This Easy Hummus without Lemon and Garlic is made with basic pantry ingredients. Just a can of chickpeas, tahini, apple cider vinegar, olive oil, salt, and pepper. No need to buy hummus at the supermarket ever again.
Don’t have a food processor? No problem. I make this hummus using a simple hand blender for easier washing up. You can watch how I do this in the recipe video below.
Healthy hummus recipe
I eat this hummus weekly with a range of foods. It’s great served with this Easy Gluten Free Flatbread. You can also enjoy it as a condiment with meats like chicken or steak. Or you can dollop it over roasted vegetables, salads, and buddha bowls.
If you’re making a sandwich or a wrap, you can use the hummus as a healthy spread instead of butter. I also like to eat it with raw carrots or spread it over rice cakes as a healthy snack. It really is super versatile.
What can replace lemon in hummus
Apple cider vinegar is the secret ingredient that replaces lemon and garlic in this hummus recipe. I love hummus made with fresh lemon juice and minced garlic. However, I don’t always have lemons at home, or sometimes I don’t feel like peeling and mincing cloves of garlic.
Apple cider vinegar adds sharpness and cuts through the creaminess of the chickpeas and tahini beautifully. I use raw and unfiltered apple cider vinegar for added health benefits. Raw and unfiltered apple cider vinegar retains the “mother,” which is the cloudy formation you see floating in the vinegar. Although it looks a bit scary, it’s made up of enzymes and beneficial bacteria.
What can replace fresh garlic in hummus
If you don’t have fresh garlic at home, you can use garlic-infused olive oil as a substitute when making hummus. Garlic-infused oils can be quite strong, so in this hummus recipe, I usually swap out just 1 teaspoon (about 5 grams) of regular olive oil for garlic oil, then taste and add more if needed.
You can also make hummus without any garlic flavor at all. As long as you season your hummus well with salt and pepper, it shouldn’t taste bland. Plus, adding an acidic flavor – like the apple cider vinegar in this recipe – livens up the hummus, so you don’t miss the garlic.
Is hummus low fat
This hummus recipe is lower in fat than traditional hummus. I love the authentic version made with plenty of tahini and extra virgin olive oil. But for something slightly lighter for everyday eating, this is my go-to choice.
A lot of low-fat hummus recipes use no-fat yogurt in place of tahini and olive oil. However, for this recipe, I wanted to keep a more traditional hummus flavor. I still add good-quality extra virgin olive oil and tahini, but I use slightly less than other recipes. Then I add splashes of water as I’m blending the hummus to thin it out to a creamy consistency.
Ingredients for hummus without lemon and garlic
- Chickpeas – I use canned chickpeas for convenience. I have found that some brands of chickpeas blend a bit drier than others. However, you can easily adjust how much water you add during the blending process to get your preferred consistency.
- Tahini – To add creaminess and a traditional hummus flavor. I prefer to use hulled tahini, as unhulled tahini is more bitter.
- Apple cider vinegar – To replace the need for lemon and garlic. As I mentioned above, I like to use raw and unfiltered apple cider vinegar for added health benefits.
- Extra virgin olive oil – For extra richness and flavor. Since we don’t use a lot of olive oil, I recommend using the best quality extra virgin olive oil you can find.
- Salt and black pepper – To season the hummus. You could leave out the pepper if you prefer, but definitely don’t skip the salt otherwise the hummus will taste bland.
- Water – Added to the hummus during blending to thin it out to your desired consistency.
How many calories are in this hummus
Each quarter cup serve of this hummus contains 129 calories with 4 grams of protein and 6.5 grams of fiber.
The ingredients also provide a range of health benefits:
- Tahini and extra virgin olive oil contain good fats.
- Unfiltered apple cider vinegar, used instead of lemon in this recipe, provides beneficial bacteria.
- Chickpeas are a source of plant-based protein and fiber.
As such, this hummus can be a great addition to a healthy diet.
Easy Hummus without Lemon and Garlic Recipe
Recipe video below. This easy hummus without lemon or garlic uses apple cider vinegar for a tangy kick. Made with a hand blender, cleanup is quick. It’s high in fiber and provides plant-based protein. Enjoy it as a condiment, over grain bowls, as a spread, or with fresh vegetables for a healthy snack.
- Serves: 6 x 1/4 cup serves
- Prep time: 5 mins
- Cook time: 0 mins
Ingredients
- 14 oz (400 g) can chickpeas, drained and rinsed
- 8 tsp (40 g) tahini
- 8 tsp (40 g) apple cider vinegar (see Note 1)
- 4 tsp (20 g) extra virgin olive oil
- Salt and black pepper, to taste
- Water, as needed
Instructions
- Combine ingredients
Add the chickpeas, tahini, apple cider vinegar, olive oil, salt, and pepper to a hand blender cup or the bowl of a food processor (see Note 2).
- Blend until smooth
Blend the mixture until smooth, adding a small amount of water at a time until you reach your desired consistency.
- Serve and enjoy
Transfer the hummus to a bowl. Drizzle with more olive oil if desired, and serve as a dip, spread, or condiment.
Notes
- Apple cider vinegar – I like hummus quite sharp, so I use 8 tsp (40 g) of vinegar. If you’re not sure how much you will like, start with half, taste the hummus, and add more as needed.
- Measuring the ingredients – The easiest way to make this hummus is with a digital kitchen scale. You can place your blender cup or food processor bowl on the scale and measure each ingredient in grams directly into it. I often use a glass jar that’s wide enough to fit my hand blender – after blending, you can simply screw on the lid and store the jar straight in the fridge.
- Storage – Store the hummus in an airtight container in the fridge. It should keep well for up to 4 days.
Recipe video
Watch the recipe video to see how to make Easy Hummus without Lemon and Garlic.
Frequently asked questions
You can use apple cider vinegar instead of lemon juice in hummus. The vinegar provides a similar tangy acidity and helps balance the creamy texture of the chickpeas and tahini.
Yes. You can make hummus without lemon or garlic by using apple cider vinegar in place of lemon juice and omitting the garlic entirely. The acidity from the vinegar keeps the hummus balanced.
A good substitute for garlic in hummus is garlic-infused olive oil. It adds a subtle garlic flavor without the need to use fresh cloves.
Yes. Hummus made with chickpeas, tahini, olive oil, and seasonings is naturally gluten free. If you’re using store-bought tahini, seasonings, or canned chickpeas, always check the ingredient list to ensure there are no gluten-containing additives.
Hummus without garlic is lower in FODMAPs than traditional versions because garlic is a high-FODMAP ingredient. However, chickpeas still contain moderate FODMAP levels, so a smaller portion size is important if you follow a low-FODMAP diet.
Yes. You can make hummus without a food processor by using a hand blender (stick blender). It’s easy to clean and still produces a smooth, creamy texture.
Traditional hummus is not low fat because it contains tahini and olive oil, both of which are sources of healthy fats. However, you can make a lower-fat version by reducing the amount of tahini and oil and using water to thin the hummus while blending.
You can add spices like smoked paprika, ground cumin, ground coriander, cayenne pepper, or chili powder to hummus to boost its flavor. These spices give your hummus more depth, warmth, or heat, depending on your preference.
You can eat hummus with a wide variety of foods including flatbread, raw vegetables like carrots and cucumbers, grilled meats like chicken or steak, or as a spread in sandwiches and wraps. It also works well on rice cakes, salads, roasted vegetables, and buddha bowls.
Store hummus in an airtight container in the fridge for up to 4 days. For longer storage, you can freeze it, but the texture may change slightly after defrosting.
Ran out of lemons and used ACV. Paprika and a dash of harissa, very happy tummy here today xx Thxnk you.
Great to hear you enjoyed it! Adding the paprika and a dash of harissa sounds delicious.
Je vais essayer votre recette demain et je vous en redonne des nouvelles. Merci Beaucoup
Merci, j’espère que vous l’aimerez
Thank you Lilian. Your recipe just saved my day. No Lemon in the house but I had 2 bottles of apple cider.
The hummus came out so creamy😋. I added some garlic. My daughter was astonished with the result. I told her, I ain’t taking the glory… Let’s thank Lilian for this awesome deliciousness.
Thank you for your hardwork and for sharing your brilliant ideas!!
Thanks Angel, I’m so happy to hear that you and your daughter enjoyed it!
A lovely hummus, thank you. I added more vinegar as you suggested, plus, some cumin and paprika to the mix…delicious. I always make my own hummus and us it for everything. This is a versatile and great option. As I cook my own chickpeas I drained off the liquid and used a little of the liquid rather than plain water…
Thanks Heather, I’m so happy you’re enjoying it! Adding some cumin and paprika is a great idea too 🙂
Stunning, I make my hummus all the time. Tonight I was out of lemon!!
When I saw your recipe with ACV
you just made me the happiest woman! I’ve been a vegan chef for 20 years, and it’s always exciting to see new recipes. And the apple cider vinegar is brilliant. Thank you thank you thank you
That’s so great to hear, thank you! It’s such a handy recipe for when you’re out of lemon 🙂
I cannot wait to try this. I have a lemon allergy.
I hope you enjoy it 🙂
I made this recipe and I have to say that I will never buy hummus at the store again. It came out so creamy and absolutely delicious. Thank you so much for the recipe!
Thanks Nicky, that’s great to hear! I make it multiple times each week myself 🙂