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Lemon dill hummus in a white bowl served with fresh vegetable and pita chips on the side.

Easy Hummus without Garlic

This Hummus without Garlic is bright, zesty, and easy to make! It comes together in just 5 minutes, and is naturally vegan and gluten-free!
5 from 2 votes
Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer
Cuisine Gluten-free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Servings 8
Calories 156 kcal


  • 1 ½ cups cooked chickpeas (15 oz can)
  • cup runny tahini
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice, freshly squeezed (or more to taste)
  • ½ teaspoon garlic powder (optional, for depth of flavor)
  • ¼ teaspoon salt (or more to taste)
  • Freshly cracked black pepper
  • 3-4 tbps ice cold water

Optional ingredients

  • 1 ½ teaspoon lemon zest
  • cup dill, chopped


  • In a food processor or a high-speed blender, place the chickpeas, tahini, olive oil, lemon juice, garlic powder, salt, and black pepper. Blend until very smooth, adding water as needed to blend, and/or to reach your desired consistency. You may need to stop and scrape down the sides a few times.
    1 ½ cups cooked chickpeas, ⅓ cup runny tahini, 3 tablespoons olive oil, 2 tablespoons lemon juice, freshly squeezed, ½ teaspoon garlic powder, ¼ teaspoon salt, Freshly cracked black pepper, 3-4 tbps ice cold water
  • Add lemon zest and dill and pulse a few times just until combined. Taste and adjust the flavor if needed, adding more lemon juice, salt, or black pepper to taste.
    1 ½ teaspoon lemon zest, ⅓ cup dill, chopped
  • Transfer to a bowl, top with desired garnish, and serve!


Fridge: Transfer to a container and store in a refrigerator for up to 6 days.
Freezer: This recipe is not freezer-friendly.


Calories: 156kcal
Keyword easy, hummus no garlic, quick, spring, Summer
Tried this recipe?Let us know how it was!