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closeup - black bowl with hummus without tahini drizzled with olive oil and garnished with chickpeas
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4.50 from 18 votes

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!
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: no tahini hummus, hummus without tahini, easy homemade hummus, how to make hummus, best hummus recipe, best no tahini hummus
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.