Garlic Hummus Recipe Without Tahini
You'll love this delicious Garlic Hummus Recipe Without Tahini that uses creamy avocado instead! A super easy recipe with simple ingredients, this flavorful dip is perfect for snacking, parties, or a healthy lunch option.
Servings: 6 servings
Ingredients
- 1 cup dried chickpeas, about 1/2 pound or one can garbanzo beans, about 15.5 ounces **See note
- 1/4 teaspoon baking soda
- ½ cup smashed avocado
- 5 tablespoons lemon juice
- 2 cloves of garlic peeled
- ½ teaspoon salt
- freshly ground pepper
- 1 tablespoon olive oil
Instructions
Cook the Dried Chickpeas:
- Soak the chickpeas by placing them in a large bowl and covering with water (about 3-4 inches above the chickpeas). Allow them to soak overnight or at least 8 hours. The chickpeas will expand as they absorb water, so be sure there's enough space in the bowl.
- To cook the chickpeas, drain and rinse the soaked chickpeas. Transfer them to a large pot and cover with fresh water (about 2 inches above the chickpeas).
- Sprinkle 1/4 teaspoon baking soda over the water. Bring the water to a boil, then reduce the heat to low and simmer for 1 to 1.5 hours, or until the chickpeas are tender. Skim off any foam that rises to the surface during cooking.
- Once the chickpeas are very tender, drain and allow to cool for a few minutes.
Note for Canned Beans
- If using canned garbanzo beans, drain and rinse the beans, and then place into a pot on the stove, cover with a few inches of water, and boil for 15-20 minutes or until very tender. Drain and use to make the hummus.
Make the Hummus:
- Place the beans, lemon juice, avocado, garlic, salt, and pepper in a food processor and blend until smooth. Depending on your food processor this may take up to 5 minutes. If the hummus is too thick, add cold water 1 tablespoon at a time until the desired consistency.
- Taste and add more salt and/or lemon juice as needed.
- Pour into a serving bowl, drizzle olive oil over the top, and serve with vegetables, pretzels, or pita chips.
Notes
If Using Canned Beans: Commercially canned garbanzo beans (aka chickpeas) aren’t as soft as needed for hummus so they need to be cooked for a bit. Drain and rinse the beans, and then place into a pot on the stove, cover with a few inches of water, and boil for 15-20 minutes or until very tender. Drain and use as stated in the recipe.
Recipe Variations: While this recipe is perfect as-is, it creates an excellent base for personalization!
- Adjust the garlic level, adding more or less depending on how much you love garlic!
- Add herbs like cilantro or basil
- Incorporate spices like cumin or smoked paprika either into the hummus mixture or sprinkled on top
- If you're sensitive to garlic's intensity, try roasting the cloves before adding them to your hummus. Wrap unpeeled garlic cloves in foil with a drop of olive oil and roast at 400°F for 15-20 minutes until soft and caramelized for a sweeter, more mellow flavor.
- Place leftovers in an airtight container and refrigerate for up to 3-4 days.
- Batch and freeze cooked chickpeas so you can have hummus anytime without buying canned beans! Just cook a larger amount of dried chickpeas and freeze the extras in 1½-cup portions (equivalent to one can). Cool the chickpeas completely after cooking, drain well, and store in airtight containers or freezer bags. Frozen cooked chickpeas maintain their quality for up to 6 months and can be thawed overnight in the refrigerator when needed.
Nutrition
Serving: 1g | Calories: 146kcal | Carbohydrates: 22g | Protein: 7g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 249mg | Potassium: 369mg | Fiber: 7g | Sugar: 4g | Vitamin A: 41IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 2mg
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