This allergy-friendly hummus recipe without tahini is just as easy as my classic hummus recipe. This zesty chickpea spread is vegan, gluten-free, allergy-friendly, and budget-friendly. Meal prep this hummus recipe for a healthy snack on-the-go!
Hummus without Tahini
Calling all hummus lovers! Did you know you could knock down the amount of fat in hummus, but still keep it creamy and dreamy like your favorite homemade or store-bought hummus?
After some dedicated testing, I’ve nailed my go-to recipe for hummus without tahini. It costs under $2.00 to make too…bonus! This alternative to store-bought hummus is super easy to make ANY season of the year.
I used to think a hummus recipe without tahini would be an earth-shattering disruption. But honestly, the real magic is in the texture you get from a high-powered blender such as the Ninja or NutriBullet. It ends up pretty perfect, actually.
Ingredients for Hummus Without Tahini
- canned chickpeas (drained, juice reserved)
- extra virgin olive oil (or sesame oil)
- garlic clove
- kosher salt
- ground cumin
- black pepper
Benefits of hummus with no tahini
- Hummus without tahini reduces the fat, calories, AND carbs compared to a classic hummus recipe.
- When you make homemade hummus, you control the ingredients…so no added, unnecessary preservatives, sweeteners, or additives you’ll find in the store-bought kind.
- Hummus is vegan and gluten-free…not surprising, but always a bonus.
- Costs under $2.00 to make – 99¢ can of chickpeas, a 50¢ lemon, a touch of olive oil, and seasonings. Store-bought hummus is $3.49-4.99 for 8 oz container. Even if it had tahini, it would only add about 50¢ to the cost.
How to make hummus without tahini
Step 1. Combine chickpeas, lemon, olive oil, garlic, salt, pepper, and ground cumin in a food processor or blender
Step 2: Add small amounts of reserved chickpea juice (or water) to adjust consistency to your liking.
Step 3: Serve immediately, or refrigerate up to 5 days.
*see full recipe below
This hummus recipe is all-occasion!
It’s perfect for lunchbox snacks, summer picnics, veggie platters, sandwich throw-downs, tv sports events…you name it!
Kids who love hummus will love this one too!
More healthy dip recipes
- Classic Homemade Hummus
- White Bean Artichoke Spread
- Loaded Black Bean Dip
- Guilt-less French Onion Dip
- Loaded Greek Eggplant Dip
- Creamy Avocado Ranch Dressing and Dip
Hummus without Tahini
- In a food processor container or blender, add CHICKPEAS, LEMON JUICE, OLIVE OIL, GARLIC, SALT, CUMIN, and BLACK PEPPER.
- Pulse a few seconds to blend ingredients; remove lid and scrape sides with spatula to help ingredients blend more uniformly; add very small amounts of reserved CHICKPEA JUICE to thin the consistency to your liking.
- Increase blender to a higher speed until desired consistency is reached (usually under 2 minutes)
- Refrigerate in an airtight container up to five days.
How to cook chickpeas in the Instant Pot* Note: This yields 3 CUPS cooked chickpeas (hummus recipe calls for 1.5 cups). I like to freeze the other half of the beans for the next batch of hummus (or use them for other recipes).
- Add 1 1/4 cups DRIED CHICKPEAS + enough WATER to cover the them by 1″ + 1/4 tsp SALT to the Instant Pot.
- Close the lid, set pressure valve to “sealing”.
- Pressure cook on HIGH for 30 minutes followed by a 10-minute natural pressure release.
- Safely release excess steam (if any) by carefully turning pressure release valve to “venting”.
- After you open the lid, test the chickpeas to make sure they’re soft enough to easily smash between your fingers. Ideally, the skins are starting to fall off (softer beans = creamier hummus). Not all chickpeas cook equally depending on their age, so if they need more time, repeat pressure cook process in 5 minute intervals until they’ve softened enough.
- If not making hummus immediately, store chickpeas in their juice in an airtight container and refrigerate up to 5 days. When it’s time to drain them, keep the juice for the recipe.