My love for hummus is truly immeasurable. And if you’re reading this blog post, you probably love your hummus just as much as I do. You’ve come to the right place for the best, better than store-bought lemon garlic hummus recipe! And you won’t need tahini, or sesame paste, for this hummus recipe like so many others on the internet.
I’m all about zero waste around here. I hate buying ingredients for recipes that I use once and then they sit in my pantry and fridge for months (or even years) on end. That’s why I wanted to create a BOMB hummus recipe that could be made using simple ingredients you probably already have on hand, or that you can easily pick up and use all up. Tahini is one of those items for me. I’ve bought it before for specific recipes and then left it untouched until I eventually threw it out. So there is no tahini in this hummus recipe.
So if you don’t need tahini for this recipe, what do you need to make this homemade hummus? Well….
Ingredients & alternatives
2 cans of chickpeas: You will need 2- 15 ounce cans of chickpeas or garbanzo beans for this hummus recipe. I’m not really sure why some brands call them chickpeas and others call them garbanzo beans, just seems confusing. Just know they are the same thing. Also for this recipe, we will be using some of the aquafaba, or the bean water for the hummus so don’t dump it out!
Garlic: Grab one bulb of garlic at the grocery store from the produce section for this recipe. We will be using 8 cloves of garlic. That’s right 8. Normal recipes say 2-3 but I wanted this to be super garlicky tasting. Plus I’m one of those people who always adds more garlic than a recipe calls for. If that’s you, just stick to the 8, I already accounted for that 😂
Lemon: Just one lemon will do. If you prefer to use lemon juice purchased from the store, you can use about 2 tablespoons.
Olive oil: I used olive oil, but I’m sure avocado oil would work just as well here.
Salt & pepper: You should already have this at home. If not, do yourself a favor and pick some up to have on hand.
How to make hummus?
This homemade hummus is one of the easiest recipes to make from my blog and it’s definitely one of the tastiest. This would be perfect for a quick snack during the work week or to take to a party as an appetizer.
The first step to making this lemon garlic hummus recipe is to strain the chickpeas. We are going to use the aquafaba, or bean water, in the recipe so drain the cans over a bowl. Once you secure the aquafaba, rinse the beans with cold water.
Next you’ll want to peel the thin shell or film from the chickpeas. This is the only part of the recipe that is time consuming, but it makes the hummus much smoother. If you are short on time or want to avoid this step, you can skip it. It’s totally optional! Your hummus will still come out amazing without stripping the beans.
Now add the chickpeas, lemon juice, garlic and olive oil to the food processor and blend. Slowly add in a tablespoon of aquafaba at a time, until your desired consistency is achieved. I used about 10 tablespoons. Also note that the homemade hummus will thicken a bit in the refrigerator so take that into account.
And that’s it! Now you can scoop the hummus out of the food processor and enjoy! I love dipping carrots, celery, Simple Mills almond flour crackers or Joseph’s mini pita breads in the hummus but feel free to dip any veggie or cracker! I’ve also added this to a sandwich and wrap before and it takes your lunch game to the next level. You really can’t go wrong here!
As you can see, this lemon garlic hummus recipe is so easy to make. According to my first taste tester, my mom, it’s better than store-bought, hence the recipe name! After the first bite, she said the flavor in this hummus recipe is better than the stuff you buy and I 1000000000% agree. But who am I to decide for you — go make it and try for yourself! And let me know how much you love it by tagging @BreatheSweatEat in your stories or photos on Instagram or by rating the recipe below!
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Better Than Store-Bought Lemon Garlic Hummus Without Tahini
Equipment
- Food processor or blender
- Baking spatula
- Strainer
Ingredients
- 30 oz cans of chickpeas (2 15oz cans) Keep the chickpea water
- 8 cloves garlic
- 1 lemon, juiced
- 1 tbsp olive oil ~13g
- 1 tsp salt and pepper
Instructions
- Open both cans of chickpeas and pour into a strainer over a large bowl to keep the aquafaba, or chickpea water. Remove bowl and rinse chickpeas with cold water.
- Optional: Remove the thin shells on all of the chickpeas. While this step isn't mandatory, it makes the hummus turn out much smoother.
- Pour chickpeas, garlic cloves, lemon juice and olive oil into a food processor and blend.
- Slowly add in 10 tbsp's of the aquafaba, or chickpea water. If you desire a thinner hummus, continue adding more water to achieve your desired texture.
- Using a baking spatula, remove the hummus from the food processor into an airtight container. Enjoy with carrots, celery, crackers, mini pitas or chips!