Enjoy this hummus without garlic in less than 5 minutes. Made with simple pantry ingredients, this dairy free dip will have you reaching for pita bread and crackers to dip into it. Perfect for school lunches, weekday snacks, parties or picnics.
Why You'll Love This Recipe
- Quick to make. You can have this hummus ready in less than 5 minutes! Perfect to prep on a Sunday for weekly meal prep and enjoy all week long in sandwiches, with vegetables or with my favorite, pita.
- Vegan and gluten free. This garlic free hummus is naturally vegan and gluten free and a great healthy appetizer and snack to enjoy throughout the week. If you are dip fanatic, try my other favorite dairy free, vegan dips too!
- Customizable. This hummus is made on the plainer side. Add any flavors you prefer to this dip based off of what you are craving at the moment! I like to add lemon zest and chives to the top of mine. You can also add extra cumin, olives, feta and so much more!
Ingredients and Substitutions
- tahini - An essential ingredient in hummus! Tahini is made from toasted ground hulled sesame. It's similar in texture to a nut butter and helps makes hummus rich and creamy . It can usually be found in the international aisles of the grocery store or by other condiments or nut butters. I recommend using a high quality, drippy tahini - one you can easily pour into the food processor. Harder tahini will result is a less creamy hummus.
- chickpeas - Chickpeas are the base of this no garlic hummus. I prefer to use chickpeas from a can to make this hummus quick and easy, just drain them first! If you prefer cooked chickpeas from scratch, you can use 1 ½ cups of cooked chickpeas in place of canned chickpeas. If you're out of chickpeas, a great substitute is white beans, but note you may need less water and olive oil, as white beans are softer and easier to blend.
- lemon juice + zest - Adding a vibrant flavor, I highly recommend using freshly squeezed lemon juice as opposed to pre-bottled lemon juice. It will give a brighter taste overall (plus you will need the zest from a lemon anyway!).
- olive oil - If necessary, you can substitute the olive oil for avocado oil or another neutral vegetable oil, if desired.
Step by Step Instructions
- Drain the can of chickpeas over a fine mesh sieve and rinse with water thoroughly. I rinse mine until all of the foam has been drained. This is going to make the chickpeas easier to digest.
- Add all ingredients to food processor. Add the freshly rinsed chickpeas, tahini, lemon juice, zest, olive oil and water to a food processor.
3. Blend until smooth. Process the hummus in the food processor for 1-2 minutes, scraping the sides of the food processor with a spatula as needed. The hummus should be smooth and creamy! If you find it needs it, add the remaining 2 tablespoons of water to make it even creamier.
Store this hummus with no garlic in an air-tight container in the refrigerator for up to 6 days. If you top the hummus with olive oil before refrigerating it, you may notice that the oil separates from the hummus. Simply mix the olive oil into the hummus before consuming.
I do not recommend freezing this hummus, as the flavor and texture can change.
Time Saving Hacks
Use canned chickpeas for a quick to make dip!
Absolutely! You can add any flavor you like to this hummus, including truffle oil, buffalo sauce, or extra lemon (or zest).
This hummus will keep in the refrigerator for up to 6 days. To ensure it lasts as long as possible, store the no garlic hummus in an airtight container, preferably glass.
I don't recommend it. Freezing the hummus will change the flavor and texture. When frozen, the oil will begin to separate from the hummus and the texture can turn from smooth and creamy to grainy and sometimes even bitter tasting.
Tips for Success
- Customize the seasonings to your liking. Season the creamy hummus with salt and pepper to taste and add an additional squeeze of lemon juice or extra zest if you find it needs it.
- Double this hummus for get togethers or picnics! This hummus creates 6 servings. If you are hosting a larger crowd, I recommend making a double batch. If you have a large cup food processor, it should be able to process two batches at once!
If you make this recipe, I would absolutely love for you to leave a rating and review. I absolutely love connecting with you!
Simple Hummus without Garlic
- Food Processor
- 1 15 oz can Chickpeas
- ¼ cup tahini drippy
- ¼ cup Olive Oil
- 2 tbsp Lemon
- 1 tbsp Lemon Zest
- 1-3 tbsp Water
- ¼ tsp Salt
- ¼ tsp Pepper
- ½ tsp Cumin
- Rinse and drain the chickpeas.
- Add all ingredients to a high speed food processor, starting with 1 tbsp of water, and process for 1-2 minutes until it is creamy.If it is not as creamy as you like, add the extra water, 1 tbsp at a time.
- Enjoy with your favorite chips, veggies or in sandwiches!