This Garlic Hummus without Tahini is creamy, perfectly textured and full of flavor. Perfect to pair with fresh-cut veggies, crackers or 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. It also makes the perfect addition to any sandwich or wrap. It is great served alongside green olive tapenade at parties.
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🌟Why You'll Love this Recipe
- Simple ingredients. This garlic hummus recipe uses common ingredients but it's so easy to customize with many different flavors. Check out my Cumin Turmeric Spiced Hummus, Dill Pickle Hummus or my Spicy Avocado Black Bean Dip for more dip ideas!
- Done in 5 minutes. This creamy hummus requires no prep time and is ready to serve in just a few minutes.
- Perfect for snacking. This simple recipe makes a great afternoon snack and is also great to serve at a party.
🥘Ingredients
- Chickpeas. You need a can of chickpeas for this flavorful dip. Make sure to reserve the liquid (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.
- Lemon. Fresh lemon juice adds some freshness and acidity to 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.
💭Recipe FAQs
At the grocery store, you'll notice these beans may have two different names, chickpeas or garbanzo beans. They mean the same thing and are used interchangeably. The term garbanzo comes from Spanish-speaking culture, whereas chickpea comes from an English adaptation of a French term that originated in Egyptian, Roman, Greek and Turkish culture. Read more about the difference between chickpeas and garbanzo beans.
Yes! Customize it to your liking. Use less garlic or more lemon juice, add paprika, red pepper flakes or fresh herbs.
Add a few tablespoons of aquafaba or cold water while blending to achieve the desired consistency. Adjust the quantity based on your preference for a thicker or creamier hummus.
👩🏻🍳Chef 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.
🥗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!
Recipe
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Garlic Hummus without Tahini
See the full post for extra tips and photos
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
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.
- Pour in the reserved liquid in small increments and pulse until the hummus is smooth in consistency.
- Taste and add more salt, if necessary. Serve with your favorite chips or vegetables and enjoy!
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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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