Did you know you can make Hummus Without Tahini? No worries if you don’t have tahini on hand, you don’t need it at all. It takes 5 minutes to prepare a simple yet amazing hummus which is way tastier and cheaper than the store bought stuff. Plus, it is low in calories when you don’t add tahini.
How to Make
Homemade Hummus with or without tahini is super easy to make. You need a can of cooked chickpeas, garlic, lemon juice, olive oil, hot water, salt and cumin. Although tahini is considered as one of the staple ingredients for a traditional hummus recipe in Middle Eastern cuisine, I think it’s optional. Tahini is not something we always have on hand and this recipe is a life saver when I don’t feel like going out to buy some. I just put everything in a food processor and blend until smooth.
This hummus recipe without tahini is for the days when I spontaneously decide to make a dip as an appetizer and there is no tahini in our pantry. Unlike tahini, we always have ready to use chickpeas in the freezer, so this is one of my go-to recipes for unplanned dinner parties too.
The measurements here are for my taste, so you might need to play with them to have the result you desire. For example, you can use more or less garlic and lemon juice, add more spices. Testing is the only way to reach the best result for you.
When I have to make hummus without tahini, I sometimes substitute Greek yogurt or peanut butter for tahini and the result is as tasty and creamy.
Besides being easy, making hummus at home is fun too. You can always create your own hummus recipes by adding your favorite ingredient into the food processor. Have you ever tried red lentil hummus recipe? It is a great alternative to classic hummus recipes with chickpeas.
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
Homemade Hummus Without Tahini
Homemade creamy hummus made without tahini. Ready in 5 minutes.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 1x
- Category: Appetizer
- Method: Blending
- Cuisine: Turkish
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 cloves garlic
- 1 and ½ tablespoons lemon juice
- 3 tablespoons hot water
- 2 tablespoons olive oil
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 1 tablespoon pumpkin seed oil or extra virgin olive oil
- 2-3 cherry tomatoes, sliced
- 4-5 green olives
- 1 tablespoon chickpeas
- 1 teaspoon sunflower seeds
- fresh mint sprigs
- Put all ingredients for hummus in a food processor. Process until smooth. Add in extra water if it’s too thick. Taste and add extra lemon juice or salt if needed.
- Transfer into a bowl, make a swirl and drizzle pumpkin seed oil over it. Garnish with tomatoes, green olives, chickpeas, sunflower seeds and mint springs.
- Serve with crackers, vegetables, chips or pita.
- Serving Size:
- Calories: 98
- Sugar: 0.3 g
- Sodium: 352.1 mg
- Fat: 8.2 g
- Carbohydrates: 4.2 g
- Fiber: 1.8 g
- Protein: 2.8 g
- Cholesterol: 0.2 mg
Keywords: hummus without tahini, hummus no tahini