homemade chili garlic oil and is so flavorful! This hummus is a proven crowd-pleaser, easy dip that comes together in just 15 minutes or less.
What to dip in your lemon garlic hummus
- Pita bread or pita chips
- Rice crackers
- Carrot sticks
- Celery sticks
- Sliced cucumber
- Sliced bell peppers
- Broccoli
- Cauliflower
Expert Tips
- This hummus has just a slight kick and I find it is great for serving to a crowd. If you love spice, go ahead and up the quantity of red chili flakes.
- I use a food processor to make my hummus nice and smooth and incorporated. A blender also works great.
- Carefully watch the chili garlic oil as it is cooking! Garlic can burn easily.
To peel the chickpeas or to not peel
There are lots of strong opinions one way or the other on the debate of peeling the skin on the chickpeas! I find that taking the time to peel the chickpeas does result in a creamier hummus. That said, if you are short on tip you can totally skip that step! I recommend you give it a try both ways and decide which you prefer.
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Prep ahead tips
You can store the hummus in an airtight container for 3-5 days in the refrigerator, or 6-8 months in the freezer.
What to pair with garlic hummus
- This would be a great appetizer to serve with Greek Chicken Burgers.
- For an additional dip, serve this along my homemade Tzatziki Sauce.
- This Lemon Orzo Salad with Feta would be a fantastic side dish to round out the meal.
If you try this spicy garlic hummus, I'd love to know what you think in the comments below! And be sure to follow @ccs_table on Instagram to stay up to date with my latest recipes.
📖 Recipe
Lemon Garlic Hummus
Ingredients
- 15 oz can of garbanzo beans drained and rinsed
- 2 tablespoon tahini unsalted
- 2 tablespoon lemon juice about ½ a lemon
- ¼ teaspoon Kosher salt
- ⅓ cup extra virgin olive oil plus more for topping
- ¼ teaspoon red pepper flakes
- 1.5 teaspoon minced garlic
- ½ teaspoon chopped parsley optional, for garnish
Instructions
- Remove the outer shell of each garbanzo bean by pinching each bean between two fingers. Discard the shells.
- Place the peeled garbanzo beans in a food processor along with the tahini, lemon juice, and salt.
- Heat a small pan over medium-low heat and add the olive oil, red chili flakes, and garlic until fragrant and oil is hot, about 3-5 minutes (be careful to not burn the garlic! Stop cooking if garlic starts to brown).
- Turn on the food processor and slowly add the chili garlic oil to the food processor while it is running. Turn off and wipe down the sides of the food processor and pulse a few more times, until smooth. Serve with pita or sliced veggies.
Notes
- Makes about 2 cups of hummus.
- You can store the hummus in an airtight container for 3-5 days in the refrigerator, or 6-8 months in the freezer.
Want to save this recipe to come back to it?
I'll email this recipe to you, so you can come back to it later!
Laura says
Never buying pre-made hummus again!! This is delicious! 🤤
Caitlin from CC's Table says
Oh that makes me so happy! Thank you so much, Laura!