This creamy garlic hummus is simple to make, less caloric than store-bought brands AND it’s much more affordable! It makes for the perfect healthy snack with crackers or veggies.
This is a republished recipe with updated images—one of my all-time favorite recipes.
I’ve finally solved the mystery of making hummus with a perfect, creamy texture.
I’ve made hummus so many times since I’ve gotten my food processor. It tasted amazing, but didn’t have that store bought consistency to it quite yet.
I tried and tried different recipes, ratios of water and oil, and still couldn’t get it quite right. Until I tried something I never had before. The key ingredient to making a creamy garlic hummus. (Or whatever flavor you want)
The right brand of chickpeas!
Anticlimactic, I know.
You all know I’m no stranger to generic brand foods. In the past, most of the canned goods I’d buy were generic. Let me tell you – Great Value chickpeas DO NOT make the cut for the best hummus ever. In terms of flavor, they’re great. In terms of consistency, they’re not. They’re definitely not worth saving the $0.30 if you’re planning to process them into the best veggie dip ever.
So far there are two types of chickpeas that I’ve found to work well for hummus! They are:
- S&W Organic from Costco
- Bush’s from your local grocery
I have not yet tried making my own hummus from dried chickpeas cooked in a crockpot. I’ll give this a go one of these days—whenever I remember to pick some up!
Food Prep Tip: Make this on Sundays, and portion out into snack sized Tupperware for grab and go snacks throughout the week! This recipe can be made for about $3.00 total, yielding 26 servings. The typical $3 store bought hummus has 7-10 servings. But ya gotta have a food processor (I use this Kitchen Aid food processor). Trust me, it’s well worth it in the long run!
- 2 cans of chickpeas (garbanzo beans)
- ½ cup water
- ¼ cup extra virgin olive oil (EVOO)
- 2 teaspoons garlic powder or fresh mined garlic
- 1 teaspoon garlic salt
- ½ teaspoon chili powder
- salt and pepper to taste
- Drain chickpeas and rinse well. Pour into food processor with S blade attached.
- Process on low for 5 minutes, stopping to push down beans from sides of bowl as needed. Chickpeas should look crumbled.
- With food processor running on low, add water and EVOO. Continue to process on low for 3 minutes, and add seasoning.
- Continue processing for another 6-8 minutes, alternating low and high every minute or so.
- Serve with your favorite veggies or chips.
Do you often shop generic brands? What foods will you absolutely not buy generic?
Disclaimer: There are Amazon affiliate links in this post. I make a small commission from any purchases made using this link. I appreciate your support! 🙂