Hummus Without Garlic

5 minutes and 5 ingredients are all you need to make the BEST hummus without garlic. Creamy, smooth, and fresh, you wouldn’t want to buy store-bought hummus ever again!

P.S. I’ve included a video that you can watch to make this no-garlic hummus recipe even simpler! Scroll down past the image below to watch! 😉

Watch the Tutorial Video

In this post you’ll learn:

• Why you will love this recipe
• Ingredients
• Instructions
• Toppings & serving suggestions
• Meal prep, storage, and freezing instructions
• FAQs
• More recipes like this!

Why You Will Love This Recipe

• Ready in just 10 minutes, it’s the easiest homemade hummus recipe
• It’s also the best and easiest hummus! Using aquafaba gives you that silky smooth and super creamy texture!
• It’s so creamy and fluffy. A super silky smooth hummus that everyone will love!
• It requires no actual cooking other than just blending ingredients together
  • Using canned chickpeas makes this a super easy hummus recipe!
• It’s super healthy as it only contains whole food plant-based ingredients
• This garlic-free hummus is perfect for those intolerant/allergic to garlic, or if you’re just not a fan of garlic
• A versatile recipe since this gives you a basic hummus recipe which you can jazz up according to your liking. Add some sumac, za’atar, sun-dried tomatoes, roasted garlic, lemon zest, roasted red peppers. I could go on forever…

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 like what I did here
  • But feel free to boil your own chickpeas at home!
  • Bonus fun fact: Did you know that there is also a black variety of chickpeas? If you’re curious, check out this complete list of 33 Black Vegetables🖤
• Tahini: Tahini is basically ground sesame seeds that has a similar consistency to nut butter. It’s kinda like peanut butter, but then made from sesame seeds instead of peanuts. It tastes nutty, earthy, and with a tinge of bitterness that rounds its flavor really well.
  • 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 for some pretty pictures and fun facts about brown veggies!
• 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.

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!

Step-by-step Instructions

Three simple steps to get the best no garlic hummus in 10 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). This step whips up the mixture to give you super creamy hummus.

3. Blend again: Now add the chickpeas 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 recipe!😉

Serving Suggestions & Toppings

Although the hummus sold in supermarkets is usually cold, I advise serving hummus at room temperature or even warm. This is also how hummus is usually served in the Middle Eastern countries from which it originated!

When served at room temperature, you can feel more of the creaminess and more of the flavor too!

For the toppings, I recommend drizzling some extra virgin olive oil to make your hummus look even more appetizing! You can also add more ground cumin, or chop some fresh herbs such as parsley!

Storage, Meal Prep, and Freezing Instructions

Storage: Refrigerate your hummus for up to a week in an airtight container. Just before serving, you can choose to microwave it for 30-45 seconds to serve it warm or at room temperature.

Meal prep: You can make a big batch of hummus to meal prep for the whole week! For some ideas on how you could make a meal out of it, below are some ideas:

• As a classic dipping paired with carrots, celery sticks, pita bread, etc
  • Speaking of bread, it pairs well with my Healthy Olive Oil Garlic Bread recipe, or this Garlic Bread using Regular Sliced Bread (Garlic Toast) recipe!
• Use it as a spread for your sandwiches/wraps
  • Such as in this Hummus Bagel (Sandwich + 3 Open-faced variations!) recipe🥪
• Hummus pasta by thinning your hummus with some water into a pasta-sauce consistency
• Adding it to your salad bowls
• Salad dressing by thinning your hummus with a bit of water
• As a spread for your savory breakfast toast

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.

To thaw, put it in the fridge the night before. You might notice a thin liquid layer on top but it’s completely normal and should be fixed by giving it a good stir! Once thawed, it will last for up to a week.

FAQs

Want More Easy Recipes?

Check out my 5-minute No-Cook Marinated Tofu recipe here, or my Vegan Poke Bowl recipe.

Or try out some of my popular healthy breakfast recipes:

• 5-Minute Flax Seed Pudding (3 Variations)
• Baked Oats Without Banana (5 Variations)
• Overnight Oats with Frozen Fruits
• Overnight Weetabix
• Homemade Vegan Nutella

Print Recipe

5 from 3 votes

Hummus Without Garlic

5 minutes and 5 ingredients are all you need to make the BEST hummus without garlic. Creamy, smooth, and fresh, you wouldn't want to buy store-bought hummus ever again!

Cook Time5 minutes mins

Total Time5 minutes mins

Course: Appetizer, Side Dish, Snack

Cuisine: Mediterranean

Keyword: hummus without garlic

Servings: 8 servings

Calories: 74kcal

Equipment

• 1 blender or immersion blender or food processor (see notes below)

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)

Optional:

• ½ teaspoon cumin for that earthy depth of flavor
• 2 teaspoons olive oil for garnish (10 ml)

Instructions

• Drain and rinse: With a wide bowl underneath, drain the chickpea using a strainer so the bowl will collect the aquafaba (the chickpea water from the can). Then rinse the chickpeas.
• Blend the tahini: Add the first 4 ingredients (tahini, lemon juice, aquafaba, and salt) to a blender. If you are using cumin, add it at this step too. Blend for 30 to 45 seconds until the mixture becomes extra creamy.

  This step 'whips up' the tahini so that you'll get an even creamier hummus.
• Blend the chickpeas: Add the drained chickpeas to the blender. Blend for 2-3 minutes until it starts to resemble hummus.
• Add more aquafaba if needed: If the hummus is still too thick, add in more aquafaba (1 Tablespoon at each time). So add 1 Tablespoon first, process for 30 seconds to 1 minute, and check for consistency. If you still find it too thick, then add 1 more Tablespoon of aquafaba.

  Repeat until you reach the smooth, creamy, and fluffy consistency.
• (Optional) Garnish: Drizzle with extra virgin olive oil on top!

Notes

Ingredients Notes:

• Feel free to cook your own chickpeas instead of using canned chickpeas.
  • I would recommend boiling them for about 5-10 minutes longer than usual such that they will be even softer. This will help you get an even creamier hummus!
• If you forget to save your aquafaba, do the following:
  • 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 normal room-temperature water.
  • However, if you want super creamy hummus, you can substitute the aquafaba with ice-cold water. Once you realized that you forgot to save your aquafaba, put 1 cup (240 ml) of water in your freezer for about 15-25 minutes to speed up the chilling time. You can then use this ice-cold water to substitute the aquafaba.
• To substitute for the lemon juice, you can try shelf-stable lemon juice.
  • Disclaimer: I have not tested 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.

 

Equipment Notes:

• If you don’t have a blender, you can also use a food processor or immersion blender. But note that you might need more time to make this hummus super creamy.

 

Storage, Meal Prep, and Freezing:

• Storage: Refrigerate your hummus for up to a week in an airtight container. Just before serving, you can choose to microwave it for 30-45 seconds to serve it warm or at room temperature.
• Meal prep: You can make a big batch of hummus to meal prep for the whole week!
• 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.
  To thaw, put it in the fridge the night before. You might notice a thin liquid layer on top but it’s completely normal and should be fixed by giving it a good stir! Once thawed, it will last for up to a week.