Hummus Without Tahini – easy recipe for the creamiest hummus. Whips up in 10 minutes with just 6 ingredients for bright lemon garlic flavor!

closeup - black bowl with hummus without tahini drizzled with olive oil and garnished with chickpeas

Friends, I have the most perfect hummus recipe here.

No tahini hummus takes just 10 minutes to make, requires just 6 simple ingredients and tastes way, way better than anything prepackaged in stores.

WHAT I LOVE ABOUT THIS RECIPE!

  • It’s EASY to make your own hummus with a creamy texture.
  • This lemon garlic hummus TASTES BETTER and is WAY LESS EXPENSIVE than prepackaged.
  • This is a simple recipe for classic hummus – chickpeas are the main ingredient!
  • It’s easy to make tahini-free hummus with a few simple pantry ingredients.

THE SECRET TO THE CREAMIEST HUMMUS WITHOUT TAHINI:

The secret to creamy, smooth hummus without adding tahini is to remove the skins from the chickpeas. The skins almost fall off on their own!

Drain the chickpeas then place on a clean kitchen towel. 

Place another towel over the top of them and gently run your hands over the top.

Any skins that didn’t fall off with this method, rub between your thumb and first finger.

WHAT DO I NEED TO MAKE HUMMUS WITHOUT TAHINI?

  • 2 16 ounce cans chickpeas`(garbanzo beans) drained and skins removed
  • 2 garlic cloves peeled and left whole
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon cumin
  • 1/2 to 1 teaspoon sea salt or to taste
  • 2-3 tablespoons fresh lemon juice or to taste
  • 1/3 to 1/2 cup cold water (optional: use the bean liquid instead)

HOW TO MAKE HUMMUS WITHOUT TAHINI:

Warm the olive oil in a small skillet over low heat.

Add peeled whole garlic cloves and simmer 2-3 minutes stirring occasionally so they don’t burn then remove from heat. (optional: reserve garlic cloves for garnish – otherwise discard).

Drain each can of chickpeas. Remove the skins (rub between thumb and first finger).

Add chickpeas to food processor along with the olive oil from the skillet, cumin, salt and lemon juice.

Pulse chickpeas until coarsely chopped, then begin adding the water to thin it out 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.

Transfer hummus from the bowl of a food processor to a serving bowl. Optional garnishes: little extra olive oil, paprika, fresh parsley or pine nuts. Serve with pita bread or fresh cut vegetables.

black bowl with hummus without tahini and pita chip scooping some out

Optional garnishes:

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

WHAT TO DIP WITH HUMMUS:

  • Red peppers, carrot sticks, cucumbers, snap peas or other fresh veggies
  • Use as a sandwich spread instead of mayo
  • Smear on a toasted English muffin topped with egg.
  • Substitute for avocado on toast
  • Pita bread, pita chips, pretzels, crackers or tortilla chips

HOW LONG DOES HOMEMADE HUMMUS LAST?

Transfer this delicious hummus to an airtight container than store in the fridge up to 4 days.

MORE POPULAR HEALTHY DIP RECIPES:

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

Tzatziki

Whipped Garlic Feta Dip

Enjoy!

pinterest showing hummus without tahini

Tried this Hummus Without tahini recipe? Leave a comment, ⭐⭐⭐⭐⭐ star rating and TAG ME on social media! @agoudalife or #agoudalife 

closeup - black bowl with hummus without tahini drizzled with olive oil and garnished with chickpeas

Hummus Without Tahini

10 minute homemade Hummus without Tahini and just 6 simple grocery store ingredients for the creamiest hummus with delicious lemon garlic taste!
4.50 from 18 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine Mediterranean
Servings 6
Calories

Equipment

  • food processor

Ingredients
  

  • 2 16 ounce cans chickpeas`(garbanzo beans) drained and skins removed
  • 2 cloves garlic peeled and left whole
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon cumin
  • 1/2 to 1 teaspoon sea salt to taste
  • 2-3 tablespoons fresh squeezed lemon juice to taste
  • 1/2 cup cold water **may not use all of this amount** (optional: use bean liquid instead)

Instructions
 

  • Warm the olive oil in a small skillet over low heat. Add peeled whole garlic cloves and simmer 2-3 minutes stirring occasionally so they don’t burn then remove from heat. (optional: reserve garlic cloves for garnish – otherwise discard).
  • Drain each can of chickpeas then remove the skins (rub between thumb and first finger or place on clean dish towel, top with another clean dish towel and gently rub them.
  • Add chickpeas to food processor along with the olive oil from the skillet, cumin, salt and lemon juice. Pulse until chickpeas are coarsely chopped, then begin adding the water to thin it out 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.
  • Transfer hummus from the bowl of a food processor to a serving bowl. Optional garnishes: little extra olive oil, paprika, fresh parsley or pine nuts. Serve with pita bread or fresh cut vegetables.
Keyword no tahini hummus, hummus without tahini, easy homemade hummus, how to make hummus, best hummus recipe, best no tahini hummus
Tried this recipe?Let us know how it was!
4.50 from 18 votes (15 ratings without comment)

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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 🙂