Whether you have an allergy, just don't have any on hand or simply don't want bad breath, you won't miss the garlic in this chickpea dip! Made with a few simple ingredients this no garlic hummus recipe has a creamy texture and satisfying flavour that you'll love!
Like in this Creamy Cashew Queso, it never ceases to amaze me how a few common ingredients and simple seasonings in the perfect combination can turn into something so incredible.
On raw carrots, pita chips or off the spoon, I could not get enough of this fluffy hummus when I was recipe testing!
In fact, you can rest assured that this tasty dip has been tested extra well. I adored its rich texture and so even after I thought it was perfect, I made a few extra batches- just to be sure...
- Chickpeas (AKA Garbanzo Beans) - Homemade cooked and cooled dry chickpeas will also work. You need about 1 and ½ cups.
- Tahini (AKA Sesame Paste) - Almond butter or sunflower seed butter can be used instead.
- Fresh Lemon Juice- You need the juice from one lemon. I like my hummus with extra lemon juice, so I often use one and a half. You can also add a bit of lemon zest. Bottled lemon juice will work in a pinch.
- Aquafaba- This is the liquid that is in the can of chickpeas. If using chickpeas that are packed with salt, this liquid may be quite salty and so wait to add additional salt to the recipe until after you have tasted it. Alternatively, you can just use water.
- Olive Oil- Ensure that you are using a good quality extra virgin oil as you will be able to taste it. Alternatively you could use avocado oil or it can be left out for and oil-free recipe.
- Fine Sea Salt
- Black Pepper
1. Drain and rinse the can of garbanzo beans. Drain the aquafaba into a small bowl to reserve it for use in the recipe. Then rinse the beans and set aside.
2. Whip the tahini. Add everything except the chickpeas, starting with 2 tablespoon of aquafaba, to the bowl of a food processor. Blend on high for one minute until combined and creamy.
3. Puree the chickpeas. Add the chickpeas and process for a minute. Remove the lid and scrape down the edges. Process for an additional minutes then pause to scrape the edges again. Repeat 1-2 additional times until smooth and creamy. If it seems like it might be too thick, add an additional 1 tablespoon of aquafaba after each step until it is how you like it.
4. Taste and Season. Taste the hummus and add additional lemon juice, salt and pepper as desired.
Leftovers and Storage
To Store: Store leftover garlic-free hummus in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Make it Your Own
- Add more seasonings- This is a very basic hummus recipe seasoned with just pepper and salt. But feel free to jazz it up with extra seasonings such as:
- Cayenne pepper
- Onion powder
- Make Roasted Red Pepper Hummus- Add ¾ cup of jarred roasted red peppers at the same time as the chickpeas.
- Top it with some garnish:
- Sesame seeds
- Chopped fresh parsley
- Drizzle of olive oil
- Toasted pine nuts or pumpkin seeds
- Sprinkle of paprika
- Chili Flakes
You can never go wrong serving this easy hummus recipe as a dip with pita bread, tortilla chips, crackers, fresh vegetables and more! But it also adds delicious flavor when used:
- As a spread- add it to burgers, sandwiches or wraps (or check out these other Healthy Spreads for Your Sandwich)
- To dress a salad- Mix it with a bit of water or additional olive oil to thin it out
- As a topping- a stuffed sweet potato or baked potato
To make this a creamy hummus without garlic or tahini, you can use almond butter or sunflower seed butter instead.
If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:
- Dairy Free
- Gluten Free
- Nut Free
And if you liked this recipe...
...you might also like:
Hummus without Garlic
- Food Processor
- ¼ cup tahini
- ¼ cup lemon juice about 1 large lemon
- 2-4 tablespoon reserved aquafaba or water
- 1 tablespoon extra virgin olive oil good quality
- ½ teaspoon fine sea salt plus additional to taste
- ¼ teaspoon black pepper
- 1 can (19 oz) chickpeas rinsed and drained (1 and ½ cups)
- Add all of the ingredients except the chickpeas to the bowl of a food processor, starting with the lesser amount of aquafaba.
- Blend for about a minute until combined and creamy. Add the chickpeas and process for 1 minute. Stop and scrape down the edges of the bowl.
- Repeat 2-3 additional times until smooth and creamy. If the hummus seems too thick, add additional aquafaba 1 tablespoon at a time and pulse until desired consistency is reached.
- Taste and add additional lemon juice and salt as needed.
I was looking for a recipe like this, thank you for sharing! I can't wait to try it soon!
I hope you love it, Shadi!
This hummus looks so good! Love all the different ideas for serving too. So easy with so much flavor.
Thank you for your kind review, Tara!
I was looking for a recipe for hummus without garlic...wow. Love the flavours in this recipe!
Thank you for your kind review, Lubna!
I loved this hummus idea. I never knew hummus could taste so good even without garlic until I found your recipe. Its my favorite now.
I'm glad you liked this recipe, Gunjan!
This is so perfect for my kids! They enjoy hummus but not the garlic! Thanks for sharing the recipe!
I'm glad you liked this recipe, Toni!
My kiddos aren't a huge fan of garlic so this is perfect! Comes out really creamy and makes a great base for wraps!
I'm glad you like this hummus, Shelby!
This recipe was simple and delicious! I highly recommend trying it!
Thank you, Kirsten! I'm so glad you enjoyed this hummus.