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Hummus without garlic in a bowl with parsley and spices on top.

Creamy Hummus without Garlic

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5 from 1 review

  • Author: Allie
  • Total Time: 10 minutes
  • Yield: 1 1/2 cups 1x
  • Diet: Vegan


This versatile creamy hummus without garlic only needs simple ingredients to create a flavorful chickpea dip.


  • 1 can (15 ounces (425 g)) chickpeas, drained and rinsed chickpeas
  • ¼ cup (60 g) tahini
  • ¼ cup (60 ml) lemon juice
  • ½-¾ teaspoon salt
  • ¾ teaspoon cumin
  • 2-4 tablespoons of cold water (depends on how thin your tahini is)


Za’atar, sprinkle on top

Smoked paprika, sprinkle on top or blend into hummus

Crushed red pepper flakes, sprinkle on top

Roasted red peppers or a poblano (blend into hummus)

Fresh chopped cilantro, parsley, or chives, sprinkle on top


  1. Place a bowl of water in the freezer before starting the recipe for ice-cold water (for about 10 minutes), or add ice cubes to a bowl of water and let it get cold before starting the recipe.
  2. Add the drained chickpeas, tahini, lemon juice, salt, and cumin to a blender and blend until smooth.  Stop to scrape down the sides as needed.
  3. Once smooth and while the food processor (or high-speed blender) is on, add the ice-cold water.  Keep adding cold water by the tablespoon until you reach your desired consistency.
  4. Then taste and adjust for personal preference, more lemon, tahini, or salt.  I like the hummus with ¾ teaspoon of salt, you might want to try just ½ teaspoon then add more if you prefer.
  5. Serve at room temperature and store leftovers in an airtight container in the refrigerator for up to a week.


See the post for more notes on adding flavor without garlic.

You may need 2 lemons to get 1/4 cup of lemon juice.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: dip
  • Method: blender
  • Cuisine: mediterranean inspired