This is the best hummus recipe without garlic. It's easy to make, incredibly creamy and delicious, and ready in 10 minutes.
We all love hummus, but we canโt 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.
Serve it with these amazing Easy Thermomix Falafel; itโs the perfect combination. Or make this amazing Falafel Sandwich. And if you enjoy Middle Eastern flavors, try this Easy Lebanese Lentil Soup.
Ingredients: 9 + salt, pepper, and oil
Preparation time: 10 minutes
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Why will you love this recipe?
- No garlic: Thatโs the main reason youโve searched for this recipe, right?
- 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 thatโs a lot to say coming from meโฆ I am a garlic junkie!
- Low fat: This recipe only requires one tablespoon of olive oil, yet it still has all the creaminess and flavor.
- Super quick: Iโve mentioned 10 minutes above, but you will probably need even less time than that.
Recipe ingredients
Chickpeas from a can. You can also cook dry chickpeas if you like; they are great, but they take some time to soak and cook. You will also need some of the pulsesโ 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 itโs 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; donโt 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.
Variations
You can blend in any of the following:
Herbs like parsley, cilantro, or a mix of different herbs, about ยฝ to ยพ loosely packed cup.
One large, chopped, roasted red pepper from a jar.
About ยฝ 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 ยฝ cup.
One small cooked, chopped beet.
Try this amazing Creamy Butter Bean Hummus, too. Or use the hummus to make Hummus Pasta.
How to make hummus without garlic?
- Drain the chickpeas, but reserve the liquid. Place the pulses in the food processor.
- Add tahini, all the spices, oil, lemon juice, and about ยฝ 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, thoughโฆ
- Transfer to a serving bowl, and sprinkle with nigella seeds and freshly chopped herbs if you like.
Tips
I use my Thermomix to make hummus without garlic. Itโs 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, everythingโs more manageable. And we never had too much hummus, it keeps well, and we always finish it.
Recipe FAQs
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 remember that chickpeas needed for hummus must 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.
Refrigerate in an airtight container; it will keep for up to 5 days. Remember that homemade hummus doesnโt last as long as bought one; it doesnโt have any preservatives.
Freeze it for up to 4 months. Defrost it in the fridge and stir it well before serving.
It will taste and smell sour. In this case, discard it.
What to serve with it?
It can be spread on pita bread, regular bread, and crispbread, served with falafel and vegetable sticks, or as a side dish for meatballs, chicken, or lamb.
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๐ Recipe
Best Hummus without Garlic
Equipment
- Food processor
Ingredients
- 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
- ยฝ teaspoon ground coriander
- 1 teaspoon sweet paprika
- ยฝ teaspoon hot paprika
- ยฝ teaspoon smoked sweet paprika
- nigella seeds to sprinkle on top
Instructions
- 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 ยฝ 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.
Notes
- 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.
Apeksha Patel says
Love your recipe. I am excited to try it out. Can you list the brand of Sweet Paprika, Hot Paprika and Smoked Sweet Paprika, you used.
Thank you.
Adina says
Hi. I live in Germany, so I think the products might be quite different. But when it comes to paprika of any sort, I always advice using the best quality you can afford; it makes a difference. Cheap paprika only tastes of dust. I always buy Hungarian sweet or hot paprika and Spanish smoked sweet paprika.