Hummus without Tahini – just 6 ingredients and 10 minutes! Creamy with delicious lemon-garlic flavor. Way better than the prepackaged in the grocery store.
Delicious homemade creamy hummus with just 6 ingredients (no tahini) and 10 minutes. Way better than prepackaged hummus. You’ll wonder where it’s been all your life.
is there a trick to creamy hummus without tahini?
Actually yes, there is a trick and I’m sharing it here. Take the skins off the chickpeas.
It takes almost no time – seriously! – because the skins practically fall off on their own. Just rub any that didn’t between your thumb and first finger.
I’ve made it both ways many times and de-skinning (is that a word?) is the way to go for the creamiest hummus.
What’s in Hummus without Tahini?
- Olive oil
- Garlic cloves
- Chickpeas, drained and skins removed (also called garbanzo beans)
- Salt (sea salt used)
How to make Hummus without Tahini:
Warm the olive oil in a small skillet over low heat then add peeled garlic cloves (whole). Simmer 3-4 minutes to flavor the oil (you’ll be able to smell the garlic), stirring occasionally so the garlic doesn’t burn.
Remove from the heat to cool then discard the garlic cloves.
Drain the chickpeas, 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 water a little at a time blending 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
- drizzled olive oil
- light sprinkle of paprika
- chopped parsley
what TO SERVE WITH HUMMUS DIP:
Of course the obvious is warm, toasted pita bread but below are a few other suggestions. Click HERE for more ideas PLUS recipes with hummus as the star.
- Fresh vegetables: carrots, celery, cucumbers, radish slices, snap peas, cauliflower broccoli.
- Pair with apple slices
- Use as a sandwich spread instead of mayo with turkey, lettuce and tomato on whole grain
- On a toasted English muffin topped with egg.
- Substitute for avocado on toast
- Pita chips
How long DOES hummus last IN THE FRIDGE?
Homemade hummus will last in a sealed container in the fridge 4-5 days but friends, you’re going to devour this stuff long before that!
HOW LONG CAN HUMMUS SIT OUT?
FDA recommendations are that hummus can sit for 4 hours at room temperature. After that time it should be discarded.
Can I freeze Hummus?
Yes! You can freeze 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?
Grilled Kofta Kabobs – ground lamb (or beef) seasoned with garlic, onion, parsley and simple dry spices molded on skewers and grilled for delicious Mediterranean – Middle Eastern inspired flavor.
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 Without Tahini recipe or any other on the blog then I’ve love to hear from you with a comment or star rating below!
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.