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 or my recipe for red kidney bean hummus.
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.
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.
Step-by-Step Instructions for Garlic-Free Hummus
The best kitchen tools to whip up the creamiest hummus are a food processor or a high-speed blender. While using an immersion blender or regular blender might be tempting, they are not the best appliances for creating a hummus with a creamy consistency.
Drain the canned chickpeas. Place a sieve over a small bowl or measuring cup. Empty the can into the sieve, drain the chickpeas and keep the liquid (you need 3 tablespoons). Do not discard the rest of the liquid right away in case you need more to thin out the hummus later. Rinse the chickpeas.
Add the ingredients to the food processor. Add all the ingredients to the bowl of a food processor.
Purée. Purée the ingredients for 1 minute, pausing at the 30-second mark to scrape down the sides of the bowl before continuing to purée until smooth. If the hummus is too thick, add more reserved chickpea liquid, one tablespoon at a time. Purée for an additional 20 seconds if necessary.
Serve. Spoon the hummus into a serving bowl, drizzle with extra virgin olive oil, and finish with a sprinkle of fresh parsley and sweet paprika.
Enjoy with pita bread, pita chips, corn chips and fresh veggies like raw broccoli, cucumbers or cauliflower.
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.
Ground cumin is usually present in a traditional hummus recipe so if you love the flavor definitely include it. A few twists of cracked black pepper or chili flakes can be added as well. Sumac a ground, bright red spice popular in the Middle East can be sprinkled on top the hummus as a garnish. It has a nice sour flavor that is similar to the tartness of lemon.
Yes traditional hummus does contain garlic.
You can eat the hummus at room-temperature immediately after making it. If you are not eating it right away, refrigerate it.
📖 Recipe Card
Easy Homemade Hummus Recipe without Garlic
- measuring cups and spoons
- food processor or high speed blender
- rubber spatula
- small serving bowl
- 1 (15-ounce can) chickpeas, (398 millilitres or 1½ cups), drained with liquid reserved
- ¼ cup lemon juice, approximately the juice from one lemon
- ¼ cup tahini, also known as sesame paste
- 3 tablespoons reserved liquid from the can of chickpeas, also known as aquafaba, keep a little extra liquid to thin the hummus if necessary
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon coarse sea salt
- ¼ teaspoon ground cumin
Optional Garnish Ideas:
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon parsley, finely chopped
- ⅛ teaspoon paprika, sweet or smoked
- Drain the canned chickpeas. Place a sieve over a small bowl or measuring cup. Empty the can into the sieve, drain the chickpeas and keep the liquid (you need 3 tablespoons). Do not discard the rest of the liquid right away in case you need more to thin out the hummus later. Rinse the chickpeas.1 (15-ounce can) chickpeas
- Add the ingredients to the food processor. Add all the ingredients to the bowl of a food processor.¼ cup lemon juice, ¼ cup tahini, 3 tablespoons reserved liquid from the can of chickpeas, 2 tablespoons extra-virgin olive oil, ½ teaspoon coarse sea salt, ¼ teaspoon ground cumin
- Purée. Purée the ingredients for 1 minute, pausing at the 30-second mark to scrape down the sides of the bowl before continuing to purée until smooth. If the hummus is too thick, add more reserved chickpea liquid, one tablespoon at a time. Purée for an additional 20 seconds if necessary.
- Serve. Spoon the hummus into a serving bowl, drizzle with extra virgin olive oil, and finish with a sprinkle of fresh parsley and sweet paprika. Enjoy with pita bread, pita chips, corn chips, and fresh veggies like raw broccoli, raw carrots, cucumbers or cauliflower.1 tablespoon extra-virgin olive oil, 1 teaspoon parsley, ⅛ teaspoon paprika