hummus recipe without tahini
This hummus recipe without tahini proves you don’t need fancy ingredients to enjoy a creamy, delicious dip at home. With just chickpeas, olive oil, garlic, and lemon, you can whip up a batch in minutes that tastes every bit as satisfying as the traditional version.
Ingredients
- 1 can 15 oz chickpeas (garbanzo beans), drained and rinsed
- 3 tablespoons extra virgin olive oil
- 2–3 tablespoons fresh lemon juice
- 2 cloves garlic minced
- 3–4 tablespoons water or aquafaba the liquid from chickpeas
- ½ teaspoon ground cumin optional but recommended
- ½ teaspoon kosher salt or to taste
- Freshly ground black pepper just a pinch
- Paprika or smoked paprika for garnish
- Olive oil drizzle for serving
Instructions
- Prep your chickpeas (5 minutes): Drain and rinse canned chickpeas. For extra creamy hummus, peel the skins off by gently rubbing them between your fingers or in a clean kitchen towel.
- Blend the aromatics (1–2 minutes): Add garlic, lemon juice, and salt to the food processor. Blend until garlic is finely chopped.
- Add chickpeas and seasonings (2 minutes): Toss in the chickpeas, olive oil, cumin, and black pepper. Pulse a few times to break everything down.
- Stream in water (2–3 minutes): With the food processor running, slowly drizzle in 3–4 tablespoons of water (or aquafaba). Keep blending until the hummus is smooth and creamy.
- Taste and adjust (1 minute): Add more salt, lemon juice, or olive oil if needed.
- Serve (1 minute): Spoon into a serving bowl, drizzle with olive oil, sprinkle with paprika, and enjoy with pita bread, veggies, or crackers.
Notes
- For extra creamy hummus, peel the chickpeas before blending.
- Use aquafaba (the liquid from canned chickpeas) instead of water for even smoother texture.
- Adjust garlic to your preference—raw garlic is strong, roasted garlic gives a sweeter, mellow flavor.
- Store hummus in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
- Great for dipping, spreading on sandwiches, or adding to grain bowls.