This is the best hummus without garlic recipe. Easy to make, incredibly creamy and delicious, and ready in 10 minutes.
We all love hummus, but we can’t always have it when we work in an office or still go to school. This no garlic hummus recipe, though, is the answer to that problem. Incredibly creamy, flavorful, delicious hummus without garlic that you can enjoy every day, no matter how many people you have to see or how many meetings you have to attend.
Why will you love this recipe?
- No garlic: That’s the main reason you’ve searched for this recipe, isn’t it?
- Delicious: Despite lacking such an essential ingredient, you will love this spread just as much as you love the original, you will not miss the garlic, and that’s a lot to say coming from me… I am a garlic junkie!
- Low fat: You will only need one tablespoon of olive oil for this recipe, yet all the creaminess and flavor are there.
- Super quick: I’ve mentioned 10 minutes above, but you will probably need even less time than that.
What do you need to make Hummus without Garlic?
- Chickpeas from a can. You can also cook dry chickpeas if you like, they are great, but it does take some time to soak and cook them. You will also need some of the pulses’ cooking liquid or can liquid. Drain the pulses but reserve at least 1 cup of the liquid.
- Tahini: sesame paste sold in large plastic jars in ethnic shops. If possible, buy tahini in such a shop, it tastes great, and it’s a lot cheaper than the tiny amounts sold in pretty jars in posh health stores.
- Spices: ground cumin and coriander, sweet, hot, smoked paprika, salt, and pepper. The spices are essential, don’t leave them out.
- Other ingredients: one tablespoon of olive oil and one of lemon juice. And some nigella seeds to sprinkle on top of the no-garlic hummus; they are optional but recommendable.
- Drain the chickpeas but reserve the liquid. Place the pulses in the food processor.
- Add tahini, all the spices, oil, lemon juice, and about ½ cup of the reserved liquid.
- Process until very smooth stopping the machine a few times in between to scrape the mixture from the sides of the wall.
- Adjust the taste with more salt and lemon juice if necessary.
- Adjust the consistency with a little more liquid from the can. Add just a little bit at a time until you reach the desired consistency. There is no fixed rule here; make the spread as thick or thin as you like. It should not be a soup, though…
- Transfer to a serving bowl, and sprinkle with nigella seeds and freshly chopped herbs if you like.
Expert Tips and FAQ
I use my Thermomix to make hummus without garlic. It’s a great machine and makes the smoothest spread possible; however, it works best if I double the ingredients. If I make the recipe using just one can of pulses, I have to scrape the walls of the machine what feels like 100 times. When I use two cans, everything’s more manageable. And we never had too much hummus, it keeps well, and we always finish it.
If you use a regular blender/food processor smaller than mine, blending only one can of pulses is fine. Check out this article on how to choose the best blender for hummus; I found it helpful.
You can blend in any of the following:
- Herbs like parsley, cilantro, or a mix of different herbs, about ½ to ¾ loosely packed cup.
- One large, chopped, roasted red pepper from a jar.
- About ½ cup roasted sun-dried tomatoes from a jar, drained and patted dry to remove the excess oil.
- Pesto to taste, about 2-3 teaspoons.
- Chopped black olives, about ½ cup.
- One small cooked, chopped beet.
Soak them in plenty of water for 12-24 hours. Drain, place in a large pot and cover with fresh water; add one tablespoon bicarbonate of soda, bring to a boil, and cook, covered, until soft. It will take at least one hour, but this might vary depending on the size and age of the pulses. But keep in mind that chickpeas needed for hummus need to be super soft, better overcooked than undercooked.
To get 9 oz (250 g) cooked chickpeas, you will have to cook about 4.5 oz (125 g) pulses.
Definitely, if you’re not explicitly looking for a no-garlic recipe. Add two grated cloves or to taste.
Refrigerate in an airtight container; it will keep for up to 5 days. Remember that homemade hummus doesn’t last as long as bought one; it doesn’t have any preservatives.
It will taste and smell sour. In this case, discard it.
Yes, you can; it will keep for up to 4 months. Defrost it in the fridge and give it a good stir before serving.
As a spread on pita bread, regular bread, and crispbread. With falafel, vegetable sticks, or as a side dish for meatballs, chicken, or lamb.
Yes, the traditional hummus contains garlic, but if for any reason you don’t want or have garlic, you can add more spices, lemon juice, and other ingredients to make the hummus.
Tahini is a paste made from sesame seeds. It is used as a spread, dip, sauce, salad dressing, and garnish. Substitute it for any other nut or seed-based spreads like nut or seed butter.
Yes, definitely, because the chickpeas in hummus are packed with Vitamin B6 and Arginine to boost circulation and libido. They also may help in regulating testosterone (vital for libido) and dopamine!
More quick snacks
- Honey Lemon Pepper Wings
- Chicken Salad with Cranberries
- Easy Margherita Flatbread Pizza Recipe
- Simple Fried Gnocchi Recipe
- Banana Muffins with Nutella
Check the web story for this recipe: How to make Hummus without Garlic
Best Hummus without Garlic
- Food processor
- 1 can chickpeas reserve the liquid, Note 2
- 1 tablespoon olive oil
- 1 tablespoon lemon juice more to taste
- 1 heaped tablespoon tahini
- 1 teaspoon fine sea salt
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- 1 teaspoon sweet paprika
- ½ teaspoon hot paprika
- ½ teaspoon smoked sweet paprika
- nigella seeds to sprinkle on top
- Place chickpeas, olive oil, lemon juice, tahini, salt, cumin, coriander, sweet, hot, and smoked paprika in the food processor.
- Blend until really smooth, scraping the walls of the food processor a few times in between. Add some liquid from the can, little by little, to obtain the desired consistency. Start with about ½ cup and only add more to reach the desired consistency.
- Adjust the taste with more salt and lemon juice if necessary.
- Transfer to a bowl and sprinkle with nigella seeds before serving.
- The recipe makes 350 g/ 12.4 oz hummus, so one portion would be 35 g/ 1.2 oz. That is one slightly heaped tablespoon of hummus.
- Soak the chickpeas overnight or up to 24 hours in plenty of water. Drain, rinse and return to the pot. Cover with plenty of water again, add 1 teaspoon bicarbonate of soda, bring to a boil, and cook, covered, until the chickpeas are really soft; it will take more than one hour, depending on the size and age of the chickpeas.