Simple Homemade Garlic Hummus Without Tahini! Skip the store-bought stuff and whip up this tahini-free garbanzo bean dip in just 10 minutes! Pair it with seed crackers for a satisfying crunch, spread on warm tortillas, or dip your crispy potatoes and quinoa burgers. This chickpea hummus is packed with protein, easy to customize, and way cheaper than store-bought.
No tahini? No problem! This homemade garlic hummus without tahini is bursting with garlicky goodness perfectly balanced by a touch of lemon, olive oil, and spices.
Love your hummus experiments! Want a vibrant twist? Try my roasted red pepper hummus, black bean hummus, or this smoky hummus with paprika. You might also enjoy my green peas dip.
Finding hummus pricey at the store sparked my DIY adventure! Now I make this delicious dip at home, saving money and avoiding hidden ingredients. Homemade hummus is easy, tastes amazing, and lets me control what goes in (no more preservatives or mystery oils).
Whether you're dipping fresh veggies, scooping it with soft bread, or adding a dollop to roasted broccoli or your favorite chickpea tuna salad, this hummus is versatile and delicious.
Craving a more authentic hummus experience? Try my homemade tahini paste recipe today!
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Why You Will Love This Recipe
- Canned or cooked beans - Use what you have! This recipe works with both.
- Any blender works - No fancy gadgets needed! Blend it up in your trusty blender, NutriBullet, food processor, or even a Thermomix.
- Allergy-friendly - Vegan, gluten-free, dairy-free, nut-free.
- Super customizable -While garlic and cumin take the spotlight, feel free to spice it up with cayenne pepper, paprika, curry powder, or chipotle for a personalized kick.
- Great to make ahead - Whip up a batch and enjoy it throughout the week so you have some on hand for snacking, dipping, or spreading – a versatile plant-based friend in your fridge.
What is hummus?
Hummus is a creamy, flavorful dip or spread made from mashed chickpeas (garbanzo beans) blended with olive oil, lemon juice, tahini (sesame paste), garlic, and spices. It's a staple in Middle Eastern and Mediterranean cuisine, enjoyed with fresh vegetables, pita bread, or even spread on sandwiches.
Ingredients
- Cooked chickpeas (canned or homecooked) - The heart of the hummus, providing a creamy texture and plant-based protein.
- Fresh garlic - Packs a punch of garlicky goodness, balanced by other ingredients.
- Extra virgin olive oil - Adds richness and smoothness, contributing to the hummus' unique texture.
- Aquafaba (or fresh water) - This is the "chickpea water" from your can or cooking. It helps your hummus achieve that smooth, creamy texture we all love. You can use fresh water as well.
- Fresh lemon juice - Zesty and bright, it cuts through the richness and adds a fresh flavor dimension.
- Ground cumin and salt - Cumin provides warmth, complementing robust garlic, while salt ensures a balanced, savory flavor profile.
How To Make Garlic Hummus Without Tahini
Combine and blend. Toss your chickpeas, garlic, olive oil, lemon juice, cummin, salt, and aquafaba (or water) into your blender or food processor. Whiz it up until smooth and creamy, adding more aquafaba/water as needed for desired consistency.
Season and Serve: Taste and adjust seasonings with salt and additional spices. Spread on pita bread, dip with veggies,
Storage
Store your leftover hummus in an airtight container in the fridge for up to 5 days. It'll thicken a bit in the fridge, so just give it a stir before serving.
Freezing tip: portion in freezer-friendly airtight containers, leave space, label, and freeze for up to 3 months. Thaw overnight in the fridge. Texture might change slightly, but still delicious!
Substitutions and Variations
- No aquafaba? - Use water, but the hummus might be slightly less creamy.
- Olive oil - Substitute with any other neutral oil like avocado or grapeseed.
- Garlic - Roast cloves for deeper flavor, use ⅛-1/4 teaspoon garlic powder per clove, or swap with ½ teaspoon roasted garlic paste.
- Fresh lemon juice - Lime juice in a pinch, but the flavor will differ.
- Cumin - Try smoked paprika, coriander, or cayenne pepper for a different flavor profile.
- Roasted red peppers - Blend in roasted red peppers for a smoky twist.
- Olives: Add chopped olives for a salty and briny kick.
- Sprouts - Mix in fresh sprouts like alfalfa or sunflower for added texture and nutrients.
- Herbs - Fresh cilantro, parsley, or mint can add a refreshing touch.
- Go spicy -Add chopped jalapenos or chili flakes for a kick.
Top Tips
- Canned or cooked? Canned saves time, cooked brings richer flavor. You choose!
- Extra smooth. Blend longer for a smoother texture, pausing to scrape the sides for even consistency. Skip peeling skins for extra creamy hummus. Rub them under water, they'll slip right off!
- Spice it up. Don't be shy! Explore smoked paprika, coriander, even a pinch of cayenne for a fiery kick.
- No blender? Mash your chickpeas with a fork or potato masher for a rustic twist.
- Taste as you go. Keep tasting and adjusting flavors while blending to get it just right.
Frequently Asked Questions (FAQ's)
Tahini adds a nutty taste and richness to hummus, making it classic. But if you prefer it simpler skip the tahini for a lighter flavor and experiment with other add-ins like spices, roasted veggies, or herbs for your own delicious twist.
No tahini? No worries! Skip it, or experiment with roasted beets, mustard, avocado, or olives for a twist! It'll still be delicious and lower in calories.
To enhance the flavor of garlic hummus, try adding a splash of freshly squeezed lemon juice for brightness and a pinch of smoked paprika or cumin for depth. Additionally, drizzling extra virgin olive oil on top before serving can add richness and complexity to the taste.
Tahini is a delicious and versatile condiment made from sesame seeds that have been hulled, toasted, and ground into a smooth paste. It has a nutty flavor and a rich, creamy texture, and is a key ingredient in hummus and other Middle Eastern dishes.
Serving Suggestions
- Vegan pita bread: The ideal pairing for scooping up hummus.
- Crudités: Carrot sticks, cucumber slices, bell pepper strips, celery sticks, and cherry tomatoes.
- Crackers: Whole wheat crackers, pita chips, or tortilla chips.
- Raw vegetables: Broccoli florets, cauliflower florets, radishes, and jicama.
- Sandwiches & wraps: Spread hummus on bread or tortillas for a protein-packed lunch.
- Stuffed vegetables: Fill bell peppers, cucumbers, or zucchini with hummus for a healthy and satisfying meal.
- Salads: Add a dollop of hummus to salads for extra protein and creaminess.
- Pasta: Toss with cooked pasta, vegetables, and a drizzle of olive oil for a quick and easy meal.
- Bowls: Create buddha bowls with hummus as a base, adding roasted vegetables, quinoa, tofu, and other toppings.
- Pizza: Use hummus as a base for a healthier and flavorful pizza crust.
More Dips For Veggies
More Vegan Chickpea Recipes
📖 Recipe
Homemade Garlic Hummus Without Tahini
Equipment
- Blender or food processor
Ingredients
- 1 + ½ cups cooked chickpeas (garbanzo beans) drained, rinsed, chickpeas from 1 can (15 oz)
- 1 clove fresh garlic medium-sized, chopped or minced
- ¼ cup olive oil extra virgin
- 4-6 tablespoons aquafaba (chickpea liquid) or fresh water
- 2-3 tablespoons fresh lemon juice
- ½ teaspoon ground cumin
- ¼-½ teaspoon salt
Instructions
- Toss your chickpeas, garlic, olive oil, lemon juice, cummin, salt, and aquafaba (or water) into your blender or food processor. Whiz it up until smooth and creamy, adding more aquafaba/water as needed for desired consistency.
- Taste and adjust seasonings with salt and additional spices. Spread on pita bread, dip with veggies, or enjoy your homemade hummus.
Notes
- Storage tips. Store your leftover hummus in an airtight container in the fridge for up to 5 days. It'll thicken a bit in the fridge, so just give it a stir before serving.
- For freezing. Portion in freezer-friendly airtight containers, leave space, label, and freeze for up to 3 months. Thaw overnight in the fridge. Texture might change slightly, but still delicious!
- Canned or cooked? Canned saves time, cooked brings richer flavor. You choose!
- Extra smooth. Blend longer for a smoother texture, pausing to scrape the sides for even consistency. Skip peeling skins for extra creamy hummus. Rub them under water, they'll slip right off!
- Spice it up. Don't be shy! Explore smoked paprika, coriander, even a pinch of cayenne for a fiery kick.
- No blender? Mash your chickpeas with a fork or potato masher for a rustic twist.
- Taste as you go. Keep tasting and adjusting flavors while blending to get it just right.
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See the post above for serving suggestions and substitution, and variation ideas.
Nutrition
Did you make this garlic hummus without tahini?
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