Hummus without Tahini ~ watch the VIDEO and make this healthy treat in 10 minutes! Creamy, loaded with garlic and lemon flavor. Just 6 ingredients ~ way better than packaged stuff.
I have nothing against tahini, but the last time I bought it I could only find it in a super size jar that expired before I could use it all. I hate wasting food!This Hummus without Tahini 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 much less time.
How do I make 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 them on, no matter how long the chick peas are blended, the hummus still has a sluggish, rustic texture.
What’s in Hummus without Tahini?
- Olive oil
- Garlic
- Chick peas, drained and skins removed
- Cumin
- Sea salt (or more to taste)
- Fresh squeezed lemon juice (or more to taste)
- Water
How to make Hummus without Tahini:
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 discard the garlic.
Next drain the chick peas and remove their skins then add them to the food processor. Drizzle in the olive oil then add the cumin, salt and lemon juice.
Pulse until the chick 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 ⇓ then taste and adjust the salt and lemon juice according to your own preferences.
what can I do with this hummus?
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 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 Hummus without Tahini?
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.
Did you know that not all hummus is made with chick peas? Black Eyed Pea Hummus is a healthy, creamy variety that’s another favorite in my house. It’s said that eating black eyed peas New Year’s Day will bring luck all year.
Enjoy!
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!
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Easy Hummus Recipe Without Tahini
Ingredients
- 2 cans chickpeas 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
Instructions
- 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 chickpeas and remove the skins.
- Add the chickpeas 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.
Mary says
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.
Bernie says
Thank you so much Mary! Some things I make are strictly for one season or another, but I eat hummus all year ’round. Enjoy!
Wendi says
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!!
Bernie says
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.
Angie Czarneski says
I am a fan of hummus, and to watch my carbs I enjoy it on oven roasted veggies mostly Bell Peppers.
Bernie says
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!
Grace says
Hello, do you by chance have the nutritional information for this recipe?
Bernie says
I’m sorry Grace, I don’t. I’m in the process of updating posts to add nutritional info – this recipe is among them.