Hummus without Tahini ~ creamy, loaded with garlic and lemon flavor. Just 6 ingredients and way better than the packaged stuff. Watch the VIDEO and make this healthy treat in 10 minutes!
I have nothing against tahini, but I don’t always have it on hand and frankly, this recipe for Hummus without Tahini rivals any I’ve had with tahini.
As a bonus, I usually have everything on hand to make it plus it’s easier and quicker than a trip to the store for pre-packaged. Of course, flavor is what counts and this creamy hummus has plenty of that going for it too.
How do I make creamy hummus?
I read this trick, tried it and it’s definitely my favorite and best tip for super creamy hummus. Here it is: take the skins off the chickpeas.
I’ve made hummus with and without de-skinning the chickpeas but for the creamiest hummus you’ll ever eat, those skins need to come off. Leaving them on, no matter how long you blend, the hummus still has a sluggish, rustic texture.
It’s not as time consuming as you’d think. Just rub each one between your thumb and first finger and they fall right off. In fact, many come off on their own while they’re in the can.
What’s in Hummus without Tahini?
- Olive oil
- Chickpeas, drained and skins removed (aka garbanzo beans)
- Salt (sea salt used)
How to make Hummus without Tahini:
Peel the garlic then in a small skillet, warm the olive oil over low heat then drop in the garlic cloves. Simmer 3-4 minutes to flavor the oil, stirring occasionally so the garlic doesn’t burn then remove from the heat to cool and discard the garlic.
Next drain the chickpeas and remove their skins then add them to the food processor (optional: set a few aside for garnish). Drizzle in the flavored olive oil then add the cumin, salt and lemon juice.
Pulse until the chickpeas 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.
Taste and adjust the salt and lemon juice according to your own preferences.
- extra chickpeas
- a drizzle of olive oil
- sprinkled paprika
- chopped parsley
what do i serve with hummus?
It’s a really good dip with just some fresh cut vegetables (carrots, cucumbers, bell peppers). Here are a few other suggestions:
Appetizer: with pita bread (or pita chips and fresh colorful vegetables).
Breakfast: slather some on a toasted English muffin topped with an over-easy egg.
Lunch: Use on your favorite sandwich instead of mayonnaise (turkey, lettuce, tomato on whole grain bread)
How long will this homemade hummus last?
This homemade hummus will last in a sealed container in the refrigerator 4-5 days but if you’re like me, it’ll be gone before then.
Can I freeze this Hummus?
Yes! You can freeze this homemade hummus in an airtight, freezer-safe container. It’ll expand as it freezes so leave room and don’t fill it all the way to the top.
Looking for other greek inspired recipes?
Tzatziki – Creamy traditional recipe with Greek yogurt, shredded cucumber, garlic, lemon and dill. A fresh, simple healthy dip with pita bread and veggies or a delicious sauce with chicken, meat and seafood.
Greek Chicken Kabobs – skewered chicken marinated in lemon, garlic, olive oil and herbs grilled with fresh vegetables for delicious Greek style flavor.
Greek Nachos – warm toasted pita bread, layered with seasoned chicken, chopped vegetables, feta, hummus, tzatziki, roasted chickpeas and Kalamata olives. All the favorite Greek flavors on one plate!
Whipped Garlic Feta Dip – this creamy appetizer is loaded with the bold flavors of garlic and feta, balanced with fresh lemon and dill and served up with warm, lightly toasted pita and veggies.
Mini Baklava Cups – mini phyllo cups filled with three kinds of nuts + an irresistible, buttery honey-cinnamon blend. The flavor of the full size classic but way less work!
If you tried this Easy Hummus recipe or any other on the blog then I’ve love to hear from you with a comment or star rating!
Easy Hummus Recipe Without Tahini
- 2 16 ounce cans chickpeas`(garbanzo beans) drained and skins removed
- 2 cloves garlic peeled and left whole
- 2 tablespoons olive oil
- 1/4 teaspoon cumin
- 1/2 teaspoon sea salt or to taste
- 1 1/2 tablespoons fresh squeezed lemon juice or to taste
- 1/2 cup of water **may not use all of this amount**
- Warm the olive oil in a small skillet over low heat. Add peeled garlic cloves and simmer 3-4 minutes stirring occasionally so they don’t burn then remove from heat and discard the garlic..
- Drain the chickpeas and remove the skins then add the chickpeas to 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 the hummus reaches a creamy consistency, taste and adjust the salt and lemon juice according to your own preferences. Optional garnishes: extra chickpeas, olive oil, paprika, parsley. Serve with pita bread or fresh cut vegetables.