Hummus Recipe Without Tahini

This hummus recipe without tahini is a simple, creamy, and flavorful dip made with basic ingredients like chickpeas, olive oil, garlic, and lemon juice. It’s a great option for those who are allergic to sesame or prefer a lighter version of the classic hummus. This easy-to-make hummus is perfect for snacking, as a spread, or as an appetizer at any gathering.

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Prep Time 9

Total Time 9

Servings: 4

Course: Appetizer

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

1 can of chickpeas or 1.5 cups of cooked chickpeas
3 tbsp olive oil
2 cloves garlic minced
1 lemon juiced
1/2 tsp ground cumin
Salt to taste
1-2 tbsp water to adjust consistency
Optional: paprika parsley, or olive oil for garnish

Equipment

Food processor or blender
Measuring spoons
Serving bowl
Knife and chopping board (for garlic and lemon)

Method

Prepare the Chickpeas: Drain and rinse the chickpeas under cold water if using canned. If using dried chickpeas, cook them until soft.
Blend the Ingredients: In a food processor, combine the chickpeas, olive oil, garlic, lemon juice, cumin, and salt. Blend until smooth. If the mixture is too thick, add water a tablespoon at a time until you reach your desired consistency.
Taste and Adjust: Taste your hummus and add more salt or lemon juice if necessary.
Serve: Transfer the hummus to a serving bowl. Drizzle with olive oil, and garnish with parsley, paprika, or a sprinkle of cumin if desired. Serve with pita, veggies, or as a spread for sandwiches.

Notes

Customization: You can add roasted vegetables, like red peppers or beets, to make flavored hummus.
Storage: Store the hummus in an airtight container in the fridge for up to 4-5 days.
Consistency: For a creamier texture, feel free to add a tablespoon of Greek yogurt or a little more olive oil.