Roasted garlic hummus recipe without tahini is great for a healthy snack, appetizer, or sauce. You can add it to any of your meals for a burst of flavor.
About Roasted Garlic Hummus
If you need a garlic hummus recipe without tahini, you will love this one.
While tahini makes your hummus more authentic, it's not always easy to find and can be cost-prohibitive.
In fact, all of my hummus recipes are hummus made without tahini because I never have tahini.
Roasted garlic: This garlic hummus is made with roasted garlic to
Chickpeas: Look for reduced-sodium or no salt added chickpeas to keep sodium down, but draining & rinsing the chickpeas really well helps reduce the sodium by over 40%.
Olive oil: To bind the hummus, you'll need a little oil. Olive oil is my preferred choice for richness and extra flavor.
Lemon: For brightness and a hint of tanginess, add lemon juice. Fresh is best, but bottled lemon juice could work in a pinch.
Water: Add water to help the hummus mixture come together. You can alternately use extra olive oil or lemon juice in its place.
Salt: Any kind of salt will work in this roasted garlic hummus recipe without tahini.
- Roasted garlic 1 tablespoon: $1.04
- Chickpeas 1 (15-ounce) can: $0.98
- Olive oil 1 tablespoon: $0.24
- Lemon ½: $0.25
- Water: $0
- Salt ¼ teaspoon: $0.01
TOTAL COST: $2.52 or $0.32/serving (Based on San Diego grocery stores 2023)
Note that this is not the recipe; it's simply to show the cost breakdown of ingredients. Scroll down to the full recipe to see the specific ingredients and directions.
How to Make Garlic Hummus Without Tahini
Time needed: 10 minutes
It's simple. to make a roasted garlic hummus recipe without tahini:
- Add ingredients to a mini food processor.
- Blend until smooth.
*You need to make roasted garlic to have roasted garlic hummus. If you don't have time or want to, you can simply replace the roasted garlic with 2 cloves of garlic. Add more if needed.
Feel free to add fresh herbs like parsley, basil, or thyme.
Alternative Prep & Cooking
If you don't have a mini food processor, you can prepare this garlic hummus recipe without tahini in a blender.
How to Make Allergy-Friendly
This is naturally vegan, gluten-free, dairy-free, egg-free, nut-free, and soy-free.
How to Fix a Mistake
Too thick: Add a little extra olive oil, water, or lemon juice by the teaspoons.
Too thin: Add an extra ¼ cup of chickpeas. Blend and add more as needed.
Lacking flavor: Let the hummus sit for at least 30 minutes. Then feel free to add extra lemon juice, roasted garlic, or olive oil. You can also add red pepper flakes, fresh herbs, or additional salt.
Making hummus ahead of time is a great idea so the flavors have time to come together.
You can also prepare the roasted garlic in advance and then blend the garlic hummus recipe without tahini ingredients together when you're ready.
Keep in an airtight container in the fridge for up to 6 days. I don't recommend freezing hummus.
Frequently Asked Questions
Yes! While it won't be authentic, garlic hummus can still be delicious without tahini using the recipe below.
Thanks to the garlic and chickpeas, this roasted garlic hummus is a nutritious snack, especially when served with veggies for extra nutrients.
Chickpeas provide fiber and protein, while garlic has antioxidants.
One ¼ cup serving of roasted garlic hummus has 5 grams of protein, 4 grams of fiber, and 8% RDA of iron.
What to Serve with Roasted Garlic Hummus
Serve with veggies and pita chips as a snack. Or fill mini peppers for a yummy snack of peppers and hummus.
If you like easy recipes, I know you'll love this simple, flavorful hummus recipe. No need for tahini or a bunch of ingredients to make a tasty snack.
Roasted Garlic Hummus
- 1 tablespoon roasted garlic
- 1 (15-ounce) can chickpeas rinsed & drained
- 1 tablespoon olive oil
- 1-2 tablespoon lemon juice
- 1-2 tablespoon water
- ½ teaspoon salt
- Add all ingredients (starting with 1 tablespoon of lemon juice and 1 tablespoon water) in the order listed to a food processor or blender.
- Process until completely smooth. Add more lemon juice and/or water as needed.
- Keep in an air-tight container in the refrigerator for up to 5 days.
This post was originally published on June 6, 2013. Text, recipe, and photos have been updated.