My favorite hummus from a store comes from the deli counter of a small local shop. The owner confidently states “If you come back for anything, it’ll be for the hummus.” He was right. The first thing you notice is the GARLIC. It punches you right in the face, but it’s absolutely delicious! I was determined to try making a homemade version just as garlicy, and I believe this recipe just about achieves that goal!

Oil free vegan hummus
This smooth hummus is loaded with spicy garlic to make it a flavor powerhouse. Bright citrus notes round it out. Easy and inexpensive to make!

The texture of hummus can be affected by oil (or the absence of it), and because this recipe is oil free it may not completely have the texture you are used to with hummus that uses oil or a bit more tahini than this one. But this garlic hummus is very creamy, and it will become a bit “thicker” in texture after you chill it in the refrigerator. If you do not want to use tahini (tahini is not oil, and does not contain it unless a manufacturer adds it to the product – tahini is ground seeds), you can substitute aquafaba. Aquafaba is the liquid from the can of chickpeas or from cooking the chickpeas if you made them from scratch.

The texture of this hummus is extra creamy.
Lovely texture is created by blending all the spices before adding the chickpeas.

Whether you use canned chickpeas or ones made from scratch can somewhat alter the texture of your hummus too. Both will work fine. The hummus in the photographs was made using chickpeas prepared from scratch (dry chickpeas), cooked using an InstantPot.

Oil free hummus with garlic and lemon

Super Garlic Hummus

This recipe makes a lot of hummus that has a bright garlic lemon flavor. If you don’t plan to use a lot, you may want to half the recipe.
4.50 from 2 votes
Print Pin Rate
Course: Sauces, Spreads & Condiments
Cuisine: Comfort Food, Mediterranean, Middle Eastern
Keyword: aquafaba, chickpeas, garlic, lemon, lemon juice, tahini
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 16 Servings
Calories: 58kcal
Author: Jen deHaan

Ingredients

Instructions

  • Add the garlic, garlic powder, lemon juice, lemon zest, sea salt, and tahini (or aquafaba) to food processor and blend until smooth.
  • Add chickpeas and aquafaba gradually and blend until you reach desired texture.
  • Store in an air tight glass container in the refrigerator for about a week. The hummus will become a bit thicker after chilled.

Notes

You can substitute the tahini for aquafaba for a lower calorie hummus (do note that this recipe, even with the tahini, is low fat and oil free). Aquafaba is the liquid from the can or cooked chickpeas. When purchasing your tahini, ensure it does not have oil added to the ground seeds by checking the label. Nutritional data includes tahini.
Nutrition Facts
Super Garlic Hummus
Amount per Serving
Calories
58
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0
g
0
%
Cholesterol
 
0
mg
0
%
Sodium
 
293
mg
13
%
Potassium
 
95
mg
3
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
2
g
4
%
Vitamin A
 
5
IU
0
%
Vitamin C
 
3.5
mg
4
%
Calcium
 
22
mg
2
%
Iron
 
0.8
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Customized it?Let us know how it was in the comments!

This hummus is particularly good as a dip for vegetables or crackers. I also use it in bowls, wraps and sandwiches all the time – that’s where the garlic shines! The hummus does not get lost when combined with all of those other ingredients. This garlic hummus is excellent as part of a platter for entertaining friends, too!

The photos have a dash of paprika sprinkled on top. This, of course, is optional.

Super Garlic Hummus is oil free and low fat. Bright citrus overtones. Try this easy recipe for hummus.
This inexpensive hummus is so easy to make. Don’t have time right now? Save this recipe on Pinterest for later!
Jen deHaan
Jen deHaan

Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.

Articles: 223

4 Comments

  1. 4 stars
    I appreciate the effort to make this low fat. Please note however, that tahini has fat in it. For those hoping to reduce their fat intake as much as possible, consider removing the tahini entirely.

4.50 from 2 votes

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