Creamy Hummus without Garlic (with 14 flavor options)

Whether you don’t have garlic on hand, can’t have it, or don’t want it; you can still enjoy this flavorful garlic-free hummus.  The dip recipe is based on my oil-free hummus recipe but eliminates the need to use garlic for added flavor.  

It's a basic recipe for plain hummus without oil.  To add more flavor without garlic, see the section below for flavor options.  If you prefer to add oil, feel free to add a drizzle of olive oil.  For more chickpea dips try vegan buffalo chickpea dip or vegan curry chickpea salad.  Both use garlic powder instead of fresh garlic, but it can be left out if needed. 

Recipe features

• This easy homemade hummus recipe is garlic-free and oil-free.
• Naturally vegan and gluten-free.
• No cooking is required, so the recipe comes together in just a few minutes.
• Versatile, so add a variety of flavor options to make the hummus flavorful instead of using garlic.

Ingredient notes

Chickpeas - I use canned, but 1 ½ cups of cooked chickpeas will work.  If you are using canned chickpeas, the aquafaba can be reserved to make oil-free granola.

Fresh lemon juice - Adds a nice bright flavor to complement the tahini.

Tahini - This is a creamy paste made from sesame seeds that has a slightly nutty and bitter taste.  Use a good quality pourable tahini in this recipe.  Stir it before measuring, sometimes there will be oil separation and the contents at the bottom of the container will be drier than the rest. 

The tahini can always be reduced to 2 tablespoons if you need a lighter version of the oil-free hummus.  If you prefer more tahini, start with ⅓ cup.  For more tahini-based recipes try lemon tahini pasta, creamy soba tahini noodles, smoky tahini dressing, or lemon herb tahini sauce.

Salt - Enhances the flavor of the hummus, but add it to taste.

Ground cumin - Adds flavor, but it can be replaced with other flavor variations. See the options below for some ideas.

Cold water - For a fluffy hummus use ice water.  Either fill a small bowl with water and place it in the freezer for about 10 minutes before starting the recipe, or add ice cubes to a bowl of water. How much cold water you’ll need will depend on how thin or thick you like your hummus.

Garlic-free flavor options 

Garlic adds a lot of flavor to traditional hummus, but any of the choices below can be used to create a flavor-packed hummus without garlic.  With all of these options, add to taste to suit your personal preference.

Everything bagel seasoning - Sprinkle some on top before serving.

Za’atar - Sprinkle on top to taste.

Smoked paprika - Start with ¾ of a teaspoon and add more if needed. Add the paprika while blending.

Roasted red peppers - Use my recipe for smoked paprika hummus with roasted red peppers as a guide and skip the step for adding the garlic cloves.

Crushed red chili flakes - Sprinkle on top or while blending.  For more heat try sriracha or sambal oelek chili paste. 

Roasted chilies - Add roasted Hatch green chilies or poblanos.  Add as a topping or while blending.  Start with one roasted pepper, then taste and add more for a more intense flavor.

Dill pickles - Add a diced pickle while pureing the hummus.  If you can’t consume garlic check the ingredients of the pickles before using.  The herb dill goes well with pickle hummus.

Garlic powder - This will add the flavor of garlic without using fresh garlic.  Start with ⅛ teaspoon and add more if needed.

Fresh herbs - Add cilantro, parsley, or chives sprinkled on top, or pulse in fresh dill.  Skip the cumin if adding fresh dill.

Olives - Add chopped olives as a topping for a salty-briny flavor.

Chipotle pepper in adobo sauce - Add this while processing the hummus for a spicy smoky flavor.  Start with one, then add more if you want it very spicy.  

Sun-dried tomatoes - Add these while blending for a tart slightly sweet flavor.  Oil-packed soft sun-dried tomatoes can be added while blending the hummus.  If you’re using dry-packed they may need to be soaked first to soften so you can blend them smoothly.  Start with ⅓ cup of drained sun-dried tomatoes, taste, and adjust if needed.  Basil goes well with the tomatoes.

Nutritional yeast - Add for cheesiness.

Cilantro lime - Add fresh lime juice and cilantro leaves while pureeing.  Start with 1 tablespoon of lime juice instead of lemon juice and add more if needed.  Start with ½ cup of loosely packed cilantro leaves.

Tips

• The easy hummus recipe is very adaptable, prefer more lemon, add it.  Don’t like cumin, skip it.  
• Add salt to taste, the amount needed will depend on how salty the chickpeas are and your own personal preferences.
• If you prefer a thinner hummus, add ice-cold water a tablespoon at a time while the blender or food processor is running.

How to get a smoother hummus

If you prefer a smooth texture, here are some options.   

• If cooking dry chickpeas from scratch, cook them for about 15 minutes longer than you normally would with ½ teaspoon of baking soda per ¾ cup of dried chickpeas.  The chickpeas should be soft and the skins should be coming off. 

• You can even boil a drained can of chickpeas if you don’t want to cook them from scratch.  Add the drained chickpeas to a medium saucepan, cover them with 1-2 inches of water, add ½ teaspoon of baking soda, and simmer gently for about 15 minutes.  This softens canned chickpeas so they create a smoother consistency and the skins should be peeling off.  Then drain, rinse, and add chickpeas with skins to the blender or food processor.
• If you don’t overcook the chickpeas, remove the skins of cooked chickpeas before pureeing, pinch each bean and the skin should slide off.  Repeat with the rest of the beans, and discard the chickpea skins. 
• Another tip to get a creamy texture is to use a high-speed blender.  You’ll most likely have to stop frequently to push down the hummus, but it creates a smoother consistency.  This is my preferred method to get creamy hummus, it cuts out a lot of time and extra dishes.

How to make hummus without garlic

Start the delicious hummus recipe without garlic by adding the chickpeas, lemon juice, tahini, cumin, and salt to the bowl of a food processor (or high-speed blender) and blend until smooth.  Stop to scrape down the sides as needed.

While the blender (or food processor) is running, add a tablespoon of ice-cold water at a time to thin it out.

Taste and season if needed, add more salt, cumin, or lemon juice. Serve at room temperature.

Serving suggestions

• Slather it on vegan toast with toppings.
• Use it as a sandwich spread or make it into a cucumber hummus sandwich. 
• Serve it with fresh vegetables, like raw carrots, cucumber slices, or sliced bell peppers.
• Thin it out with water or lemon juice, add fresh herbs or dried spices, and use it as a salad dressing.
• Try it with warm pita, pita chips, or crackers.
• Dollop it on top of baked potatoes for a super simple meal.
• Add it to a bowl with couscous, olives, cucumbers, tomatoes, falafel (or chickpeas), and greens for a Mediterranean-inspired bowl.  Add a little balsamic vinegar if you need a little more dressing for the bowl.
• Similar to using it as a salad dressing, thin it out with water or lemon juice and use it as a pasta sauce. Add fresh herbs or dried spices to give it a little more flavor.

Storage

Leftover hummus works great for meal prep and can be stored in an airtight container for about 5 days in the refrigerator, it may thicken once chilled.  Freeze it for up to 3 months.  Thaw in the refrigerator overnight before consuming.

Related recipes

• Chickpea salad (no mayo)

I hope you enjoy this hummus recipe without garlic!  If you like it, feel free to rate the recipe and leave a comment.