Creamy Hummus without Tahini is both delicious and EASY — and it whips up in just 10 minutes from start to finish from 6 grocery store ingredients! You’ll LOVE lemony-garlic flavor!

hummus in black bowl garnished with chick peas and olive oil

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.

HOW TO MAKE THE CREAMIEST 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.

easy hummus recipe without tahini

WHAT DO I NEED TO MAKE HUMMUS WITHOUT TAHINI?

  • Olive oil
  • Garlic cloves
  • Chickpeas, drained and skins removed (also called garbanzo beans)
  • Cumin
  • Salt (sea salt used)
  • Lemon
  • Water

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.

Optional garnishes:

  • extra chickpeas
  • drizzled olive oil
  • light sprinkle of paprika
  • chopped parsley

BEST WAYS TO SERVE HUMMUS:

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
  • Pretzels
  • Crackers
  • Pita chips

easy hummus recipe without tahini

WHAT’S THE BEST WAY TO STORE HOMEMADE HUMMUS?

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 WITHOUT BEING REFRIGERATED?

FDA recommendations are that hummus can sit for 4 hours at room temperature. After that time it should be discarded.

IS IT SAFE TO 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 MORE GREEK/MEDITERRANEAN INSPIRED RECIPES?

Avocado Hummus – classic hummus and creamy avocado for a delicious healthy appetizer.

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! 

Enjoy!

black bowl with hummus garnished with chick peas and olive oil

Do we share a love of easy tasty recipes? LIKE ME on FACEBOOK, FOLLOW along on TWITTER, INSTAGRAM and PINTEREST and SUBSCRIBE ⇓ for all the latest. 

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!

black bowl filled with hummus garnished with parsley and chick peas

Easy Hummus Recipe Without Tahini

Step by step instructions for homemade Hummus without tahini.
4.50 from 18 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine Mediterranean
Servings 6
Calories

Ingredients
  

  • 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**

Instructions
 

  • 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.
Keyword Creamy homemade hummus without tahini.
Tried this recipe?Let us know how it was!
4.50 from 18 votes (15 ratings without comment)

Leave a Reply

32 Comments

  1. So happy to see a non-tahini hummus….hard to find small containers of tahini….so thank you. The suggestions you give for using this recipe sound great…especially egg on hummus spread muffin. Pinned. Thank for sharing.

  2. I have to say that your skinless chickpea hummus looks much more creamy than mine when I leave the skins on! I agree about the tahini – it is impossible to find anywhere near where I live – and then doesn’t get completely used before it is bad. I’m going to have to give your recipe a go – I too don’t like the store bought hummus – although it seems to show up at every party I attend. Thanks for sharing!!

    1. Hi Wendy ~ thanks so much! Sharing this recipe is my pleasure. It’s one my favorites. I see store-bought hummus at a lot of parties too. Before I made it the first time, I had no idea how easy it is! Take care.

    1. Hi Angie – thanks for stopping by. I usually dip raw veggies into my hummus but wow! – I’ll be roasting them next time. Love all the flavor roasting them brings but never thought to do it with hummus – no idea why! :O I appreciate the tip!

    1. Hi Monika – thanks for stopping by and sharing your opinion. If you haven’t already, I hope you’ll take a few minutes and check out some of my other Mediterranean/Greek inspired recipes. I would love to hear your thoughts. Enjoy the day – Bernie 🙂