5-Minute Hummus Without Garlic & Food Processor
The BEST homemade hummus without garlic in just 5 minutes. Made without a food processor (using a blender), this creamy hummus is a total crowd-pleaser!
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.1 can chickpea
- 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.¼ cup tahini, 2 Tablespoons lemon juice, ½ cup aquafaba, ¼ teaspoon salt, ½ teaspoon cumin
- Blend the chickpeas: Add the drained chickpeas to the blender. Blend for 2-3 minutes until it starts to resemble hummus.1 can chickpea
- 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!2 teaspoons olive oil for garnish
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.