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–+ servings
an overhead shot of a bowl of hummus drizzled with olive oil and minced garlic on a weathered white wooden countertop. three wooden spoons, a torn pita bread, and some garlic cloves are on the table next to the hummus.

extra garlicky 'israeli-style' hummus

Rebecca Eisenberg
This smooth and creamy hummus takes just minutes to make and is packed with rich tahini flavor and lots and lots and lots of garlic.
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 16 oz

Ingredients
  

  • 15 oz garbanzo beans (1 can, drained and rinsed)
  • ½ cup tahini (stir well!)
  • 1 lemon (3 tablespoon lemon juice)
  • 3 cloves garlic (big ones, plus more for serving)
  • ¾ teaspoon salt (adjust to taste)
  • ⅛ cup ice water (or more for a smoother, thinner texture)
  • olive oil (for serving)
  • freshly cracked black pepper

Instructions
 

  • Combine garbanzo beans, tahini, salt, and 3 cloves of garlic in the bowl of a food processor. Puree on high until well combined.
  • With the processor running on low, add lemon juice. Increase speed to high and puree until well combined. Remove the lid from the processor and use a spatula to scrape down the sides.
  • With the processor running on high, slowly stream in ice water (don't let any cubes get in!) until your desired consistency is reached.
  • Taste and adjust salt as needed.
  • Add a drizzle of olive oil, freshly cracked black pepper, lemon zest, and/or finely minced or grated garlic right before serving.