This simple hummus without tahini takes 5 minutes to prepare, uses common ingredients, and is so much cheaper than the packaged stuff.
I make this simple hummus without tahini all the time. I absolutely love hummus, and typically have some stocked in my refrigerator. I’ve tried just about every fancy variety and flavor combination of hummus that there is. At some point I started wondering, why is this little tub of bean dip so expensive? I mean come on, it’s mostly just beans, which cost next to nothing. So, I started making my own.
Not only is it cheaper to make your own hummus, but you control the quality of ingredients that go into it. So, there are no weird preservatives or fillers in your dip.
To make this dip, add garbanzo beans, olive oil, lemon juice, garlic, cumin, salt, and a little bit of water to a food processor. Then, blend until smooth. That’s it! It really is simple. Serve it up with your favorite dippers, like whole grain crackers, chopped veggies, or tortilla chips.
Why skip out on the tahini? Well, you certainly don’t have to. I just find that tahini is one of those ingredients that I don’t always have on hand. And, it’s by far the most expensive ingredient in hummus.
Tahini is a paste made out of sesame seeds. It kind of reminds me of sesame flavored peanut butter. I like it. And, I like hummus that has tahini in it. I just don’t find it necessary. So if I don’t have it, which I often don’t, this is my go-to recipe.
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Simple Hummus Without Tahini
Video
Ingredients
- 1 (15 oz.) can garbanzo beans (chickpeas), drained and rinsed
- 2 to 4 tbsp. water
- 2 tbsp. extra virgin olive oil
- 1 tbsp. lemon juice
- 1 garlic clove minced
- 3/4 tsp. ground cumin
- ¼ to 1/2 tsp. salt
Instructions
- Add the garbanzo beans, 2 tablespoons of water, the olive oil, lemon juice, garlic, cumin, and ¼ teaspoon of salt to a food processor. Process until smooth and creamy. If needed, add additional water to thin out the hummus and ¼ teaspoon of salt to your taste preference.
- Store covered in the refrigerator.
Nutrition
Still want tahini in your hummus? No problem. Just add 2 tablespoons of tahini to the food processor with the rest of the ingredients and process until smooth.
This is so easy to make and very very delicious, will definitely use this recipe again.
It’s stead of tahini I’m gonna use sesame oil, that’s what I have on hand!
I will NEVER buy store bought hummus again! I used a TBSP of citrus habanero olive oil just for a nice kick. This recipe is fabulous, thank you!!
1000/10 me and mi family loved it way more then store bought making it again for sure
And I always thought I had to use tahini! Not any more. This is so quick, easy and delicious. Excellent recipe. Thank you!
Easy and really good!
Made it and the guys loved it. Many thanks for the simple recipe.
Thank you! It’s very good!
Wow! I’ll eat hummus if it’s there but never buy it. Found this recipe looking for “vegan protein” and this the most delicious hummus I’ve ever had.
Simple, easy, amazing!
I found the hummus to be a bit too chickpea-forward and thick for me when i doubled the original recipe. Here’s how I adapted it:
– 2 cans rinsed chickpeas
– 2 garlic cloves
– 1/4 cup water
– 1/4 cup oil
– 1/2 cup lemon juice
– 1/2 tsp black pepper
– 1/2-3/4 tsp garlic powder
– 1/4 tsp onion powder
– 1/4-1/2 tsp paprika
– 1 1/2 tsp cumin
– 1/2 tsp salf
I cooked the chickpeas first and it came out so good! My daughter loved it!
Simple. Delicious. And, my favorite part, it gets right to the point. Also, plenty of room for more tasty additions like jalapeños, edemame, everything bagel seasoning and so on.
Good deal.
Thanks for this. I dislike sesame seeds so have always avoided hummus because of it. Nice to know I don’t need it.