Easy Hummus Recipe Without Tahini
Easy Hummus Recipe Without Tahini ~ deliciously creamy with just a hint of lemon. No tahini needed and this healthy appetizer comes together in a jiffy!
I haven’t sworn off tahini and have nothing against it, but the last time I bought it I could only find it in a super size jar that could have easily come off the shelves of Sam’s Club (but didn’t). Waste! I couldn’t use it all before the expiration date and ended up throwing away a good portion of it away.
When we were in Florida recently, I bought a container of the local grocery store’s own hummus and was really disappointed ~ thick, tasteless and a little clumpy ~ whaaat? I swore when I got home I would make the kind of hummus I like to eat ~ creamy, full of flavor with a hint of lemon.
Easy Hummus Recipe Without Tahini recipe rivals any I’ve had with tahini and since I usually have everything on hand to make it (except tahini), it’s easier than a trip to the store for pre-packaged and takes about as much time.
I love how creamy it is and the bright flavor fresh lemon adds. Keep reading and see how to make the best hummus. Ever.
I’m ready to deliver on my promise for a tip for making the best hummus. I’d like to say I gave birth to this tip (but that would be similar to Al Gore and the internet) but I did not.
I read it and tried it and it’s definitely my new favorite and best tip when making hummus. Here it is: take the skins off the chick peas.
I’ve made hummus with and without the chick peas being de-skinned (is that a word?) but for the creamiest hummus you’ll ever eat, those skins must come off. Leaving the skins on, no matter how long I blend, the hummus still has a sluggish, rustic texture to it.
Now you may be thinking ~ really? Every single chick pea? Is she crazy? Yes. . .and yes. It’s a bit tedious and takes more time than just emptying the can into your food processor, but it’s worth it. And if you’re going to make your own hummus, you may as well make the best darn hummus ever. Back to de-skinning the chick peas. It’s totally painless. They don’t feel a thing. Just give each one a little pinch and the skin falls right off.
- 2 cans of chick peas, drained and skins removed
- 2 cloves of garlic, whole
- 2 tablespoons of olive oil
- 1/4 teaspoon of cumin
- 1/2 teaspoon of salt (or more to taste)
- 1 1/2 tablespoons of fresh squeezed lemon juice (or more to taste)
- Up to 1/2 cup of water (all the water may not be used)
In a small sauté pan, warm the olive oil over low heat then drop in the garlic cloves. Simmer 5 minutes to flavor the olive oil, stirring occasionally so the garlic doesn’t burn. Remove from the heat to cool and throw away the garlic cloves.
Drain the chick peas and remove the skins just by gently rubbing them individually between your finger and thumb.
Add the chick peas to the food processor then add the olive oil, cumin, salt and lemon juice.
Pulse until the check peas are coarsely chopped, then begin adding the water a little at a time. Blend at full power until your hummus has a silky, creamy texture.
This is the consistency you’re looking for:Tast
Taste it and adjust the salt and lemon juice according to your own preferences.
- As an appetizer with pita bread (or pita chips) and veggies.
- On an English muffin topped with an over-easy egg for breakfast.
- As a sandwich spread instead of mayo (turkey, lettuce, tomato on a whole grain bread).
What’s your favorite way to enjoy hummus? Enjoy!
- 2 cans chick peas drained and skins removed
- 2 cloves garlic whole
- 2 tablespoons olive oil
- 1/4 teaspoon cumin
- 1/2 teaspoon salt or more to taste
- 1 1/2 tablespoons fresh squeezed lemon juice or more to taste
- 1/2 cup of water all the water may not be used
In a small sauté pan, warm the olive oil over low heat. Drop in the garlic cloves and simmer 5 minutes to flavor the olive oil, stirring occasionally so they don’t burn then remove from heat and discard the garlic..
Drain the chick peas and remove the skins.
Add the chick peas to the food processor along with the olive oil, cumin, salt and lemon juice.
Pulse until the check peas are coarsely chopped, then begin adding the water a little at a time, blending at full power.
When your hummus looks like this:
When the hummus reaches a creamy consistency, taste and adjust the salt and lemon juice according to your own preferences.