Hummus Recipe Without Tahini
Hummus without tahini is as creamy and satisfying as classic hummus, yet it's lighter and more economical. It's easy to make, zingy, and delicious on everything!
Servings: 1 cup
Calories: 145kcal
Equipment
- chef's knife or paring knife
- citrus squeezer optional
- 7-cup food processor or blender
Ingredients
- 1 (15-ounce) can Chickpeas or 1 ½ cups cooked chickpeas
- ½ Lemon zested and juiced
- 1 tablespoon Extra Virgin Olive Oil or preferred oil
- 1 clove Garlic coarsely chopped
- ⅛ teaspoon Black Pepper
- ⅛ teaspoon Ground Cumin
- ¼ teaspoon Sea Salt or less if using canned beans
- Ice Cold Water as needed for blending
Instructions
- Add CHICKPEAS, LEMON JUICE, OLIVE OIL, GARLIC, PEPPER, and CUMIN to bowl of food processor (or high speed blender).
- Blend hummus ingredients until well-combined. You may need to stop and scrape the bowl sides to fully incorporate ingredients. Add SALT to taste.
- Add ICE WATER in small amounts while blending to adjust hummus creaminess to your liking.
Serving and storage
- Serve hummus with a drizzle of OLIVE OIL and parsley garnish (or other herbs.Refrigerate in an airtight container up to five days or freeze up to 30 days (or longer if vacuum sealed).
Notes
If using salted canned chickpeas, add salt to taste after the hummus is blended.
Consider cooking chickpeas from scratch using Instant Pot Chickpeas or Oven Baked Chickpeas to reduce sodium and cost, as well as make creamier hummus.
I don't remove chickpea skins (and my hummus is always super creamy), but you're welcome to.
Make extra hummus and freeze it. To serve, thaw in the refrigerator overnight.
Nutrition
Serving: 0.25cup | Calories: 145kcal | Carbohydrates: 6g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 584mg | Potassium: 95mg | Fiber: 2g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 30mg | Calcium: 23mg | Iron: 1mg