This hummus without garlic is creamy, smooth and loaded with flavor. It’s quick & easy to make, uses minimal everyday ingredients and has a million different uses!
Whether you're sensitive to garlic, not a fan of it's strong flavor or simply don't have it on hand, this delicious hummus recipe is perfect for you! Like this butter bean hummus, this classic recipe is still creamy, quick to make and loaded with flavor even without the garlic.
Store-bought hummus might be more convenient, but it’s not nearly as good (or as customizable) as this ultra-creamy homemade kind. Whether you enjoy it as dip for fresh veggies and pita, slather it on a sandwich, or dollop it on top of as buddha bowls, I hope you love it as much as I do!
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Why you'll love this recipe
- Creamy texture: smooth, soft, and perfect for dipping!
- Customizable: enjoy as is or change up the mix-ins or toppings with one of the suggested variations.
- High in plant-based protein: thanks to the mighty chickpea, which boasts 7 grams of protein per serving.
- Healthy and allergen-friendly: Made with simple ingredients, no preservatives or seed oils and is gluten-free, vegetarian/vegan, and low FODMAP.
Equipment
There's a only 1 important piece of equipment you'll need to make this hummus:
- Food Processor or High-speed Blender: this will help break down the chickpeas and allow you to get that creamy, smooth texture.
If you choose to boil the chickpeas before blending as recommended, you'll also need a medium saucepan and a strainer.
Ingredients
- Chickpeas: or garbanzo beans, are the main ingredient of this hummus. Though I cook dried chickpeas on occasion, I typically use and recommend store-bought canned chickpeas for homemade hummus. If you cook your chickpeas yourself, make sure to soak them ahead of time, and let them boil for a longer than you normally would. You want them to be mushy, soft, and creamy.
- Tahini: a good quality tahini, or sesame paste, will add a slightly nutty flavor and is the key to smooth hummus. My favorites are Seed & Mill and Soom.
- Olive oil: for an even creamier texture and luxurious flavor. Ensure that you are using a high-quality extra virgin olive oil, as you will be able to taste it. Alternatively, you could use avocado oil or leave it out entirely for an oil-free recipe.
- Fresh lemon juice: freshly squeezed is best for optimal flavor! You could also use a little lemon zest if you like.
- Water: helps to thin the hummus out to just a light, fluffy texture that's perfect for dipping and spreading. You could also add ice cubes to help incorporate air to make for an extra fluffy hummus.
- Seasoning: I always add at least sea salt and ground cumin, but feel free to customize this to your preferences. Black pepper and paprika are popular seasonings to add as well.
See recipe card below for a full list of ingredients and measurements.
Ingredient Substitutions
- Make this hummus without tahini by simply leaving it out! You may need to add a bit more olive oil or water to help the chickpeas blend and get that creamy consistency. You could also try using a different nut or seed butter (such as cashew butter), but the flavor may be a different than traditional hummus.
- Use aquafaba instead of water, aquafaba (the liquid in a can of chickpeas) is perfect for adjusting the hummus texture—add it gradually for extra creaminess.
- Use white beans or butter beans instead of chickpeas. It's a fun alternative that's seriously just as delicious!
This recipe has not been tested with any other substitutions or variations than the ones listed above. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Flavor Variations
- Spicy: Add ½ teaspoon of cayenne pepper, red pepper flakes or hot sauce until desired spiciness is reached.
- Feta: Top with extra crumbled feta (regular or dairy-free)!
- Garlic: Add 1 garlic clove and purée with the rest of the ingredients for a traditional hummus. You could also add roasted garlic for a more robust flavor.
- Mushroom: top with sauteed mushrooms for added texture and umami flavor
- Za’atar: Sprinkle Za’atar on top.
- Olive: Blend in ¾ cup kalamata olives.
- Everything Bagel: Sprinkle EBTB seasoning on top.
- Roasted Red Pepper: Mix in ½ cup roasted red peppers, drained and sliced into strips
- Sun-Dried Tomato: Add ⅔ cup sun-dried tomatoes
- Green goddess: Add ⅓ cup chimichurri, pesto or 1 cup spinach
- Pink: Blend in 1-2 cooked beets
Instructions
- Optional but recommended: Add chickpeas, baking soda, bay leaf and water to a medium saucepan. Bring to a boil over high heat and continue to boil for 15 minutes, or until the chickpeas are soft, look bloated and skins are falling off. Drain the chickpeas and run cool water over them for about 30 seconds.
- Add lemon juice, tahini and salt to a food processor. Blend for 30 seconds, or until thick and creamy, stopping to scrape down any tahini stuck to the sides as necessary.
- While the food processor is running, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy.
- Add the cumin and chickpeas to the food processor and blend. While blending, drizzle in the olive oil, continuing to blend until the hummus is super smooth, about 2 minutes. If the hummus is too thick, add more ice water one tablespoon at a time while blending until a desired consistency is reached.
Transfer the hummus into a serving bowl or platter and top with garnishes of your choice and a drizzle of olive oil, serve and enjoy!
Serving Suggestions
You can never go wrong serving this easy hummus recipe as a dip with pita bread, pita chips, tortilla chips, crackers, fresh vegetables (like raw carrots, cucumbers, bell peppers, celery), falafel and more! But it also adds delicious flavor when used:
- As a spread: add it to burgers, sandwiches, wraps or make hummus toast
- To dress a salad: Mix it with a bit of water or additional olive oil to thin it out and make it a pourable dressing for salads or buddha bowls.
- As a topping: dollop on top of a stuffed sweet potato or grain bowl.
Expert Tips
- Boil the chickpeas. I listed this step as optional but I think it's must! This will soften the chickpeas and their shells, making them easier to blend, resulting in the creamiest hummus.
- Season to taste: Adjust the salt, lemon, and spices after blending for your perfect flavor.
- Deshell the chickpeas. If you don't want to boil the chickpeas but still want extra creamy hummus, deshell them! You could either place them in between two paper towels and roll them around to easily release the chickpea skins or place them in a large bowl of water and roughly roll the chickpeas between your hands under the water. The skins should rise to the top of the water.
- Make sure the water is ice cold. I know adding water seems a bit counterproductive, but it really enhances the texture. Be sure to taste it after and feel free to add a bit more lemon juice, salt, or olive oil if you think the flavor has been reduced a bit.
Storage
Make Ahead: make 2-3 days ahead of when you plan to serve and store in an airtight container in the fridge. When ready to serve, remove from the fridge and add fresh toppings.
Refrigerator: Store this garlic-free hummus in an airtight container in the fridge for up to 5 days.
Freezer: Store hummus in an airtight container in the freezer for up to three months. Allow to thaw at room temperature before serving. Be sure to stir well after thawing then top with desired garnishes and a drizzle of olive oil.
FAQ
If it's not creamy yet, continue to blend it, adding more cold water or olive one tablespoon at a time until the hummus blends smoothly. Then, allow it to continue blending for 2-3 minutes until creamy. Also, if you didn't boil or overcook your chickpeas prior to blending, try that next time so they're super soft prior to blending.
Yes! Soak ¾ cup (5oz) of dried chickpeas in plenty of water for 12-24 hours before you want to serve hummus. Drain and place into a large saucepan with 1 teaspoon of baking soda, and fill the pot with water. Bring the mixture to a boil over high heat and skim off the surface foam as needed. Continue boiling over medium-high heat, adding more water as needed, until the chickpeas are very mushy and falling apart, about 1 hour to 1 hour 15 minutes. Drain, rinse under cold running water, and drain again before following the rest of the recipe as written.
Check for any mold, weird smells, or discoloration to tell if hummus has gone bad. If it tastes sour or unusual, it’s best to discard it.
I haven't found hummus without garlic at any grocery stores, as traditional hummus contains garlic. However, Longos Garlic Free Hummus is available for purchase online.
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📖 Recipe
Creamy Hummus without Garlic
Equipment
- Saucepan optional
- Fine Mesh Strainer optional
Ingredients
- 1 can (15.5 oz) chickpeas drained and rinsed, or 1 ½ cups cooked chickpeas
- ½ teaspoon baking soda
- 1 bay leaf
- ¼ cup (60 g) lemon juice freshly squeezed
- ½ cup (115 g) tahini
- ½ teaspoon sea salt to taste
- 2 to 4 tablespoons (30-60 g) ice water more as needed
- 2 tablespoons (30 g) extra virgin olive oil more to garnish
- ½ teaspoon ground cumin
Instructions
- Optional but highly recommended: Place the chickpeas, baking soda and bay leaf in a medium saucepan. Add 3 cups of water, or enough so the chickpeas are covered by several inches, then bring the mixture to a boil over medium-high heat. Continue boiling for about 15 minutes, or until the chickpeas are soft, bloated, and their skins are falling off. Discard the bay leaf then drain and run the chickpeas under cold water for about 30 seconds.1 can chickpeas, ½ teaspoon baking soda, 1 bay leaf
- Add the lemon juice, tahini and salt to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.¼ cup lemon juice, ½ cup tahini, ½ teaspoon sea salt
- While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy.2 to 4 tablespoons ice water
- Add the cumin and drained, overcooked chickpeas (or just drained & rinsed canned chickpeas if you skipped step 1) to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, about 2 minutes. If the hummus is too thick or not super smooth still, add more ice water by the tablespoon until desired consistency is reached.2 tablespoons extra virgin olive oil, ½ teaspoon ground cumin
- Taste and adjust as desired, I typically add another ¼ teaspoon of salt. Transfer hummus to a bowl or plate, top with garnishes of your choice and enjoy!
Jess says
Perfection! I added a small drizzle of garlic infused olive oil because I can tolerate garlic like that and it was so yummy
Lauren says
This is the creamiest and most flavorful homemade hummus I've ever had.