Garlic Hummus Recipe No Tahini
A rich, creamy garlic hummus made without tahini—big on garlic and lemon, budget-friendly, naturally vegan and dairy free, and easy to customize for oil-free or extra-smooth texture.
Ingredients
- 1 can (15 ounces / about 425 g) chickpeas (garbanzo beans) drained and rinsed; low-sodium if possible
- 3-4 tablespoons aquafaba liquid from the chickpea can, divided
- 3-4 cloves fresh garlic roughly chopped; use 2 cloves for milder flavor
- 3 tablespoons lemon juice freshly squeezed, about 1 large lemon
- 2-3 tablespoons extra virgin olive oil use mild, fruity oil; or omit for oil-free version
- 1 1/2 teaspoons fine sea salt or to taste; start with 1 teaspoon if chickpeas are salted
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika plus more for serving, optional
- 2-4 tablespoons cold water as needed, to adjust texture
- extra olive oil optional, for drizzling as garnish
- chopped fresh parsley optional, for garnish
- whole chickpeas optional, for garnish
- paprika or Aleppo pepper flakes optional, for garnish
Instructions
- Drain the can of chickpeas over a bowl, reserving the liquid (aquafaba). Rinse the chickpeas under cool water for 15–20 seconds to remove canned flavor.1 can (15 ounces / about 425 g) chickpeas (garbanzo beans), 3-4 tablespoons aquafaba
- For ultra-smooth hummus, gently pinch each chickpea between your fingers to slip off the skins. This can take 5–10 minutes and is optional but improves texture.1 can (15 ounces / about 425 g) chickpeas (garbanzo beans)
- Add chopped garlic, lemon juice, salt, and cumin to a food processor or high-speed blender. Blend for 20–30 seconds, scraping down the sides as needed, then let the mixture rest for 1–2 minutes to mellow the raw garlic.3-4 cloves fresh garlic, 3 tablespoons lemon juice, 1 1/2 teaspoons fine sea salt, 1/2 teaspoon ground cumin
- Add the drained chickpeas, smoked paprika, and 2 tablespoons of aquafaba to the processor. Blend for about 1 minute, stopping to scrape down the sides. The mixture will look dry and crumbly at this stage.1 can (15 ounces / about 425 g) chickpeas (garbanzo beans), 3-4 tablespoons aquafaba, 1/4 teaspoon smoked paprika
- With the processor running, slowly stream in the olive oil (or more aquafaba for an oil-free version). Blend for another 1–2 minutes until the hummus becomes creamier and paler in color.3-4 tablespoons aquafaba, 2-3 tablespoons extra virgin olive oil
- Add 2 tablespoons of cold water and blend for 30–60 seconds. Check consistency; if you prefer it looser and fluffier, add more cold water 1 tablespoon at a time, blending after each addition, until smooth and spreadable.2-4 tablespoons cold water
- Taste the hummus and adjust with more lemon juice, salt, or garlic as desired. Keep in mind that flavors will develop further as the hummus chills.3-4 cloves fresh garlic, 3 tablespoons lemon juice, 1 1/2 teaspoons fine sea salt
- Transfer the hummus to a serving bowl, cover, and refrigerate for at least 30 minutes, if possible, to allow the flavors to meld and the texture to set.
- Before serving, use the back of a spoon to swirl the top of the hummus. Drizzle with olive oil, sprinkle with paprika, and garnish with whole chickpeas and chopped parsley, if desired. Serve with pita, vegetables, or as a spread.2-3 tablespoons extra virgin olive oil, chopped fresh parsley, whole chickpeas, paprika or Aleppo pepper flakes
Notes
Oil-free option: Omit olive oil and replace with extra aquafaba and cold water, adding a tablespoon at a time until smooth and creamy.
Variations:
- Roasted Garlic Hummus: Replace raw garlic with 1 whole head of roasted garlic for a sweeter, mellow flavor.
- Spicy Harissa Hummus: Blend in 1–2 tablespoons harissa or chili paste for heat and smokiness.
- Herby Green Hummus: Add about 1 packed cup of fresh parsley, cilantro, or a mix for a bright green, herb-forward hummus.
- Lemon Pepper Hummus: Add extra lemon zest and 1 teaspoon cracked black pepper.
- Smoky Paprika Hummus: Increase smoked paprika to 1 teaspoon and top with roasted red peppers.
- Greek Yogurt Swirl (not vegan): Swirl in a few spoonfuls of plain Greek yogurt for tang and extra creaminess. Storage: Store in an airtight container in the refrigerator for 4–5 days. For longer storage, freeze up to 3 months; thaw overnight in the fridge and stir in a bit of water or olive oil if thick. For serving, let sit at room temperature 15–20 minutes and stir; thin with cold water or aquafaba as needed. Tips: Let chickpeas come to room temperature for creamier blending. Aquafaba helps create a silky texture with less oil. Don’t rush blending—extra time in the food processor makes the hummus smoother.
- Roasted Garlic Hummus: Replace raw garlic with 1 whole head of roasted garlic for a sweeter, mellow flavor.
- Spicy Harissa Hummus: Blend in 1–2 tablespoons harissa or chili paste for heat and smokiness.
- Herby Green Hummus: Add about 1 packed cup of fresh parsley, cilantro, or a mix for a bright green, herb-forward hummus.
- Lemon Pepper Hummus: Add extra lemon zest and 1 teaspoon cracked black pepper.
- Smoky Paprika Hummus: Increase smoked paprika to 1 teaspoon and top with roasted red peppers.
- Greek Yogurt Swirl (not vegan): Swirl in a few spoonfuls of plain Greek yogurt for tang and extra creaminess. Storage: Store in an airtight container in the refrigerator for 4–5 days. For longer storage, freeze up to 3 months; thaw overnight in the fridge and stir in a bit of water or olive oil if thick. For serving, let sit at room temperature 15–20 minutes and stir; thin with cold water or aquafaba as needed. Tips: Let chickpeas come to room temperature for creamier blending. Aquafaba helps create a silky texture with less oil. Don’t rush blending—extra time in the food processor makes the hummus smoother.
Nutrition
Calories: 80kcal
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