This oil-free garlic hummus is for anyone who loves garlic and hummus with a bit of kick. This delicious homemade hummus dip or spread goes beautifully with fresh and grilled veggies, like Grilled Eggplant with Hummus and Tomatoes, as well as crispy Oven-Baked Tortilla Chips.
I made this homemade hummus for my mom and husband, who eat hummus almost daily. They both LOVE it! Kevin's favorite go-to lunch is hummus, tomato, and kale sandwich on toasted Ezekiel bread. Mom puts a thick layer of it on whatever or will just eat a spoon full of it—almost like Zohan's dad who dips his eyeglasses into a platter of hummus and eats it, and then stirs it into his coffee. Lol!
Best Garlic Hummus (Oil Free) has 6 key ingredients:
- Chickpeas
- Garlic
- Lemon
- Tahini
- Cayenne pepper
- Ground cumin
How to Prepare
Drain and measure about ½ cup of the liquid from the canned chickpeas, discarding the remaining liquid. Put drained chickpeas and ½ cup of the liquid along with the remaining ingredients into a high-speed blender and blend until creamy. Salt to taste and serve with raw veggies or Oven Baked Tortilla Chips.
Note: If you want a milder garlic flavor, use roasted garlic: Wrap 4 peeled cloves of garlic in foil and bake for 30 to 35 minutes at 375°F (190°C) or until soft. Remove, cool to room temperature, and add to the blender.
Frequently Asked Questions about Hummus (or is it Hommus?)
Hummus and hommus are used interchangeably. There's no difference in terms of the recipe, but there is a slight difference in the pronunciation of the word. Hummus sounds like hum-muhs whereas hommus is pronounced hoo-muhs. Americans typically say hummus, whereas the British will often use hommus. Not to confuse matters more, but there are other alternatives, such as hoummos, hoummus, and hommos.
Generally speaking, hummus is considered a healthy alternative to other dips and spreads. For example, comparing hummus to a dairy-based cheese or spread, it's lower in saturated fat and contains beneficial fiber from the chickpeas. This homemade hummus recipe omits the oil, which also helps to lower the calorie density of this savory dip, making it easier on the waistline.
This savory homemade hummus makes an excellent dip for raw veggies and Oven-Baked Tortilla chips. But it can also be used as a spread with grilled veggies and a sprouted grain tortilla for an easy wrap, as well as Grilled Eggplant with Hummus and Tomatoes. Hummus can easily be added as a buddha bowl sauce or thinned out and used as a salad dressing for Easy Rainbow Salad.
Leftover homemade hummus stores well in an airtight container in the refrigerator for up to five days. Freezing is not recommended.
We hope you love this oil free homemade hummus as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
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Best Garlic Hummus (Oil Free)
- Total Time: 10 minutes
- Yield: 8 1x
- Diet: Vegan
Description
This oil-free garlic hummus is for anyone who love garlic and hummus with a bit of kick. This delicious dip or spread goes beautifully with fresh and grilled veggies, like Grilled Eggplant with Hummus and Tomatoes, as well as crispy Oven-Baked Tortilla Chips. #hummusrecipe #oilfree #healthyveganrecipes #danielfastrecipes #nooil #wfpb
Ingredients
- 1 15-ounce (425 grams) can low sodium (or no salt added) chickpeas
- ½ cup (118 ml) liquid from the can of chickpeas (or water from the boil)
- 2 garlic cloves, chopped
- ¼ cup (59 ml) lemon juice
- ⅓ cup (30 ml) sesame tahini
- ½ tsp (2.8 grams) cayenne pepper
- 1 tsp (5.7 grams) ground cumin
- salt to taste (I used ½ tsp salt)
Instructions
Drain and measure about ½ cup (118 ml) of the liquid from the canned chickpeas, discarding the remaining liquid. Put drained chickpeas and ½ cup (118 ml) of the liquid along with the remaining ingredients into a high-speed blender and blend until creamy. Salt to taste and serve with raw veggies or Oven Baked Tortilla Chips.
Note: If you want a milder garlic flavor, use roasted garlic: Wrap 4 peeled cloves of garlic in foil and bake for 30 to 35 minutes at 375°F (190°C) or until soft. Remove, cool to room temperature, and add to the blender.
Notes
EQUIPMENT / SUPPLIES
- Can opener
- Strainer
- Measuring cup
- Measuring spoons
- Blender
- Prep Time: 10 minutes
- Category: Snacks
- Method: Blender
- Cuisine: Mediterranean
Caroline Hagen
Delicious and easy to make!
Gigi & Sersie
Thanks for giving it a try, Caroline! We're so glad you liked it. 🙂
Janne P Swearengen
Where do you find oil free tahini?