No Garlic Hummus - Super Easy, Creamy Homemade Dip

This no-garlic hummus gives you all the flavor of traditional hummus, minus the garlic. Made with simple ingredients, it comes together in just 15 minutes.

Course Dips

Cuisine Middle Eastern

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Total Time 15

Servings cups

Calories 551kcal

Author Tajda Ferko

Equipment

Food processor or blender

Ingredients

2 cans unsalted chickpeas standard 14 oz / 400g can
⅓ cup tahini
3 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt or more to taste
8 ice cubes about ½ cup of ice cubes
2 tablespoon extra-virgin olive oil

US Cups - Metric

Instructions

Drain two cans of chickpeas over a bowl to save the liquid (aquafaba); it's great for other recipes! Rinse the chickpeas, then add them to the bowl of a food processor.
2 cans unsalted chickpeas
Blend until completely smooth and no lumps remain.
Add tahini, fresh lemon juice, ground cumin, smoked paprika, salt, and ice cubes.
⅓ cup tahini, 1 tsp ground cumin, 1 tsp salt, 3 tbsp fresh lemon juice, 8 ice cubes, 1 tsp smoked paprika
Blend again for 3-5 minutes until combined and completely smooth.
Gently pour in the olive oil in a thin, steady stream while the processor is running on low speed, letting it emulsify as it goes.
2 tbsp extra-virgin olive oil
Taste and adjust. Add more water or ice if it's too thick, or a few more chickpeas if it's too thin.
Serve with an extra drizzle of extra-virgin olive oil, pomegranate, mint, sumac, or your other favourite toppings.

Notes

Be flexible — it's normal for your hummus to turn out a bit thinner or thicker than the photos. You can always adjust it: add more chickpeas or tahini for a thicker, firmer texture, or more ice-cold water, ice cubes, or olive oil to thin it out.

Don't have a powerful blender? Skip the ice cubes, which can be tough on a weaker motor, and use ice-cold water instead.

Nutritional info given is per cup of hummus.

Nutrition