Garlic Hummus Recipe Without Tahini

hummus sprinkled with paprika and olive oil in a bowl with a spoon, crackers and garlic around it.

Garlic Hummus Recipe Without Tahini

This garlic hummus recipe without tahini is smooth, creamy, and loaded with fresh garlic flavour. Made with simple ingredients, it's an easy homemade dip you'll want to keep on repeat.

Prep Time 10

Chill Time 30

Total Time 40

Servings Servings

Ingredients

1 (15-ounce) can chickpeas drained and rinsed
3 tbsp extra virgin olive oil divided
2 tbsp fresh lemon juice
1-2 cloves garlic minced (adjust to taste)
½ tsp ground cumin
½ tsp smoked paprika plus more for garnish (optional)
¼ tsp salt or to taste
2-4 tbsp water as needed
1 tbsp Greek yogurt optional, for extra creaminess

Instructions

Add the chickpeas, garlic, lemon juice, cumin, salt, and 2 tablespoons of olive oil to a food processor. Blend until mostly smooth.
With the food processor running, add the water 1 tablespoon at a time until the hummus reaches your desired consistency.
For an extra creamy texture, blend in the Greek yogurt, if using. Taste and adjust the seasoning with additional salt, lemon juice, or garlic as needed.
Transfer the hummus to a serving bowl. Drizzle with the remaining olive oil and garnish with smoked paprika, if desired. Serve immediately, or refrigerate for 30 minutes to allow the flavours to meld before serving.

Notes

Rinse the chickpeas well before blending for the freshest flavour and smoothest texture.

Start with 1 garlic clove if you're sensitive to garlic. You can always add more, but you can't take it out.

Add the water a little at a time. Too much at once can make the hummus thinner than you'd like.

For ultra smooth hummus, remove the chickpea skins before blending. It's optional, but it makes a noticeable difference.

This hummus tastes even better after 30 minutes in the fridge, giving the flavours time to meld together.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

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