Homemade Hummus without Garlic
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.
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Servings: 8 Servings
Ingredients
- 1 ½ cups Canned Chickpeas drained and rinsed
- ¼ cup Aquafaba liquid from can of chickpeas
- ⅓ cup Tahini
- 2 tablespoons Extra Virgin Olive Oil more for topping
- 2 tablespoons Lemon Juice
- ½ teaspoon Salt more to taste
- ¼ teaspoons Black Pepper more to taste
- ¼ teaspoon Ground Cumin optional
- ¼ teaspoon Onion Powder optional
Instructions
- 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 ½ 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.
Notes
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.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!