How to Make It
Air Fryer Fast Roasted Garlic
Peel a full bulb of garlic and add it to a small ramekin with a tablespoon of light olive oil. Start at 350°F (175°C) for 5 minutes, then lower the heat to 300°F (150°C) for another 10 minutes.
The cloves come out soft, golden, and deeply savory in just 15 minutes — no slow roasting needed.
Prepare the Chickpeas
Drain a can of chickpeas, rinse briefly, and let them drain well. If you want to adjust the consistency later, set aside a few tablespoons of the liquid from the can.
Blend the Ingredients
Add the chickpeas to a food processor along with the roasted garlic, ¼ cup plain yogurt, 1 tbsp raw sesame seeds, 1 tbsp lemon juice, ½ tsp cumin, ½ tsp salt, and 2 tbsp extra virgin olive oil. Blend until smooth and creamy.
Because the yogurt adds acidity, you won’t need much lemon juice — start with the listed amount and add more to taste.
Don’t skip the cumin; it’s what gives hummus that familiar, authentic flavor.
Adjust the Thickness
Open the food processor and check the consistency. This hummus is made thicker than usual so it works as a spread, but you can loosen it with a little more olive oil or some of the reserved chickpea liquid until it reaches the texture you want.
Serve or Store
Spread generously on toasted bread and top with sliced tomatoes, thinly sliced red onion, freshly ground black pepper, and a drizzle of extra virgin olive oil.
Light, filling, and packed with flavor — and you’ll have enough hummus to keep breakfast sorted for the rest of the week. It stores well in the fridge for up to 5 days in a sealed container.
Easy Garlic Hummus (No Tahini)
Ingredients
- 1 15 oz can chickpeas (garbanzo beans)
- ¼ cup plain or Greek yogurt
- 1 tbsp raw or lightly toasted sesame seeds (do not use dark roasted)
- 1 bulb garlic roasted
- 1 tbsp lemon juice
- ½ tsp cumin
- ½ tsp salt
- 2 tbsp extra virgin olive oil
Instructions
- Peel a full bulb of garlic and place in a small ramekin with a tablespoon of light olive oil. Air fry at 350°F (175°C) for 5 minutes, then lower to 300°F (150°C) for another 10 minutes until the cloves are soft and golden.
- Drain and rinse the chickpeas. Reserve a few tablespoons of the liquid if you want to adjust consistency later.
- Add the chickpeas, roasted garlic, yogurt, sesame seeds, lemon juice, cumin, salt, and olive oil to a food processor. Blend until smooth and creamy.
- Check the consistency. Add more olive oil or reserved chickpea liquid a little at a time until it reaches your preferred texture.
- Serve as a spread on toasted bread with sliced tomatoes, red onion, black pepper, and a drizzle of olive oil. Store leftovers in a sealed container in the fridge for up to 5 days.
Watch the Recipe
Notes
- Raw or lightly toasted sesame seeds are essential here — dark roasted seeds will overpower the flavor.
- Start with the listed amount of lemon juice and add more to taste. The yogurt already adds acidity.
- Don’t skip the cumin — it’s what gives hummus its familiar, authentic flavor.
- For a thinner, dippable consistency, add olive oil or aquafaba (reserved chickpea liquid) a little at a time.
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