This Garlic Hummus without Tahini is creamy, full of flavor and done in just 5 minutes. Perfect to pair with fresh-cut veggies, crackers, or even on a sandwich.
Hummus is a staple in my fridge. It's such an easy and versatile dip and goes with just about anything. I love having it as an afternoon snack with raw veggies or pita bread. Tortilla chips, crackers & pretzels also pair perfectly for an easy afternoon snack. This garlic hummus is the base for my Cumin Turmeric Spiced Hummus, which has a little extra spice and Dill Pickle Hummus, which is perfect for pickle lovers.
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Ingredients
- Chickpeas. You need a 15 ounce can of chickpeas. Make sure to reserve the liquid when straining (aquafaba). If you prefer white beans, make this quick white bean dip instead.
- Garlic. I recommend only using fresh garlic for this recipe. Garlic powder and garlic salt do not provide the same flavor. Use 1 or 2 cloves, depending on your preference and tolerance to garlic and also the size of your cloves. You can also add more.
- Lemon. Lemon juice adds some freshness and acidity to elevate this simple hummus.
- Extra virgin olive oil. I always use high-quality olive oil to smooth out my hummus.
- Aquafaba. This is the liquid from the can of chickpeas. We're using this along with the oil to make this garlic hummus nice and creamy.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1: Add the rinsed chickpeas to a food processor or blender, along with the rest of the ingredients, aside from the reserved liquid. Blend for 30 seconds.
Step 2: Next, pour in the reserved liquid in small increments and pulse until the hummus reaches a smooth consistency. Taste and add more salt, if necessary. Optional: to achieve restaurant-style hummus, add a couple ice cubes or a tiny bit of ice cold water when blending.
Sarah's Tips for the Best Garlic Hummus
- For a smooth hummus, peel the chickpeas. This takes some extra time, but removing the skin from the chickpeas will result in the creamiest hummus.
- Start by adding a small amount of garlic, and add more if necessary. Raw garlic has a very strong taste and can easily overpower the hummus.
- Blend the hummus for a little while to ensure it gets nice and smooth. Stop, scrape down the sides of the bowl and then blend again until it reaches your desired texture.
Serving
Serve this easy hummus recipe with warm pita bread, pita chips or raw vegetables like red peppers. Top the hummus with crispy chickpeas, sesame seeds or pine nuts for more texture.
Storage
The hummus should be stored in an airtight container in the fridge for 1-2 weeks.
You can freeze hummus in an airtight, freezer-safe container for a few months. Let it defrost and come to room temperature before serving.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Garlic Hummus without Tahini
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Ingredients
- 1 (15 ounce) can chickpeas or garbanzo beans, drained & rinsed (reserving liquid)
- ½ large lemon, juiced
- 1-2 garlic cloves, peeled (depending on their size)
- 1-2 teaspoons salt
- 2 tablespoons extra virgin olive oil
- ½ cup reserved liquid from chickpeas
- Few ice cubes or ice cold water, optional
Instructions
- Add the chickpeas to a food processor or blender, along with the rest of the ingredients, aside from the reserved liquid. Blend for 30 seconds.1 (15 ounce) can chickpeas or garbanzo beans, ½ large lemon, 1-2 garlic cloves, 1-2 teaspoons salt, 2 tablespoons extra virgin olive oil
- Pour in the reserved liquid in small increments and pulse until the hummus is smooth in consistency.½ cup reserved liquid from chickpeas
- Taste and add more salt, if necessary. Serve with your favorite chips or vegetables and enjoy!Few ice cubes or ice cold water
Sarah's Tips
- For a smooth hummus, peel the chickpeas. This takes some extra time but removing the skin from the chickpeas will result in the creamiest hummus.
- Start by adding a small amount of garlic and add more if necessary. Raw garlic has a very strong taste.
- Blend the hummus for a little while to ensure it gets nice and smooth. Stop, scrape down the sides of the bowl and then blend again until it reaches your desired texture.
- The hummus should be stored in an airtight container in the fridge for 1-2 weeks.
- You can freeze hummus in an airtight, freezer-safe container for a few months. Let it defrost and come to room temperature before serving.
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