A creamy bean appetizer dip that everyone loves, Hummus without Garlic is so delicious and crowd-pleasing. Super simple to make, plus no dreaded garlic breath after everyone enjoys it!
Yes, you are welcome to enjoy hummus, even if you don't like garlic! The spicy bite of raw garlic in hummus can be a bit much for some people, and I want you to still enjoy hummus.
So, this recipe for hummus without garlic gives you all the things we love about hummus:
- Protein-Packed. Hummus is packed with protein, thanks to the mighty chickpea, which boats 7 grams of protein for a mere half-cup.
- Vegan. Hummus without garlic is a great appetizer to bring to a party, because everyone loves it, and nearly everyone can eat it. Be mindful of those with tahini (sesame) allergies, though.
- Easy to make ahead. This dip can be made ahead and stored covered in the fridge the day before you serve it.
- Customizable. Since we're omitting garlic, feel free to stir in fresh herbs, smoked paprika or other spices, citrus juice, or any other flavoring you prefer.
If you're searching your pantry and can't find all of the ingredients, know that my Hummus without Tahini has your back!
How to Make Hummus without Garlic
Leaving out a single garlic clove from a bowl of hummus reduces the flavor, truly. Garlic provides a spicy heat undertone that can be replaced with extra lemon juice, a dash of cayenne pepper, or a pinch of ground cumin.
We will make this hummus without garlic instead with tahini, lemon juice, and olive oil. You will hardly notice the missing garlic if you serve it with flavorful dippers, like soft pita bread, crunchy pita chips, and raw carrots and celery sticks. You might also like my white bean hummus.
This recipe comes together so quickly, and just requires you to dump and blend. This is the food processor I love and use the most.
- Chickpeas. One single 15-ounce can of chickpeas, drained and rinse. If you want to make my Instant Pot Chickpeas and use freshly cooked chickpeas, measure out 1 ¾ cups for this hummus without garlic recipe.
- Lemon Juice. Freshly squeezed is best when it comes to lemon juice in recipes.
- Tahini. Tahini is a paste made from roasted and blending sesame seeds. It's deliciously nutty, toasty and brings so much flavor to this party.
- Olive Oil. Since this recipe isn't cooked, I use extra virgin olive oil.
- Salt. Fine sea salt is my choice.
- Water. This recipe also calls for warm water to make everything super smooth and creamy.
- Gather all ingredients for the hummus without garlic, and have ready your food processor or blender to puree it.
2. Add the chickpeas, salt, lemon juice, tahini, and olive oil to the bowl of the food processor.
3. Puree this mixture until smooth, and then drizzle in 1-2 tablespoons of warm water while blending to make things extra smooth and creamy.
4. When everything is smooth, give it a taste and add more lemon juice, olive oil or salt to your liking. Scrape the mixture from the bowl, and serve immediately or cover and refrigerate up to 24 hours before serving.
What to Serve with Hummus without Garlic
- Garnishes: Before serving, I love to make a small divot in the hummus bowl with the tip of a butter knife to drizzle on extra olive oil, squeeze over lemon juice and a handful of fresh herbs, like parsley.
- Pita. I love soft pita bread cut into triangles or crispy pita chips served around the bowl.
- Raw Veggies. Carrot sticks, celery sticks, cucumber rounds and baby radishes are all great with hummus.
- Leftovers: Spread leftover hummus on a flatbread and sprinkle with grated carrots and baby spinach and roll up for a snack.
And if you're looking for a classic, easy hummus recipe that has garlic, I have that, too!
Hummus without Garlic
Creamy, easy hummus made without garlic. No flavor lost here for leaving out the garlic.
- 1 15-ounce can of chickpeas, drained and rinsed
- ½ teaspoon salt, plus more to taste
- 1 tablespoon fresh lemon juice
- ¼ cup well-stirred tahini
- 1 tablespoon olive oil, plus more for garnish
- 2 tablespoons warm water
- Gather all ingredients for the hummus, and have a food processor or blender ready.
- Add chickpeas, salt, lemon juice, tahini, and olive oil to the bowl of the food processor.
- Blend until smooth, and then drizzle in the water until very smooth.
- Scrape the mixture into a serving bowl and serve immediately or cover and refrigerate for up to 24 hours before serving. This hummus without garlic is great with pita and raw veggies. Garnish with an extra drizzle of olive oil, an extra squeeze of lemon juice, and fresh herbs before serving.
Chickpeas: You need 1 ¾ cup cooked chickpeas, which is one 15-ounce can of chickpeas.
Lemon Juice: Freshly squeezed is best.
Tahini: Tahini can be found at international markets or in the international aisle at the regular grocery store. It is similar to peanut butter, but runnier and made with sesame seeds. It's critical in hummus.
Olive Oil: Extra virgin olive oil is my choice.
Salt: Fine sea salt or Himalayan pink salt.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 478mgCarbohydrates: 22gFiber: 6gSugar: 3gProtein: 8g
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