This garlicky creamy hummus is money!  You may already have the ingredients in your pantry!

this is a photo of garlic hummus

When the pandemic started suddenly I was gifted three hours of no commute.   I never really watched YouTube except to look up recipe ideas, or learn how to make something like gnocchi from an Italian grandmother.  But, I started watching Isabel Paige – a young woman who built a tiny house on her parents land and she now lives there with her boyfriend.  Her video quality is amazing.  She goes from chopping wood, to hiking up in the mountains to watch the sunset.  You can check out her YouTube page here.

She is also vegan and makes recipes in some of her videos.  My friend Morgan and I would always swoon when she made her hummus, but she never posted the recipe.  She made an eCookbook and I didn’t hesitate to buy a copy.  I’ve adapted her recipe just a bit.  I found it unusual that she used water instead of aquafaba to get the hummus it’s creamy consistency.  Maybe she used dried chickpeas?  In any event, I think adding the aquafaba gives this hummus the most luxurious texture.

What is aquafaba?

Aquafaba is the liquid inside canned chickpeas.  It’s vegan and can be used as a replacement of eggs in recipes.  Minimalist Baker has a super detailed post here if you want to check it out.

Her initial recipe also called for 4-5 cloves of garlic.  Um, I may have added 20!  My cloves of garlic were on the smaller side, so add as much garlic as your heart desires.  In addition, I added crushed red pepper for a bit of heat.

this is garlic hummus in a food processor

this is a photo of garlic hummus

Garlicky Creamy Hummus

Yield: 12
Prep Time: 1 minute
Cook Time: 3 minutes
Total Time: 4 minutes

The base of this hummus recipe is from a YouTuber named Isabel Paige. I've added a crap ton of garlic, crushed red pepper and 1/2 cup of aquafaba. So good!


  • 2 cups chickpeas (I used canned)
  • 1/2 cup tahini
  • 20 cloves garlic
  • 1/2 cup apple cider vinegar
  • 1/2 cup coconut aminos
  • 1/2 cup aquafaba
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper


  1. Put everything in a high speed blender or food processor.
  2. Process for 3 minutes, or until smooth.
  3. Aquafaba is the liquid from the canned chickpeas, so strain the chickpeas but save the liquid.


This makes approximately 12 1/4 cup servings. Tahini is high in points, but this is delicious and worth it to me. Click this link to see what the WW points would be on your personal plan.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 122Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 362mgCarbohydrates: 13gFiber: 3gSugar: 3gProtein: 5g

Did you make this recipe?

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This hummus would be perfect with my Chicken Souvlaki recipe!