Hummus Without Garlic
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Hummus has always been one of my favorite dips, and my hummus without garlic recipe is delightfully smooth and creamy. With just seven simple ingredients and two steps, you can make my homemade vegan hummus that’s incredibly easy and tastes so much better than store-bought.
Creating this recipe was a breeze, thanks to my picky eater friend who gave me specific instructions to avoid any garlic flavor. Funny enough, I was surprised by how incredibly tasty it turned out! I served it with crunchy veggies, and everyone absolutely loved it.
To be honest, nothing beats the taste of fresh, velvety smooth vegan hummus. It’s creamy yet light and loaded with plant-based protein. And if you’re like me and love experimenting with hummus, you have to try my Greek hummus recipe, it’s such a fun twist on the classic!
👩🏽🍳 Why I Love This Recipe
I love my hummus without garlic recipe because it highlights the natural creaminess of chickpeas, keeping it simple and free from unnecessary extras. Plus, it’s completely kid-friendly, I can guarantee that since mine devour it every time I set the bowl on the table, no questions asked!
When I created this recipe, I wanted to keep it simple while still packing in amazing flavor. For me, the key is starting with soft chickpeas, whether canned or freshly cooked, so the hummus blends into that perfectly silky, creamy texture we all love. Skipping the garlic makes it perfect for anyone with a sensitive palate, and a touch of onion powder adds just the right amount of savory depth.
I love using it as a dip, spreading it on sandwiches, or topping it on my avocado toast. My healthy, simple to make, and works perfectly for vegan, gluten-free, and dairy-free diets. I can’t wait for you to give it a try. 😉
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🥘 Ingredients
My hummus without garlic recipe is made with simple pantry staples, with chickpeas as the star ingredient, and you can easily find everything at any grocery store.
Chickpeas: Chickpeas are the base of traditional hummus, and I love how they blend into a smooth, creamy paste. I usually use canned chickpeas for simplicity, but cooking them yourself works great too, just make sure they’re super soft!
Tahini: Tahini is a creamy sesame seed paste that adds nutty flavor and a silky texture to the hummus. I recommend using a high-quality brand like Soom or even homemade for the best results.
Extra Virgin Olive Oil: Olive oil brings heart-healthy creaminess and a rich flavor to this recipe. I love drizzling some on top for a beautiful finish, though you can use avocado or sunflower oil if you prefer.
Lemon Juice: Fresh lemon juice is a must for its bright, zesty flavor. I always keep fresh lemons on hand, it makes all the difference.
🔪 How to Make
Curious about how I make the creamiest hummus without garlic? Let me share my easy two-step process, it’s quick, and always comes out perfectly delicious.
Blend Ingredients: I start by placing all the ingredients, except the water, into a high-speed blender and blend until smooth. If I’m using a food processor instead, I just pulse everything into a creamy paste. And when I don’t have either on hand, I grab my immersion blender, it works like a charm!
Scrape and Blend I stop the blender and use a spatula to scrape down the sides to make sure everything blends evenly. Then, I blend again, adding a splash or two of water if needed, until it’s perfectly smooth and creamy!
I transfer the silky smooth hummus to a bowl, top it with a drizzle of olive oil and a sprinkle of paprika, and serve it with warm pita bread or fresh-cut veggies. My kids are always the first to sneak a bite, so I’ve learned to make extra, otherwise, the guests might not get any, haha!
💭 Expert Tips
My #1 Secret Tip for making my hummus without garlic incredibly creamy is to always use super soft chickpeas. One time, I skipped checking the chickpeas and ended up with a grainy texture, not my finest moment! Now, if they’re not soft enough, I give them a quick boil for 20 minutes, and it always results in the silkiest, smoothest hummus.
Other Tips To Keep In Mind:
- For a Creamier Spread: I like to swap the water with extra olive oil or aquafaba, the liquid from a can of chickpeas, for a creamier hummus. It’s an easy trick that makes the texture so much richer and smoother.
- Don’t Peel the Chickpeas: I skip peeling the chickpeas because it’s time-consuming and unnecessary. A good blender handles the skins just fine, and you get extra fiber and nutrients by leaving them on!
- Fixing Dry Hummus: If the hummus feels dry, I simply add a bit more water, olive oil, or aquafaba. It’s such an easy way to adjust the texture to perfection.
- Removing Chickpea Skins: If you want to remove the skins, microwaving the chickpeas with a little baking soda makes the process quick and easy. Just rinse and rub the skins off!
- Fixing Thin Hummus: If I accidentally add too much liquid, I chill the hummus in the fridge for an hour or two to let it thicken. If it’s still too thin, a bit of extra tahini does the trick.
📖 Variations
My hummus recipe with no garlic is easy to customize! Here are some of my favorite variations to try:
Flavors: Plain hummus is the perfect base to get creative with flavors! I like blending in avocado, roasted red peppers, sweet potato, lemon zest, or even a hint of curry powder for a fun twist.
Hummus Without Chickpeas: For a change, I swap the chickpeas with cannellini beans, it’s just as creamy and delicious!
Garlicky: To turn this into a garlic hummus, I add a clove of fresh garlic to the blender with the other ingredients.
Without Lemon: If I’m out of lemon juice, apple cider vinegar is a great substitute. It still gives that tangy flavor.
No-Tahini: For a tahini-free version, I swap it with cashew butter and add a clove of garlic. I skip peanut butter because it can be too sweet for hummus.
🍽 Serving Suggestions
I serve this delicious hummus in so many ways: topped with a variety of goodies, alongside pita bread, tortilla chips, or as a spread for sandwiches and wraps like my healthy falafel wrap. It’s also fantastic as a dip for corn chips!
For toppings, I love to get creative! Diced cucumbers, feta, pine nuts, olives, chili flakes, or roasted veggies add extra flavor and make it even more special.
🧊 Storage Directions
Refrigeration: I transfer the hummus to an airtight container and store it in the refrigerator, where it stays fresh for up to 4 days.
Freezing: Hummus freezes well! I place it in a freezer-safe airtight container and keep it for up to 3 months. Just thaw in the fridge overnight before serving.
❓ Recipe FAQs
What can I substitute for garlic in hummus?
If you don’t like or can’t tolerate garlic, try adding more spices, an extra squeeze of lemon juice, or a bit of heat with cayenne pepper or chili flakes. If you like garlic but don’t have any on hand, a little bit of garlic powder can be a great substitute!
What can I add to no garlic hummus for more flavor?
The sky’s the limit with hummus! I love adding toppings like black beans, avocado, roasted veggies, cucumbers, tomatoes, or roasted red peppers. Feta, fresh herbs, and chili flakes are also amazing for boosting flavor!
Can I use dried chickpeas instead of canned?
Absolutely! I just soak and cook the dried chickpeas until they’re very soft. Boiling them with a pinch of baking soda can help achieve a creamy texture.
Can I make hummus without a blender?
Yes, you can use a food processor or even mash the chickpeas by hand if you prefer a chunkier texture. For the smoothest, creamiest hummus, though, a blender works best!
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🎥 Watch How to Make It
Hummus Without Garlic
Hummus has always been one of my favorite dips, and my hummus without garlic recipe is delightfully smooth and creamy. With just seven simple ingredients and a few quick steps, you can make my homemade vegan hummus that’s incredibly easy and tastes so much better than store-bought.
Servings: 10 servings
Calories: 39kcal
Ingredients
- 1 14 oz can of chickpeas, drained
- 1½ tbsp tahini
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp lemon juice
- ½ tsp onion powder
- ½ tsp cumin
- 1 tbsp water, if required
Equipment
Instructions
- Place all ingredients, except water, into a high-speed blender and blend until smooth.
- Scrape down the sides and blend again, adding some water if needed.
- Remove from the blender, serve with a drizzle of olive oil and a sprinkle of paprika if desired.
Notes
- To make my hummus without garlic incredibly creamy is to always use super soft chickpeas. One time, I skipped checking the chickpeas and ended up with a grainy texture, not my finest moment! Now, if they’re not soft enough, I give them a quick boil for 20 minutes, and it always results in the silkiest, smoothest hummus.
- I like to swap the water with extra olive oil or aquafaba, the liquid from a can of chickpeas, for a creamier hummus. It’s an easy trick that makes the texture so much richer and smoother.
- I skip peeling the chickpeas because it’s time-consuming and unnecessary. A good blender handles the skins just fine, and you get extra fiber and nutrients by leaving them on!
- If the hummus feels dry, I simply add a bit more water, olive oil, or aquafaba. It’s such an easy way to adjust the texture to perfection.
- If you want to remove the skins, microwaving the chickpeas with a little baking soda makes the process quick and easy. Just rinse and rub the skins off!
- If I accidentally add too much liquid, I chill the hummus in the fridge for an hour or two to let it thicken. If it’s still too thin, a bit of extra tahini does the trick.
Nutrition
Serving: 1tbsp | Calories: 39kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 59mg | Potassium: 16mg | Fiber: 0.2g | Sugar: 0.1g
Can I leave the onion out? (I do not eat onions for the same reason I don’t eat garlic.). Also can I leave the tahini out? (This is not available anywhere in my town.). What is a good way to mash it smooth when I have no electrical equipment to do so? Can I just use a fork or should I heat it up while I mash it or something??
Hi There! If you leave out the onion and tahini, and you don’t have a food processor or blender, essentially this recipe will just turn into mashed, spiced chickpeas and won’t be like a hummus unfortunately! You can mash the chickpeas with a fork or potato masher but they won’t have the right consistency that you would expect from hummus. Hope that helps!
OMG finally a hummus recipe that isn’t loaded with garlic. Thank you!
Yes!! Enjoy! 🙂
We loved, loved, loved this hummus. So yummy and flavorful. I’ll be making the one again, thank you!
Woohoo! Thanks for letting me know Kristine!
Loved this hummus! I had all the ingredients on hand, and it was super easy to whip up. Love how creamy it turned out too.
Aw yay, so happy to hear that Amanda!
Interesting not to have garlic in it, I never thought not to add it , sounds like a big hit with the spices also and you’ll probably not miss it at all
Thanks Claudia! You really won’t miss the garlic at all in this recipe! I’m sure you will love it!