Love hummus but don’t have tahini? This Garlic Hummus Recipe Without Tahini is creamy, flavourful, and so easy to make with just a few simple ingredients!
I don’t know about you but, for some reason, my mind automatically thinks about hummus when it wants to reach for a healthy snack. And it’s always been that way, too. I just love how smooth and creamy it is and how it pairs perfectly with crunchy veggies, warm pita, or even just a spoon straight from the bowl—because let’s be honest, sometimes I seriously can’t wait!
But if there’s one thing I’ve noticed over the years since becoming a big ingredient checker at the grocery store, it’s that I pretty much almost never find a hummus made with good-for-you oil and plain and simple ingredients. That’s why I love making my own—it’s fresher, more affordable, and I get to control exactly what goes into it. No weird additives, no unnecessary oils—just wholesome, simple ingredients that come together for the perfect creamy, garlicky dip every single time!
So, when my healthy snack craving (aka hummus craving) strikes, all I do is whip up a fresh batch because it never fails to satisfy. Except this time when I went to grab my jar of tahini, I realized I was out. Turns out, a good hummus recipe doesn’t need tahini after all!
And honestly? I think I might love it even more this way. It’s just as smooth and flavourful, but with a little extra brightness from the garlic and lemon. Plus, it’s one less ingredient to worry about, which is always a win in my book. So if you’re out of tahini (or just not a fan), don’t worry—this garlic hummus recipe without tahini has you covered!
WHAT YOU’LL NEED TO MAKE THIS GARLIC HUMMUS RECIPE WITHOUT TAHINI
This garlic hummus recipe without tahini is the perfect solution for when you want that creamy, savory dip but don’t have tahini on hand. With just a handful of simple ingredients, you’ll create a flavour-packed spread that’s healthy, versatile, and super easy to make! Plus, it’s perfect for snacking, serving at parties, or adding to your favourite meals. Here’s a closer look at what makes this recipe so delicious:
- Chickpeas (garbanzo beans): The base of any hummus, chickpeas are rich in protein, fiber, and healthy fats. They give hummus its smooth texture and mild, nutty flavour. Using canned chickpeas makes the recipe quicker and easier, but you can also use dried beans if you prefer to cook them from scratch.
- Olive Oil: Extra virgin olive oil adds richness and smoothness to the hummus. It also helps achieve that silky texture that hummus is known for. The healthy fats in olive oil are a great bonus, making your dip a heart-healthy choice.
- Fresh Lemon Juice: Provides a bright, tangy flavour that balances out the earthiness of the chickpeas. It helps lift the hummus and gives it a fresh, zesty taste. Plus, the acidity in lemon juice can help bring out the other flavours in the recipe.
- Garlic Cloves: The star of this recipe, adding a punch of savory depth. You can adjust the amount depending on how garlicky you like your hummus. Fresh garlic delivers a more robust flavour than garlic powder, which is why it’s worth the extra effort.
- Ground Cumin: Brings a warm, earthy, and slightly smoky flavour that pairs perfectly with the garlic. It’s a classic spice in hummus, providing a more complex taste profile. It’s one of those ingredients that makes you go, “Wow, what’s that unique flavour?”
- Smoked Paprika: Optional but adds an incredible depth of flavour and a slight smoky kick. It’s perfect for giving your hummus a subtle complexity and vibrant colour. If you don’t have smoked paprika, regular paprika works, but the smoky version adds something a little extra.
- Salt: A pinch of salt is essential to enhance all the flavours in the hummus. Sea salt or kosher salt works best because of its coarse texture and clean taste. You can always adjust the amount to suit your preference.
- Water: Helps adjust the consistency of the hummus. Depending on how thick or smooth you want your dip, you can add more or less. It helps blend the chickpeas and olive oil together to achieve that creamy, spreadable texture.
- Greek Yogurt (optional): Optional but can make the hummus extra creamy and a bit tangier. It also adds protein and helps lighten up the dip while keeping it rich. If you’re looking for a lighter version of hummus, this is the ingredient that can take it to the next level.
HOW TO MAKE GARLIC HUMMUS WITHOUT TAHINI (KEY TIPS)
You can find full instructions for how to make this healthy recipe for garlic hummus in the recipe card down below, but here are a few quick tips to keep in mind:
- Use canned chickpeas (rinsed well). While dried chickpeas are great, canned chickpeas are a huge time-saver. Just make sure to rinse them well to remove the canning liquid, which can be a bit too salty or starchy and affect the texture of your hummus.
- Use a food processor for best results. A food processor is key to achieving that creamy, smooth texture in your hummus. It blends the ingredients evenly and helps break down the chickpeas more effectively than a blender or mixing by hand.
- Scrape down the sides often. To ensure the ingredients are well-mixed, stop the food processor occasionally and scrape down the sides. This will help everything blend evenly, ensuring a silky smooth consistency without any chunks.
- Adjust consistency with water. The amount of water needed depends on how thick or thin you like your hummus. Start with 2 tablespoons and add more, one tablespoon at a time, until you achieve your desired consistency. Don’t be afraid to experiment!
- Use fresh garlic. Fresh garlic provides a more vibrant and intense flavour compared to garlic powder. If you want to mellow the garlic flavour, roast the garlic beforehand—it adds a sweeter, milder taste to your hummus.
- Season to taste. Don’t hesitate to taste your hummus as you go. Every batch of chickpeas can be slightly different, so adding more salt, lemon, or cumin might be necessary. Seasoning at the end allows you to customize the flavour to your preference.
- Add a drizzle of olive oil on top. After blending your hummus, drizzle a little extra virgin olive oil on top for added richness and to create a glossy finish. You can also sprinkle a little extra paprika for colour and a hint of smokiness.
- Chill for better flavour. Hummus always tastes better after it has had time to chill in the fridge for at least 30 minutes. This allows the flavours to meld together and develop a richer taste. If you’re not in a rush, letting it sit overnight is even better!
- Customize your hummus. Don’t be afraid to get creative! Add roasted red peppers, olives, or even a dash of hot sauce to give your hummus an extra flair. It’s all about making it your own!
FREQUENTLY ASKED QUESTIONS
Making hummus at home is generally much cheaper than buying pre-made versions from the store. When you make your own, you can buy ingredients in bulk—like chickpeas, olive oil, and lemon—which gives you multiple batches for the price of one store-bought container. Plus, homemade hummus often tastes fresher and can be customized to your liking, meaning you get more flavour and value for your money. While there’s some upfront time investment, the savings over time definitely add up, especially if you’re a hummus lover!
If your hummus turns out a bit too thin, there are several ways to thicken it without using tahini. One option is to add extra chickpeas, either by blending in more canned or cooked chickpeas or even a small amount of chickpea flour. Another trick is to use a bit of Greek yogurt, which adds creaminess while thickening the dip. You can also reduce the amount of water you add, or let the hummus chill in the fridge for a bit—this helps it firm up naturally. Lastly, adding a little bit of olive oil can help improve texture and richness, giving the hummus a more substantial feel. Just be sure to blend everything well for a smooth, creamy result!
Homemade hummus typically lasts about 4 to 7 days when stored properly in an airtight container in the fridge. To keep it fresh for as long as possible, make sure it’s tightly sealed to prevent it from drying out or absorbing odors from other foods in the fridge. If you notice any separation, just give it a quick stir before serving. If you have a batch that’s going to last a little longer, you can also freeze it for up to a month. Just be aware that the texture might change slightly when thawed, but it’ll still taste delicious!
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GARLIC HUMMUS RECIPE WITHOUT TAHINI
Ingredients
- 1 15 oz. can Chickpeas drained and rinsed
- 3 tbsp Extra Virgin Olive Oil
- 2 tbsp Fresh Lemon Juice
- 1-2 Cloves Garlic minced (adjust to taste)
- ½ tsp Ground Cumin
- ½ tsp Smoked Paprika optional, for a smoky kick
- ¼ tsp Salt or to taste
- 2-4 tbsp Water (adjust for consistency)
- 1 tbsp Greek Yogurt optional, for extra creaminess
Instructions
- In a food processor, combine chickpeas, garlic, lemon juice, cumin, salt, and 2 tbsp olive oil. Blend until smooth.
- Add water, one tablespoon at a time, until you reach your desired creaminess.
- For a silky texture, blend in the Greek yogurt (optional but SO good).
- Drizzle with the remaining olive oil and sprinkle with paprika for colour and flavour. Pair with veggies, pita chips, or use as a spread on sandwiches.
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Nutrition
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