Easy Homemade Hummus Recipe without Garlic

Hummus without garlic is the mellower little cousin of traditional Middle Eastern creamy hummus made with garlic. Say goodbye to vampire-repelling garlic breath and hello to the mild and smooth, delicious garlic-free hummus of your dreams.

I love eating this fluffy hummus as a healthy snack, with warm pita bread, fresh vegetables like raw carrots, red peppers and even tortilla chips! It also makes a great vegetarian or vegan sandwich spread. This chickpea dip is fantastic with grilled chicken too, like my recipe for lemon mustard chicken. And if you like easy appetizers, you'll love my tomato bruschetta-it's a summer favorite, my recipe for red kidney bean hummus or if you're curious, let me show you how to make guacamole with one avocado.

Once you try this easy no garlic hummus recipe, you'll realize it's not worth buying the store-bought hummus anymore, and this will fast become your go-to recipe.

Ten minutes is all you need to make this delicious hummus without garlic. Let me show you how it's done.

Ingredients

Homemade hummus is a handful of simple ingredients with the star ingredient being chickpeas (garbanzo beans). They are a versatile legume to keep in your pantry because you can add them to salads, soups and stews, and even roast them. They are a complete protein because they contain all nine essential amino acids and are rich in vitamins, minerals and fibre.

• Canned chickpeas: I used canned organic, salted chickpeas because the flavor was better versus the non-organic, unsalted chickpeas when I was testing variations of this recipe.
• Tahini: This is a ground sesame seed paste widely available in grocery stores. Some brands are thicker than others (make sure to stir the contents of the jar well before use). If the brand you buy is very thick, you may need to add more chickpea liquid than this recipe calls for when blending the hummus.
• Chickpea liquid: Is also referred to as aquafaba. This liquid is a miracle liquid because it adds volume and fluffiness to the hummus in the same way as egg whites add lift and airiness to a cake.
• Lemon: Fresh lemon juice is essential, don't use bottled "lemon juice".

See the recipe card below for all the ingredients and measurements.

Substitutions & Variations

• If you choose to soak and cook dried chickpeas instead of using canned, you will need ¾ cup dried to equal 1 ½ cups canned.
• Use water instead of the chickpea liquid, though the hummus may be less fluffy and smooth.
• This recipe is mellow and if you want a robust flavor, double the ground cumin.
• Add 1-2 garlic cloves and purée with the rest of the ingredients for a traditional hummus made with garlic.
• Add a pinch of cayenne pepper or red pepper flakes to make a spicy hummus.
• Fresh herbs for garnish are a nice touch. They add flavor and beautiful color. Instead of parsley, opt for cilantro or fresh mint.

Secrets for Success

• Use the chickpea liquid (aquafaba) to thin out the hummus. This helps create a smooth texture.
• Some brands of tahini are very thick. Make sure to stir the contents of the jar very well before use.
• Since there are only a handful of common ingredients, it's important to use high-quality ingredients like good tahini (sesame paste) and a can of organic chickpeas if possible.

Storage & Make Ahead

• Store in an airtight container in the refrigerator for 2 days.
• Freeze for up to 3 months (this is practical if you like to meal prep. or have a healthy snack handy). When you thaw the hummus, give it a good stir before serving, then add the garnishes and drizzle with olive oil.
• The hummus can be made ahead of time, assembled with the garnishes and drizzled with olive oil. Simply cover with plastic wrap and refrigerate until ready to serve.

🌟 Recommendations for safe food handling 🌟

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