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 actually make the 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 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 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 and sometimes I can’t be bothered 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 that you see floating in the vinegar. Although it looks a bit scary, it’s made up of enzymes and beneficial bacteria.
Low fat hummus
This hummus recipe is also lower in fat that traditional hummus. I love authentic hummus made with plenty of tahini and extra virgin olive oil. But for something slightly lighter for everyday eating, this is my go-to recipe.
A lot of low fat hummus recipes use fat-free yoghurt 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.
Healthy vegan hummus
This hummus recipe also happens to be vegan. It makes a great addition to any plant-based or vegan meal. I often eat plant-based meals and find that adding a serve of this hummus helps to make them more filling.
Chickpeas are a source of plant-based protein, and they also provide carbohydrates and fibre. Then the tahini and olive oil add some good fats. So overall, the hummus if pretty well balanced.
Ingredients for Easy 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 unhealed 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.
Sea salt and black pepper: To season the hummus. You could leave out the pepper if you prefer, but definitely don’t skip the salt.
Water: Added to the hummus during blending to thin the hummus to your desired consistency.
More easy sauce and condiment recipes
For a red sauce with smoky flavors, this Romesco Sauce only takes five minutes to make with simple pantry ingredients.
This Creamy Vegan Tahini Ranch Dressing is a quick and healthy twist on a classic ranch.
For something green and fragrant, this Parsley Pesto with Cashews can be stirred through pasta or served on its own as a condiment or dip.
You can find all of my dips and sauces on the Sauce Recipes page.
Easy Hummus without Lemon and Garlic Recipe
6 x 1/4 cup serves
- 14oz / 400g can chickpeas, drained
- 2 tbsp + 2 tsp / 40ml / 40g tahini
- 2 tbsp + 2 tsp / 40ml / 40g apple cider vinegar (see Note 1)
- 1 tbsp + 1 tsp / 20ml / 20g extra virgin olive oil
- Sea salt and black pepper, to taste
- Water, as needed
1Place the chickpeas, tahini, apple cider vinegar, olive oil, salt and pepper into a hand blender cup or food processor bowl.
2Blend until smooth, adding splashes of water as you go to thin the hummus to your desired consistency.
3Serve the hummus on its own as a condiment, or in a bowl topped with a little extra olive oil as a dip.
1. Apple cider vinegar – I like the hummus sharp with lots of vinegar, so I use 2 tbsp + 2 tsp / 40ml / 40g vinegar. You can start with half this amount, taste the hummus, then add more to suit your taste.
2. Food scale – The fastest way to make this hummus is to measure out each ingredient in grams straight into your blender cup or processor bowl using a digital food scale. They are inexpensive and make cooking so much easier. I show you exactly how to use them in this post about why you need a food scale in your kitchen.
3. Storage – Store the hummus in an airtight container in the fridge. It should keep this way for 3-4 days.
Serving size: 1/4 cup
Energy: 541kJ (129Cal)
Total Fat: 8.2g
Saturated Fat: 1.1g
Total Carbohydrate: 9.9g
Dietary Fibre: 6.5g