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’ve always wanted to try hummus but couldn’t find tahini so I’m so happy that I’ve found this recipe for hummus without tahini now I just can’t wait to try this recipe out if anyone has any other healthy recipe I would love to try them or anything else that you can add to hummus please let me know
I used to make hummus like this years ago, but forgot the recipe, so this recipe was exactly what I was looking for. I skip the tahini for the same reason. I can’t always find it. Thanks!
Much faster than tahini hummus, far less demanding on the food processor and… Now I love hummus, but I really loved this. In one batch I added a couple of bell peppers (the from a jar in vinegar type); this was gorgeous! the splash of vinegar added a lovely zing.
My son is allergic to sesame so I use this recipe all the time. Comes out perfect. Creamy and smooth. Only change is we prefer garlic powder vs fresh garlic. Great with veggies and pita chips or bread toasts. Thanks for sharing
Oh my goodness, this was incredibly tasty and really good. Definitely wayyy better than store bought. If you’re like me and don’t like cumin because if it’s heavy taste, try adding just 1/4 teaspoons of it instead of 3/4, it gives it a really good flavor but less strong.
Outstanding! Thank you so much for posting this recipe!
I just made this and wowowowowowow it’s the best hummus I’ve ever made.
I roasted a head of garlic and put all of it in, and I used chili infused olive oil. It’s SO GOOD. My roommates and I are devouring it as I type.
I’m so happy I stumbled upon this recipe. I just made this and it is GOOD. I stuck to the recipe, it took all of 5 minutes using my Ninja, and it came out perfect. I’ll need to double batch it next time for sure. Thank you!
so simple, i loved it.. but i’m not a fan of cumin, can i replace it with something else, and what can you suggest? thank you
I’ve been living in the Middlle East for quite some years and have had all kind of variations of hummus – lebanese, turkish, morroccan- and to be honest, I love it all. But the moment we started doing it at home, I truly fell in love with it.
While I don’t mind the tahini while eating out, when making my own, I prefer it without the tahini.
There is, as well, the option of making your own sesame paste, which is not hard at all, but I prefer to entirely skip it.
I think it has a better flavour, you can actually feel the taste of it.
Not to mention l, it’s a much diet-friendly option!
I cn’t wait wait to make this. All I have is a blender. Willit come out thick and pastey?
Do you need to take the skins off the chickpeas? Would to make a difference to texture at all?
This is a WONDERFUL recipe! I was going to make hummus, thinking that jar of tahini in the fridge had enough left to make one more batch. Wrong! So, I looked up hummus without tahini, and got this recipe. I love it! It’s so simple to make, tastes spectacular, and, as one of the previous commentators said, I didn’t miss the tahini at all. In fact, I think it was impeding my enjoyment of hummus. Thank you for this!
Hello, I am looking to make your hummus recipe but am wondering, how long it will last for in the fridge?
Thanks in advance!
Loved this receipe!! Dont have a food processor unfortunately which is annoying as every receipe I come across says use one, but I make do and abit more rougher texture probably but with pitta and red peppers awesome 🙂
This hummus turned out great! It’s a simple recipe I will definitely use again. I did make a few small tweaks: I added a tablespoon of unsalted creamy peanut butter (I had no tahini but wanted some of that creaminess), no cumin (I’m not a big fan) and added some dashes of smoked paprika and black pepper.
Excellent taste, I actually prefer it than the one with the tahini paste.
I love that you can make hummus so simply! You were the first thing that popped up with I googled “hummus without tahini!” The only change is you might mention that you can remove the skins from the garbanzo beans for an even smoother texture. When I did this, and used your recipe, it was absolute silk!
This is so much tastier than store bought! And it really is super simple and inexpensive. Simple, delicious and cheap. Perfect!
Awesome recipe! I could never figure out why I always preferred store bought hummus over homemade. It was the tahini. This is delicious!
Very easy to follow, simple and yet healthy tasty dip, love it, thank you 😋