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Best Hummus without Garlic

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This is the best hummus without garlic recipe. Easy to make, incredibly creamy and delicious, and ready in 10 minutes.

close up of a bowl of hoummus sprinkled with herbs and seeds.

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.

Serve it with these amazing Easy Thermomix Falafel; it’s the perfect combination. Or make this amazing Falafel Sandwich. And if you enjoy Middle Eastern flavors, try this Easy Lebanese Lentil Soup.

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?

listed ingredients for making hummus on the table.
  • 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, and smoked paprika, salt, and pepper. The spices are essential, don’t leave them out.
  • Other ingredients: one tablespoon olive oil, one of lemon juice. And some nigella seeds to sprinkle on top of the no garlic hummus; they are optional but recommendable.

Recipe steps

ingredients for making hummus in a thermomix.

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  • 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, sprinkle with nigella seeds and freshly chopped herbs if you like.
overhead view of a bowl of garlic free hummus, olives and lemons.

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 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.

Variations

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.

Recipe FAQ

How to cook dry chickpeas?

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.

Can I add garlic?

Definitely, if you’re not explicitly looking for a no garlic recipe. Add two grated cloves or to taste.

How to store?

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.

How to tell if it’s gone bad?

It will taste and smell sour. In this case, discard it.

Can I freeze 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.

How to serve it?

As a spread on pita bread, regular bread, crispbread. With falafel, vegetable sticks, or as a side dish for meatballs, chicken, or lamb.

close up of no garlic hummus sprinkled with herbs and nigella seeds.

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overhead view of a bowl of garlic free hummus, olives and lemons.

Best Hummus without Garlic

This is the best hummus without garlic recipe. Easy to make, incredibly creamy and delicious, and ready in 10 minutes.
5 from 5 votes
Print Pin Share Rate
Course: Appetizer
Cuisine: Middle East
Prep Time: 10 minutes
Servings: 10
Calories: 15kcal
Author: Adina

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
  • ½ teaspoon ground coriander
  • 1 teaspoon sweet paprika
  • ½ teaspoon hot paprika
  • ½ 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 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.

Notes

  1. 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.
  2. 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.

Nutrition

Serving: 1tablespoon | Calories: 15kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 237mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
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