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. Â I absolutely love hummus, and typically have some stocked in my refrigerator. Â I’ve tried just about every fancy variety and flavor combination of hummus that there is. Â At some point I started wondering, why is this little tub of bean dip so expensive? Â I mean come on, it’s mostly just beans, which cost next to nothing. Â 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. Â 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. Â Then, blend until smooth. Â That’s it! Â It really is simple. Â Serve it up with your favorite dippers, like whole grain crackers, chopped veggies, or tortilla chips.
Why skip out on the tahini? Â Well, you certainly don’t have to. Â I just find that tahini is one of those ingredients that I don’t always have on hand. Â And, it’s by far the most expensive ingredient in hummus.
Tahini is a paste made out of sesame seeds. Â It kind of reminds me of sesame flavored peanut butter. Â I like it. Â And, I like hummus that has tahini in it. Â I just don’t find it necessary. Â 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? Â No problem. Â Just add 2 tablespoons of tahini to the food processor with the rest of the ingredients and process until smooth.
I had to look up this recipe because last night at the store they only sold one brand of Tahini ……$9 a jar. NOPE!!!! It is delicious as is and made a double batch. Added 5 cloves of garlic for my Garlic Hummus. I used Sesame Seeds since I have a Vitamix. This is another option for an inexpensive ‘pantry hummus.’ (Since open Tahini is perishable). Hummus for all! Thanks for sharing.
I made it but can’t have lemons so I replaced it with hot sauce it added a pepper flavor but no spice. I recommend it if you don’t have lemon juice, or you just want a peppery hummus.
Love your blog! I’m allergic to sesame seeds and I want to eat hummus and can’t! It’s so sad. Thank you for sharing!
I added a bit more water and avocado oil instead of adding more olive oil. Put 1 teaspoon of sesame oil and one more garlic clove. Sooooo smooth in my Vitamix! Absolutely delicious!
Thank you so much! I have a sesame seed allergy, so I have been avoiding hummus for years. Such a shame, as I also lean vegan. But I just made your recipe and it is DELICIOUS!
Thank you so much for putting this up! As someone recovering from my first kidney stone attack, I’ve been looking into alternative protein sources, and my research says plant purines apparently don’t cause stone formation as badly as meat purines, so every little vegetarian protein source is precious to my demanding palate.
Absolutely loving this recipe. We substitute a local citrus called ‘calamansi’ for the lemons, as the latter are prohibitively expensive where I come from. Already on the third batch (500g of dried chickpeas per batch), although this time I’m trying to switch it up a bit:
*No cumin, because my aunt doesn’t like it, sadly.
*About 1/4 parts sesame oil substituting for olive oil, because 1) I’m running out of olive oil, and 2) Let’s say I wanted to add just a hint of the missing tahini. Tahini’s so hard to come by, and making it is a hassle. On the other hand, we have a metric ton of sesame oil from our Chinese relatives, so why not use some of it?
She seems to like it, though it might just be because I was begging her to try. Here’s hoping she grows to enjoy it too.
Thank you again! 🙂
It turned out super yummy☺ i did add a bit more garlic!
I made this today. But I’m not a fan of olive oil so I only used 1 tbs and I did use 2 tsp of peanut butter. Oh and I threw in some red pepper flakes. It turned out so good. Thank you
My son is allergic to sesame seeds so this is a great alternative… Thanks!
May I know the storage life of simple hummus?
I’m the only one that eats it in my house so I freeze it in 2 Tbsp. portions. I grab a solid lump and put it in a container and it’s thawed by lunch. I’ve made this recipe a number of times and not had problems. I’ve also thrown in a roasted red pepper into the food processor and it is yummy.
Simple and easy, but mossy importantly… yummy!
I’ve tried it wirh adding jarred roasted red peppers, also yummy. My favorite is adding 2 garlic stuffed olives! OMG, it’s sooo good of you live garlic stuffed olives like I do!
The garlic olives was the perfect touch! I had them on hand as well!
I put peanut butter in place of tahini, tastes similar and so good!
Cool idea, I’m gonna try that soon!
Does anyone now about how long this recipe keeps in the refrigerator? Thanks!
Probably 3-5 days
I don’t like chickpeas so I used black beans instead. Turned out delicious. Will try it with other beans. Next time. Thanks for the recipe.
Wonder if great northern beans would work?
This recipe is unbelievably good and so easy to make. I added about 1/8 t. of red pepper flakes and mixed it up in my Nutribullet! After scooping into a bowl, I made some “trails” on the top with a spoon (as shown in photo), drizzled EVOO over the top and sprinkled with red pepper flakes. Discovered that corn tortilla chips go well with this as well as crackers and/or pita chips. Rave reviews!
Quite delicious! No need for the tahini. No need for extra fat and calories. No need to spend $3.99 at the store. THANKS!
This is a great recipe for anyone who cannot have tahini or sesame. It tasted fresher than store bought, not as salty, and everyone liked the texture which was a tad chunky. We topped it with chopped olives and the kids kept asking for more!
Followed your recipe and it is great. I would like to make a suggestion.
Try sesame oil instead of olive oil. The sesame oil gives a nice toasty nut flavor that is reminiscent of tahini.
Great idea! Next time I make it I will definitely try it with sesame oil!
Thank you! I was just wondering if you could use seseame oil instead! 😊
Very good and easy to make
Added 2 more tbs of lemon juice and took out the olive oil for 2 more tbs of water.I also had to add garlic salt.After these changes it tasted like store bought.
I used Crispy Ranch Chickpeas (adapted from Molly Yeh) – delicious but too thick and not smooth as they were dried in the oven for the original recipe. I have added more lemon juice, water and EVOO. What can I do to make them smooth and creamy??
Thanks!
Loretta
Use chickpeas from a can, not crispy, and remove the shells.
Question regarding your Quinoa Crusty Garlic Bread: you added some ‘green’ liquid mixture before spreading onto the cookie sheet. What was this liquid mixture? Where are the specifics on this recipe, eg. amounts used etc. Thanks