This Homemade Hummus recipe is quick and easy to make, incredibly creamy and is made without garlic! Flavorful smooth hummus can be made with simple ingredients and is whipped up in a food processor to create the best snack ever.
I thought I disliked this popular vegan spread for the longest time- I couldn’t eat it! But what I really disliked was store-bought hummus. My first positive experience with hummus was at an Israeli restaurant in NYC. That chickpea dip was so dreamy!
But luckily, making creamy hummus is super easy, quick and tastes amazing! You’ll never need to buy store-bought hummus again.
This is the best homemade hummus I’ve tried! I always thought hummus HAD to have garlic to be delicious but this one proved me wrong. Top it off with extra olive oil and some fresh parsley and it’s a creamy, dreamy snack that will be a hit with the whole family!
This easy hummus recipe is easy to make—no overnight soak required.
What is Hummus?
Hummus is a popular spread made from healthy ingredients like chickpeas, sesame paste also known as tahini, olive oil, lemon, and garlic that originates in the Middle East. Traditional hummus is served with pita bread.
Does hummus need garlic?
Nope! You visited this hummus without garlic recipe for a reason. Whether you can’t have garlic, don’t have any on hand or avoid it for whatever reason- no worries! You really don’t need it to create a delicious hummus.
The recipe that follows is a guide to making the best plain hummus- it tastes great as is but feel free to add additional seasonings and toppings!
- Canned Chickpeas
- Extra Virgin Olive Oil
- Lemon Juice
To make this easy homemade hummus recipe you will need a few common ingredients, a food processor or blender and about 5 minutes. You’re going to love this garlic-free hummus!
- Canned Chickpeas: Using canned chickpeas makes this the easiest snack ever! Remove the chickpea skin for a creamier hummus recipe.
- Aquafaba: This is the liquid that you usually toss down your drain in the can of chickpeas. That liquid is gold so we aren’t going to be wasting it. We’re using some in this recipe but hang on to the rest and add to baking recipes. So good!
- Tahini: The key to a good hummus is a good quality tahini.
- Extra Virgin Olive Oil: Can’t get enough olive oil! It’s must. It makes it super creamy and smooth and don’t forget to top it off with additional olive oil.
- Fresh Lemon Juice: Use freshly squeeze for the best flavor.
- Salt & Black Pepper: A must!
- Ground Cumin & Onion Powder: Optional but recommended. A little bit goes along way!
How to Make This Recipe
Drain and rinse the can of garbanzo beans. Measure out 1 1/2 cup chickpeas and add to a food processor or blender– reserve the liquid from the can of chickpeas and keep the extra chickpeas handy for topping
Add in the aquafaba, tahini, extra virgin olive oil, lemon juice, salt, black pepper, cumin and onion powder to the food processor with the chickpeas.
Blend until smooth and creamy– stopping every minute or so to scrape down the sides. Depending on your preferences- you may need more aquafaba to get the desired creamy texture.
Taste and adjust the following ingredients: Lemon Juice, Olive Oil, Salt and Pepper. Add any other desired seasonings or additions you’d like.
Top with extra chickpeas, drizzle of olive oil and any other toppings you desire! Enjoy with fresh veggies or pita bread.
Tips & Tricks
Use canned chickpeas! This is the easiest route. No need to make chickpeas from scratch. Just open a can, reserve the aquafaba, drain, rinse and then add the chickpeas the food processor. This is an easy snack so let’s make it as easy as possible.
Remove the chickpea skin! Gently squeeze the chickpea and you’ll notice a thin layer of “chickpea skin” comes off- removing that will help make a smoother hummus. It takes a few minutes but is worth it.
Use a good tahini! Make sure you’re getting a brand of tahini that you love. They are not all treated equal. I personally love Trader Joe’s tahini but use one you love.
Customize to your preference! The recipe below is more of a guide. It’s the base of what’s going to be a great homemade hummus. Always taste and adjust: lemon juice, olive oil, salt and pepper!
- Seasonings: Za’atar, Smoked Paprika, Everything but the Bagel Seasoning, Lemon Zest, Sesame Seeds or Red Chili Flakes
- Herbs: Parsley, Dill or Fresh Basil
- Cooked Toppings: Roasted Cauliflower, Falafel, Vegan Shawarma, More Chickpeas or Roasted Bell Peppers
- Fresh Vegetables: Cucumber, Tomatoes, Olives, Red Onion or Bell Peppers
- Nuts: Almonds, Pine Nuts, or Walnuts!
Serving Ideas & Additions
Serve hummus as an appetizer or snack with pita chips, corn chips, pita bread or flatbread. As well as vegetables like raw carrots, celery and cucumber.
Get creative and add additional ingredients to your own hummus to make it even more delicious and flavorful:
- Pesto Hummus
- Roasted Red Pepper Hummus
- Roasted Garlic Hummus
- Sun-Dried Tomato Hummus
- Spicy Cilantro Jalapeños Hummus
Store: Store the homemade hummus in an airtight container for up 5 to 7 days.
Freeze: Hummus is freezer friendly- freeze in an airtight container for up to 4 months. Thaw in the fridge before using.
Frequently Asked Questions
Garlic does add a lot of flavor but hummus can be delicious without it by adding more lemon, cumin and tasty toppings like smoked paprika and olive oil. Also salt!
If your hummus is bland, add flavor. More salt, black pepper, cayenne pepper, lemon zest… raid your spice cabinet!
You could probably get away with cashew butter or even vegan unsweetened yogurt in place of tahini- this will definitely alter the flavor though. You could even make your own homemade tahini!
More Dips & Spreads Recipes You’ll Love
If You Make This Recipe:
I would greatly appreciate if you share your review in the comments below and leave a ⭐️⭐️⭐️⭐️⭐️ rating. I really appreciate it- it helps me out so much! Don’t forget to add if you made any fun substitutions. Thank you!
Homemade Hummus without Garlic
- 1 1/2 cups Canned Chickpeas drained and rinsed
- 1/4 cup Aquafaba liquid from can of chickpeas
- 1/3 cup Tahini
- 2 tablespoons Extra Virgin Olive Oil more for topping
- 2 tablespoons Lemon Juice
- 1/2 teaspoon Salt more to taste
- 1/4 teaspoons Black Pepper more to taste
- 1/4 teaspoon Ground Cumin optional
- 1/4 teaspoon Onion Powder optional
- Drain and rinse the chickpeas. Remove the chickpea skin! Gently squeeze the chickpea and you'll notice a thin layer of "chickpea skin" comes off- removing that will help make an extra smooth hummus. It takes a few minutes but is worth it.
- Measure out 1 1/2 cup chickpeas and add to a food processor or blender– reserve the liquid from the can of chickpeas and keep the extra chickpeas handy for topping
- Add in the aquafaba, tahini, extra virgin olive oil, lemon juice, salt, black pepper, cumin and onion powder to the food processor with the chickpeas.
- Blend until smooth and creamy– stopping every minute or so to scrape down the sides. Depending on your preferences- you may need more aquafaba to get the desired texture.
- Taste and adjust the following: Lemon Juice, Olive Oil, Salt and Pepper. Add any other desired seasonings or additions you'd like- see above for ideas!
- Top with extra chickpeas, more olive oil and any other toppings you desire! Enjoy with fresh veggies or pita bread.