Easy Hummus Recipe Without Tahini
Watch the VIDEO to make this easy HOMEMADE Hummus Recipe Without Tahini! Delicious, creamy with fresh garlic, chickpeas and a hint of lemon. No tahini needed. 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). I couldn’t use it all before the expiration date and ended up throwing a good portion of it away.
When we were in Florida last March, 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 just a hint of lemon.
This Easy Hummus Recipe rivals any I’ve had with tahini and since I usually have everything on hand to make it, it’s easier than a trip to the store for pre-packaged and takes about as much time.
How do I make super creamy hummus?
I read this trick, tried it and it’s definitely my new favorite and best tip for super creamy hummus. Here it is: take the skins off the chick peas.
I’ve made hummus with and without de-skinning the chick peas but for the creamiest hummus you’ll ever eat, those skins must come off. Leaving the skins on, no matter how long the chick peas are blended, the hummus still has a sluggish, rustic texture.
Now you may be thinking ~ really? Every single chick pea? Is she crazy? Yes. . .and yes. It’s a little tedious and takes a minute or so longer than just emptying the can into the 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 between your finger and thumb and the skin falls right off.
Can I make hummus without tahini?
Yes ~ and here’s how.
Easy Hummus Recipe Ingredients:
- Chick peas, drained and skins removed
- Olive oil
- Sea salt (or more to taste)
- Fresh squeezed lemon juice (or more to taste)
In a small skillet, warm the olive oil over low heat then drop in the garlic cloves. Simmer 5 minutes to flavor the oil, stirring occasionally so the garlic doesn’t burn then remove from the heat to cool and throw away the garlic cloves.
Next drain the chick peas and remove their skins.
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 and blend at full power until the hummus has a silky, creamy texture.
This is the consistency you’re looking for ⇓
Taste and adjust the salt and lemon juice according to your own preferences.
Besides scooping with pita, what can I do with this hummus?
Good question. Here are a few suggestions:
- Serve as an appetizer with pita bread (or pita chips) and fresh colorful veggies.
- Slather some on an English muffin then add an over-easy egg for breakfast.
- Smear some on a sandwich instead of mayo (think turkey, lettuce, tomato on a whole grain bread).
- Include in one of my favorite appetizer recipes.
How long will this homemade hummus last?
This homemade hummus will last in a sealed container in the refrigerator 4-5 days.
Can I freeze homemade hummus?
Yes! You can freeze this homemade hummus in an airtight, freezer-safe container. It’ll expand as it freezes, so don’t fill it all the way to the top.
Side note, not all hummus is made with chick peas! Have you tried Black Eyed Pea Hummus? Healthy, creamy topped with a dollop of tomato chow-chow relish. It’s said that eating black eyed peas New Year’s Day will bring luck all year.
If you tried this Easy Hummus recipe or any other on the blog, don’t forget to leave a comment or star rating ~ I love hearing from you!
- 2 cans chick peas drained and skins removed
- 2 cloves garlic whole
- 2 tablespoons olive oil
- 1/4 teaspoon cumin
- 1/2 teaspoon sea 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
- Warm the olive oil in a small skillet 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.