The BEST homemade hummus without garlic in just 5 minutes. Made using a blender without a food processor, 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! Scroll down past the image below to watch! 😉

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

In this post you’ll learn:

Why You Will Love This Hummus without Garlic

  • 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.
  • It requires no actual cooking other than just blending ingredients together in a blender
    • 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 and allium, 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, or even balsamic vinegar. I could go on forever…

Watch the Tutorial Video

Is hummus healthy?

Hummus is made of whole plant-based food and is a good source of fiber, minerals, and vitamins. When there are no additives added, it promotes heart health, manage blood sugar levels and supports digestive healthy as explained in this Healthline article. And in case you’re wondering, hummus contains little to no sugar so that’s good news!

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

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 have 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.
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!

Step-by-step Instructions (Making Hummus in a Blender)

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.

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!😉

P.S. If you’d like to garnish it, try drizzling some olive oil, or sprinkling some sesame seeds to make hummus with sesame seeds!

Can you leave garlic out of hummus?

Yes you can! That’s why I made this homemade garlic-free hummus recipe!

What is authentic hummus made from?

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. Both the garlic and tahini contribute to the unique flavor profile!

Troubleshooting Your Hummus

Why won’t my hummus blend?

  • If your hummus won’t blend, it may be too thick or dry. 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?

If your no-garlic hummus is gritty, try adding 1-2 Tablespoons of water and/or blend it longer so that it can achieve a smoother texture. If you’d like, 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?

Oh no! Aquafaba is an important ingredient for this creamy no-garlic hummus, but fret not! 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.

Garlic free hummus made with a blender with 2 pita triangles dipped in the bowl.

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 and you can feel more of the creaminess and the flavor this way!

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!

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!😋

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

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:

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.

Tasty no garlic hummus in a bowl with drizzled olive oil, with pita bread on the top right and bottom left corners.

FAQ

I don’t have a blender. Can I make this recipe with an immersion blender or food processor instead?

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. So with a food processor, it might not be as creamy but you could just process it for longer so that it will blend better!

Can I use shelf-stable lemon juice?

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.

Can I cook my own chickpeas?

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!

What happens to hummus after 7 days?

Your hummus without garlic may start to lose its freshness and there’s a risk of developing mold or spoiling. To make hummus last longer, store it in an airtight container in the refrigerator. Note that this no-garlic hummus can harden slightly in the fridge due to the chilling process, but it usually softens again when warmed up.

Hummus without garlic and without olive oil in a bowl with cut up pita bread on the back, taken at an angle.

Want More Easy Recipes?

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

Check out my 5-minute No-Cook Marinated Tofu recipe, my 5-Minute Avocado Bagel Toast, or my Vegan Poke Bowl recipe.

Or try out some of my popular healthy breakfast recipes:

Hummus without garlic without a food processor, being dipped with a pita bread.
Print Recipe
5 from 4 votes

5-Minute Hummus Without Garlic in a Blender (Oil-free + VIDEO)

The BEST homemade hummus without garlic in just 5 minutes. Made using a blender without food processor, this easy & creamy hummus is a total crowd-pleaser!
Cook Time5 minutes
Total Time5 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean
Keyword: garlic free hummus, homemade hummus without garlic, hummus in a blender, hummus without garlic, no garlic hummus
Servings: 8 servings
Calories: 74kcal
Author: Jem @ The Fruity Jem

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.
 
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.