Name: 5-Minute Hummus Without Garlic & Food Processor
Cook time: 5 min
Total time: 5 min
Ingredients: ¼ cup tahini (well-stirred (60 grams)); 2 Tablespoons lemon juice (from about 1 small lemon (30ml)); ½ cup aquafaba (liquid from the chickpea can (120 ml plus more as needed)); ¼ teaspoon salt; 1 can chickpea (rinsed (400 grams, or 260 grams of cooked chickpeas after draining)); ½ teaspoon cumin (for that earthy depth of flavor); 2 teaspoons olive oil for garnish ((10 ml))

Jump to Recipe Print Recipe

The BEST homemade hummus without garlic in just 5 minutes. Made without a food processor (using a blender), this easy & creamy hummus is a total crowd-pleaser!

P.S. I’ve included a video that you can watch to make this no-garlic hummus recipe even simpler!

A person dipping pita bread into hummus without garlic, homemade, served in a bowl with handles.

Watch the Tutorial Video

Ingredients

Chickpeas: The base ingredient of all hummus! When blended, it becomes super creamy and it has many health benefits too such as promoting cardiovascular health, regulating blood sugar, and helping in digestion.
- You can just use canned chickpeas to save yourself time and effort, though feel free to boil your own chickpeas!
Tahini: Tahini is basically ground sesame seeds that have a similar consistency to nut butter.
- Speaking of tahini and sesame seeds, both chickpeas and sesame seeds made it to my List of 35 Brown Vegetables! Go check it out if you’re curious!
Lemon juice: A bit of tang to round off the flavor.
Aquafaba: The water in the chickpea can, which is the secret ingredient to a smooth and creamy hummus!
Salt: To enhance the flavors.

And the optional ones:

Cumin: Adds that earthy depth of flavor to your hummus.
Olive oil: For garnish.

Ingredients for homemade hummus without garlic with labels: tahini, lemon juice, aquafaba, salt, chickpeas, and cumin.

This is a hummus without garlic recipe but if you’re a fan of garlic, feel free to add them!

Grate or finely mince 1 garlic clove. Add it to the first time you’re adding ingredients to the blender (the tahini and liquid mixture) and blend it all up to infuse the garlicky flavor!

How to Make Hummus Without a Food Processor

Three simple steps to get the best no garlic hummus in 5 minutes!

1. Drain and rinse: Drain the chickpeas, but remember to keep the liquid from the can (also called aquafaba). Then rinse the chickpeas under running water.

2. Blend: First blend the tahini, the liquid (aquafaba and fresh lemon juice), salt, and cumin (if using), using a blender. This step whips up the mixture to give you super creamy hummus.

Tahini, lemon juice, and aquafaba in a blender from above, before blending. — Add tahini, aquafaba, lemon juice, salt, and cumin (if using) to the blender.

Blended tahini, lemon juice, and aquafaba whipped up in a blender from above. — Add tahini, aquafaba, lemon juice, salt, and cumin (if using) to the blender.

3. Blend again: Now add the chickpeas to the blender and blend further! If the texture isn’t smooth enough, add more aquafaba (one tablespoon at a time) until you get smooth, creamy, and fluffy hummus!

I told ya, this one is a super easy homemade hummus without garlic recipe!😉

Adding chickpeas to the tahini mixture in a blender. — Now add chickpeas.

Creamy hummus being blended in a blender, taken from above. — Now add chickpeas.

Troubleshooting Your Hummus

Why won’t my hummus blend?

Adding a bit more liquid, such as water, lemon juice, or olive oil, can help loosen it up and facilitate blending.
If your homemade hummus is too thick for the blender, try stopping the blender, scraping down the sides, and stirring the mixture to redistribute the ingredients.

Why is my homemade hummus gritty?

Try adding 1-2 Tablespoons of water and/or blend it longer so that it can achieve a smoother texture. You can also peel the chickpea skin to make your hummus even smoother!

I forgot to save my aquafaba when draining the chickpeas. What should I do?

If you don’t mind making hummus that is not the creamiest (though I promise it will still be tasty), you can just substitute the aquafaba with regular room-temperature water.

However, if you want super creamy hummus, substitute the aquafaba with ice-cold water.

Homemade hummus no garlic made without food processor, taken from above with the left side cut off.

Serving Suggestions & Toppings

For the toppings, I recommend drizzling some extra virgin olive oil! You can also add more ground cumin. Or sprinkle some red pepper flakes or smoked paprika, making it similar to my Smoked Paprika Dip.

You can also eat this with some Marmite (an umami British toast spread) in my Marmite Toast recipe. And if you want to make this a quick but fancy dish, check out my 10-minute Tomato Carpaccio which is so easy to make but it tastes as good as it sounds!😋

How to Use Your Hummus

As a classic dipping paired with carrots, celery sticks, pita bread
- Speaking of bread, it pairs well with my Healthy Olive Oil Garlic Bread recipe, or this Garlic Bread using Regular Sliced Bread (Garlic Toast)!
Use it as a spread for your sandwiches/wraps
- Such as in this Hummus Bagel (Sandwich + 3 Open-faced variations!) or my Mung Bean Burger!
Top them in soups, like in my Green Olive Soup
Hummus pasta by thinning your hummus with some water into a pasta sauce consistency
Adding it to your salad bowls

Homemade hummus without food processor and without garlic, with pita triangles on the top right.

Storage, Meal Prep, and Freezing Instructions

Storage and Meal Prep: Refrigerate your hummus for up to a week in an airtight container.

Freezing: This hummus tastes best when fresh and freezing might cause it to taste a bit blander, although the texture will still be just as smooth. If you’d like to freeze it still, you can do so for up to 4 months. Be sure to freeze it in smaller containers so it will thaw quickly.

Thaw in the fridge overnight. You might notice a thin liquid layer on top but it’s completely normal and should be fixed by giving it a good stir!

FAQ

Yes, you can! Although you might need more time to make this hummus super creamy.

The reason is that with an immersion blender, the blade is usually smaller and so it wouldn’t whip as quickly as a normal blender. Whereas food processors are meant to chop up solid food while blenders are meant for liquid.

I have not tested it this way but in short: I wouldn’t recommend it but in a pinch, I think it will work. However, bottled lemon juice tends to have a more muted flavor so you might need to add more lemon juice to make up for it.

Absolutely! In fact, that will make the chickpeas even smoother! I would recommend boiling the dried chickpeas for about 5-10 minutes longer than usual such that they will be even softer to get an even creamier hummus!

Authentic hummus is typically made from chickpeas, tahini (sesame paste), lemon juice, garlic, and salt, served with olive oil. But note that recipes could vary, with salt and olive oil being optional in some recipes.

Want More Easy Recipes?

If you’re looking for party appetizers / snacks, try my 2-Minute Raspberry Chipotle Cream Cheese Dip.

For sandwich recipes, try my Coronation Chickpea Sandwich or my 5-Minute Avocado Bagel Toast.