garlic hummus recipe no tahini
The Best garlic hummus recipe no tahini
My family loves it because it’s easy to customize—add some smoked paprika for a little kick, or sprinkle in some fresh herbs if we’re feeling fancy. It’s also great for meal prep; I’ll make a big batch on Sunday and store it in the fridge for the week. The health perks are pretty solid too. Chickpeas are high in fiber, and the garlic has natural anti-inflammatory properties that help with digestion. It’s not just a snack; it’s a balanced bite that feels indulgent but actually nourishes you. Plus, it’s always a crowd-pleaser, whether we’re serving it with veggie sticks, pita, or even crackers. It’s that kind of recipe that makes everyday feel a little extra.
Classic Garlic Hummus (No Tahini)
A creamy, flavorful hummus made with chickpeas, garlic, lemon, and olive oil—no tahini required. Perfect for dipping, spreading, or topping veggies.
🥘Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 cloves garlic, peeled
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1/4 cup water (or more as needed)
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
👨🍳Directions
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1
Rinse chickpeas thoroughly under cold water and drain. In a food processor, combine chickpeas, garlic, lemon juice, olive oil, and water. Blend until smooth and creamy, scraping down the sides as needed. -
2
Add cumin and paprika (if using) and blend again for 30 seconds to incorporate flavors. -
3
Transfer hummus to a large bowl. Stir in chopped parsley and cilantro (if using). Adjust consistency by adding more water if too thick or olive oil if too thin. -
4
Taste and adjust seasoning with more lemon juice, salt, or cumin as needed. Serve immediately or cover and refrigerate for up to 5 days.
🔧Equipment
- Food processor or blender
- Large mixing bowl
- Whisk
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, replace 1 tbsp olive oil with 1 tbsp tahini-free cashew cream (blend soaked cashews with water).
- Store hummus in an airtight container in the fridge for up to 5 days.
- Use as a dip for pita, veggies, or as a spread on toast. Garnish with extra parsley or sesame seeds for presentation.
Watch Video Of How Classic Garlic Hummus (No Tahini) Works
❓ Frequently Asked Questions About Garlic Hummus (No Tahini)
What is the main difference between this garlic hummus recipe without tahini and traditional hummus?
This recipe replaces tahini (sesame paste) with a blend of olive oil and lemon juice, which gives it a lighter, creamier texture while still retaining rich flavors from garlic, cumin, and lemon. Traditional hummus relies on tahini for thickness and nutty depth, but this version focuses on freshness and simplicity, making it easier to digest and more versatile for dipping or spreading.
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How can I ensure the garlic hummus stays creamy without tahini?
To keep the hummus smooth, blend the chickpeas, olive oil, lemon juice, and water thoroughly until ultra-smooth. If it feels too thick after blending, add a splash of water or warm chickpea water (from cooking) to adjust consistency. Also, using high-quality chickpeas (like canned or cooked from scratch) helps maintain creaminess.
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Can I substitute tahini with another ingredient if I don’t have it?
Yes! If you don’t have tahini, try these alternatives:
– Avocado (for a buttery texture)
– Yogurt or Greek yogurt (adds creaminess and tang)
– White bean paste (blended chickpeas or cannellini beans for thickness)
– Extra olive oil + lemon juice (as in this recipe, but increase the lemon for brightness)
Just adjust the seasoning (e.g., add more cumin or smoked paprika if using yogurt).
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Why does my garlic hummus taste too strong or bitter?
A few reasons could cause this:
1. Over-roasting chickpeas – Undercook them slightly or roast at 375°F (190°C) for 20–25 mins instead of 40+ mins. Raw chickpeas are milder.
2. Raw garlic – Use minced or finely chopped garlic (not whole cloves) and sauté it briefly (2–3 mins) with oil to mellow the sharpness before adding to the hummus.
3. Too much lemon – Balance it with extra cumin, smoked paprika, or a pinch of salt. Taste as you go!
4. Old chickpeas – Use fresh or canned chickpeas (not expired). If using dried, soak them overnight for better flavor.
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How do I store garlic hummus without tahini to keep it fresh longer?
Store in an airtight container in the fridge for 4–5 days. To extend freshness:
– Add a splash of lemon juice (prevents browning and preserves flavor).
– Use olive oil (drizzle a little on top before sealing to create a barrier).
– Avoid over-mixing (excessive blending can make it watery; store in smaller portions if needed).
For longer storage (up to 2 weeks), freeze portions in ice cube trays, then transfer to a bag. Thaw in the fridge before using.
