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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.
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Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Snack
Cuisine Israeli, Mediterranean
Servings 16 oz


  • 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)
  • cup ice water (or more for a smoother, thinner texture)
  • olive oil (for serving)
  • freshly cracked black pepper


  • 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.


Tried this recipe?Leave a comment and let me how it was!