Where you’d expect to find tahini or olive oil, this recipe swaps in garlicky butter, yielding an atypical hummus that’s as silky as can be. Serve with crispy pita chips and raw vegetables.

Photo: TY Mecham


  • 1 (15.5-ounce) can chickpeas, drained
  • cup freshly squeezed lemon juice
  • 2 tablespoons warm water
  • teaspoon kosher salt, plus more to taste
  • 6 tablespoons unsalted butter
  • 1 garlic clove, roughly chopped


  1. Add the chickpeas to a food processor. Pulse until finely chopped, scraping down the bowl with a bendy spatula as needed. Add the lemon juice, water, and salt. Run the machine until the mixture is as smooth as possible, again scraping down the bowl as needed. 
  2. Add the butter and garlic to a very small saucepan or pot. Set on the stove over low heat and cook until the butter is completely melted. Cut the heat. Use a fork to transfer the garlic to the food processor. Run the machine for a few seconds to incorporate. With the machine still running, slowly stream in the warm butter through the top of the machine. 
  3. Taste the hummus for seasoning. More lemon juice? More salt? You tell me.