Easy Hummus Recipe (No Tahini)
Hummus typically calls for tahini, a paste made from ground sesame seeds. Tahini’s smooth texture and unique flavor add a great touch to hummus. The only problem is I never keep tahini on hand. And you never know when a craving for hummus is going to strike. Or maybe it's not normal to crave chickpea dip...Anyways, I've created a hummus recipe that is still creamy and delicious without the tahini.
This is a super simple recipe, but still packs a flavor punch with the combination of ingredients. The garlic, salt, and cumin give a nice umami flavor, while the lemon juice keeps it light and fresh. A good spin in the food processor brings them all together into a smooth dip just waiting to be smothered on some pita bread.
Easy Hummus Recipe (No Tahini)
Prep Time: 5 minutes
Cook Time: None
Ingredients
4 cups cooked chickpeas (garbanzo beans) or 2 15 oz cans
4 garlic cloves
1 teaspoon cumin
1/2 teaspoon salt*
3 tablespoons olive oil
2 tablespoons lemon juice
reserved chickpea water
Instructions
Drain your chickpeas, reserving the water to use later in the recipe.
Add your chickpeas, garlic cloves, cumin, and salt* to a food processor and pulse until the beans are broken into very small pieces.
Next, turn the food processor on low speed. As it runs, slowly add the olive oil.
Repeat with the lemon juice, then the reserved chickpea water a little at a time until the desired texture is reached.
Turn off the food processor. Taste to see if the hummus is the preferred texture and add more water if needed. Adjust salt as needed.
You can either eat this immediately or refrigerate it for a few hours if you prefer it cold.
*Depending on the saltiness of the chickpeas you are using, you may need to scale up or down the salt you add to the dip. Start off light and you can always add more as you go.
Recipe Notes:
Two things will happen when you put this dip in the refrigerator. 1. The flavors will become stronger over time (in a good way!). 2. The hummus will thicken, so you may want to make it a little more liquid-y than you think you need, that way it is your preferred texture after it has cooled.
You are welcome to add other seasonings and flavors. Make it spicy with some ground red pepper or chopped jalapeno. Toss in some fresh herbs you have on hand. Use an infused olive oil. Make it your own!
Need ideas for what to eat with hummus? Pita bread, fresh veggies, chips, pretzels, and tortillas all love hummus. And feta is also its best friend;).
It may seem strange to keep the water you drain from your chickpeas (called aquafaba), but there’s a reason. You may notice the chickpea water is slightly viscous (think gel-like) compared to plain water. This has a binding effect that helps you attain the correct texture for the hummus, while also adding more flavor.