Hummus Without Garlic

This no garlic hummus has been my go to when guests arrive with sensitive noses or when I want the pure nutty brightness of chickpeas and tahini to shine. I first developed this version after hosting a brunch where several friends asked for no garlic options. The result is a creamy dip that keeps the familiar hummus character but feels cleaner and brighter on the palate. It became a frequent request at gatherings because it pairs with everything from warm pita to crisp vegetables. I discovered how little is needed to make hummus sing while experimenting with different ratios of tahini and lemon juice. Removing garlic revealed more room for the tahini to provide its toasted sesame backbone and for the lemon to lift the flavors. The smoked paprika and a tiny amount of ground cumin add warmth and color without overpowering the simplicity. Texture is everything here; the inclusion of ice cubes during blending creates a lighter, airier outcome that rivals restaurant style hummus.

Ingredients

• Chickpeas: 1 can 15 ounces, drained and rinsed. Use a good quality brand such as Eden or Goya if available. Canned chickpeas save time and yield a consistent texture after thorough rinsing and draining.
• Tahini: 1/4 cup. Look for a smooth, well mixed sesame paste. Brands with a slightly roasted flavor add depth. If separated, stir the jar until uniform before measuring.
• Olive oil: 2 tablespoons plus extra for drizzling. Choose a fruity extra virgin olive oil for finishing and a neutral oil if you prefer a lighter base during blending.
• Lemon juice: 2 tablespoons freshly squeezed. Fresh juice adds brightness and avoids the metallic edge canned lemon products can give.
• Ground cumin: 1/2 teaspoon. Adds warm aromatic notes. Toast whole cumin seeds briefly and grind if you want a fresher flavor.
• Smoked paprika: 1/4 teaspoon for subtle smoke and color. Regular paprika can be used if you prefer no smoke.
• Salt: 3/4 teaspoon. Start here and adjust to taste at the end. Use fine sea salt for even distribution.
• Ice cubes: 2 to 3. These help create a lighter, creamier texture by chilling the mixture during blending.
• Water: 2 to 3 tablespoons to adjust consistency. Use as needed to reach the desired creaminess.
• Garnish: Chopped parsley and sesame seeds optional for color and contrast. Extra smoked paprika and a drizzle of olive oil create an appealing finish.

Instructions

Combine the base ingredients: In the bowl of a food processor place the drained and rinsed chickpeas, 1/4 cup tahini, 2 to 3 ice cubes, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, and 3/4 teaspoon salt. Using the processor blade ensures the tahini and chickpeas emulsify together. Pulse a few times to break down the chickpeas before running continuously so the machine works efficiently. Blend until smooth: Run the food processor on medium high. Scrape down the sides with a spatula every 20 to 30 seconds to incorporate any pockets of tahini. You are aiming for a velvety texture with no visible chickpea bits. Keep an eye on the consistency and stop to scrape as needed. This step usually takes 1 to 2 minutes depending on the motor power of your appliance. Adjust texture with water: With the processor running, add 1 tablespoon water at a time until the hummus reaches the creaminess you prefer. Two to three tablespoons is common. The ice cubes break the emulsion slightly and the water rounds it back out without diluting flavor. Season and fine tune: Taste and adjust salt and lemon. If you want more warmth add a pinch more cumin. If the hummus seems flat add an extra teaspoon of lemon juice. Blend briefly after adjustments to integrate the flavors. Serve and garnish: Transfer to a serving bowl, smooth the top with the back of a spoon and drizzle a little olive oil over the surface to keep it glossy and moist. Sprinkle with smoked paprika for color, and add chopped parsley and sesame seeds if using. Serve with warm pita, raw vegetables, or use as a spread in sandwiches and wraps.

Storage Tips

Store in an airtight container in the refrigerator for up to three days. Press a piece of plastic wrap directly onto the surface of the hummus prior to sealing the container to reduce oxidation and drying. For longer storage, freeze in portions in freezer safe containers leaving a small headspace. Thaw overnight in the refrigerator and stir vigorously or process briefly in a blender to return to a silky texture. Reheat gently at room temperature before serving to bring back the aroma of olive oil and lemon.

Ingredient Substitutions

If tahini is not available use 2 tablespoons of natural unsweetened unsalted peanut butter as an emergency substitute but expect a different flavor profile. Swap canned chickpeas for 1 1/2 cups cooked dried chickpeas for a fresher taste. For oil alternatives use avocado oil for a neutral finish. To reduce sodium, omit added salt and increase lemon slightly then add a pinch of salt at the table to individual servings.

Serving Suggestions

Serve this hummus with warm pita pockets, toasted flatbreads, or crisp vegetable sticks such as carrots and cucumbers. For heartier plates use it as a spread in wraps with roasted vegetables and feta or as a base for grain bowls topped with roasted chickpeas and herbs. Garnish with a drizzle of olive oil, a sprinkle of sesame seeds, and a few paprikas for visual appeal. It pairs well with olives, pickled vegetables, and grilled meats for a varied meze board.

Cultural Background

The spread traces its roots to the Eastern Mediterranean region where ground chickpeas and sesame paste have been combined for centuries. Each country has its variation and preferred accompaniments. While garlic is common in many recipes, several traditional preparations emphasize sesame and lemon more heavily. This version nods to that heritage while honoring contemporary preferences for milder flavors and quick preparation with canned legumes.

Seasonal Adaptations

In spring and summer elevate the hummus with fresh herbs such as dill or mint folded in before serving. In autumn add a swirl of roasted pumpkin or sweet potato puree with a dash of smoked paprika for a seasonal twist. For holidays consider topping with spiced roasted nuts and pomegranate seeds for color and crunch.

Meal Prep Tips

Make a double batch and portion into single serve containers for grab and go lunches. Keep a small jar of extra olive oil and lemon wedges in the fridge to refresh each portion before serving. Use as a protein rich spread for sandwiches through the week. When packing for lunches include sturdy dippers like pita chips to avoid sogginess from softer vegetables.

This garlic free hummus is reliable, delicious, and versatile. Whether you are serving a crowd or packing lunches, it delivers comfort and bright flavor with minimal effort. Try it once and you may find it sits on your weekly rotation as it did in mine.