Hummus Without Garlic

5 from 5 votes

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.

Prep Time5

Cook Time0

Total Time5

Course: Appetizer, Condiment

Cuisine: Greek, Mediterranean, Vegan

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings: servings

Calories: 39kcal

Author: Anjali Shah

Equipment

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

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.

Video

https://youtu.be/ln4jqy4pn3U

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