Easy Hummus without Tahini
If you’ve ever wanted to enjoy creamy, flavorful hummus but didn’t have tahini on hand, you’re in for a treat. This Easy Hummus without Tahini recipe is simple, speedy, and packed with wholesome ingredients that come together to create a delicious dip perfect for snacking, entertaining, or adding a healthy twist to your meals. Using a 15-ounce can of garbanzo beans (chickpeas), garlic, lemon juice, and a few pantry staples, this hummus is smooth, zesty, and irresistibly tasty—no tahini required. Whether you’re new to making hummus or just looking for a quick variation, this recipe will become a staple in your kitchen.
What You’ll Love About This Recipe
- Super Simple: Minimal ingredients and no need for tahini make this a breeze to whip up anytime.
- Versatile Flavor: The garlic and cumin provide a warm, savory base that pairs well with fresh lemon juice and olive oil.
- Allergy-Friendly: Great for those avoiding sesame or tahini but still craving classic hummus taste.
- Ready in Minutes: From pantry to plate in under 10 minutes—perfect for last-minute snacks or appetizers.
- Customizable: Optional garnishes like crushed red pepper flakes and chopped parsley add a burst of color and flavor.
The Ingredient Lineup
- 15-ounce can of garbanzo beans (chickpeas): Drained and rinsed to remove excess salt and improve texture.
- 2 garlic cloves: Fresh garlic adds pungent, savory depth to the hummus.
- 2 tablespoons lemon juice: Brightens the dip with a fresh, tangy zing.
- 3 tablespoons olive or grapeseed oil: Provides richness and smoothness to the blend.
- 3 tablespoons water: Helps create a smooth, creamy consistency without overpowering the flavor.
- ½ teaspoon ground cumin: Adds a warm, earthy note that complements the chickpeas.
- ½ teaspoon salt: Enhances all the flavors.
- Crushed red pepper flakes (optional garnish): For a gentle kick of heat.
- Chopped parsley (optional garnish): Adds freshness and vibrant color.
Gear Checklist
- Food processor or high-speed blender: Essential to blend the ingredients into a smooth and creamy hummus.
- Measuring spoons and cups: For accurate ingredient measurements.
- Can opener: To open the can of garbanzo beans.
- Strainer or colander: For rinsing and draining the chickpeas.
- Spatula: To scrape down the sides of the processor and transfer the hummus into a serving bowl.
Easy Hummus without Tahini: Step-by-Step Guide
Step 1: Prepare Your Chickpeas
Start by draining and rinsing the 15-ounce can of garbanzo beans under cold water. This removes excess sodium and any canning liquid that can affect the flavor and texture. Set the chickpeas aside once rinsed.
Step 2: Combine Ingredients
In your food processor or blender, add the drained chickpeas, 2 peeled garlic cloves, 2 tablespoons of fresh lemon juice, 3 tablespoons of olive or grapeseed oil, and 3 tablespoons of water. Sprinkle in ½ teaspoon of ground cumin and ½ teaspoon of salt to bring out the flavors.
Step 3: Blend Until Smooth
Pulse the mixture until it starts to come together, then blend continuously for about 1-2 minutes. Stop occasionally to scrape down the sides with a spatula to ensure even blending. If the hummus is too thick, add a little more water, a teaspoon at a time, until you reach your desired creamy consistency.
Step 4: Taste and Adjust
Give your hummus a taste test. Add extra lemon juice or salt if you want more brightness or seasoning. If you’d like a stronger cumin flavor, add a pinch more and blend again.
Step 5: Garnish and Serve
Transfer the hummus to a serving bowl. Sprinkle crushed red pepper flakes and chopped parsley on top for a pop of color and a hint of heat. Serve with warm pita bread, fresh vegetables, or as a spread for sandwiches like Greek Chicken Meatball Pitas With Tzatziki Feta for a Mediterranean-inspired meal.
Year-Round Variations
- Roasted Red Pepper Hummus: Add ½ cup roasted red peppers to the base recipe for a smoky sweetness.
- Spicy Hummus: Blend in a fresh jalapeño or a teaspoon of cayenne pepper for heat.
- Herb Hummus: Stir in fresh herbs like cilantro, basil, or dill to brighten the flavor.
- Sun-Dried Tomato Hummus: Add ¼ cup sun-dried tomatoes packed in oil for a rich, tangy twist.
- Beet Hummus: Blend in ½ cup cooked beets for a stunning pink color and earthy flavor.
Avoid These Mistakes
- Skipping the rinse: Not rinsing canned chickpeas can result in a slightly metallic or overly salty taste.
- Adding too much water at once: This can make the hummus too runny. Add water gradually to maintain control over texture.
- Over-blending: While blending is key, over-processing can warm the hummus and affect its fresh flavor.
- Ignoring flavor adjustments: Always taste and tweak salt, lemon, and garlic to your liking for the best results.
Best Ways to Store
Store your Easy Hummus without Tahini in an airtight container in the refrigerator. It will stay fresh for up to 5 days. For best texture, stir the hummus before serving, as it may thicken when chilled. You can also drizzle a little olive oil on top to keep it moist. If you want to freeze it, transfer to a freezer-safe container and freeze for up to 3 months; thaw overnight in the fridge and stir well before serving.
Reader Questions
Can I use dried chickpeas instead of canned?
Absolutely! If using dried chickpeas, soak them overnight and cook until tender before using. This gives you full control over texture and flavor, but requires more prep time compared to canned chickpeas.
What can I use instead of olive oil?
Grapeseed oil is a great neutral alternative that works well in this recipe. You can also experiment with avocado oil for a mild, buttery flavor.
Is this hummus suitable for kids?
Yes, this Easy Hummus without Tahini is mild and creamy, making it a great healthy snack option for kids. You can skip the crushed red pepper flakes if your child prefers less spice.
How can I make this hummus more protein-rich?
For an extra boost, try blending in a handful of cooked lentils or white beans. You can also serve the hummus alongside protein-packed dishes like One Pot Greek Chicken Orzo With Feta to create a balanced meal.
Try These Next
- One Pot Greek Chicken Orzo With Feta – A comforting and flavorful all-in-one dinner.
- Greek Chicken Meatball Pitas With Tzatziki Feta – Perfect handheld meals to pair with your homemade hummus.
- Baked Spinach Artichoke Dip Stuffed Mushrooms – Delicious veggie appetizers that complement hummus beautifully.
Bring It to the Table
Serving this Easy Hummus without Tahini is a celebration of simple, fresh flavors that everyone can enjoy. It’s perfect for family gatherings, casual get-togethers, or a healthy snack anytime. Pair it with crunchy veggies, warm pita bread, or as a creamy spread on sandwiches. Its versatility and ease make it a fantastic addition to your kitchen repertoire. Plus, it’s a wonderful companion to Mediterranean-inspired dishes, adding a creamy, tangy touch that elevates any meal. Next time you’re looking for a quick, satisfying dip, this tahini-free hummus will be your go-to recipe. Enjoy!
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Easy Hummus without Tahini
Ingredients
Equipment
Method
- Start by draining and rinsing the 15-ounce can of garbanzo beans under cold water to remove excess sodium and canning liquid. Set aside.
- In your food processor or blender, add the drained chickpeas, 2 peeled garlic cloves, 2 tablespoons of fresh lemon juice, 3 tablespoons of olive or grapeseed oil, and 3 tablespoons of water. Sprinkle in ½ teaspoon of ground cumin and ½ teaspoon of salt.
- Pulse the mixture until it starts to come together, then blend continuously for 1-2 minutes. Stop occasionally to scrape down the sides with a spatula. Add more water a teaspoon at a time if needed to reach desired creamy consistency.
- Taste and adjust seasoning by adding extra lemon juice, salt, or cumin as desired. Blend again if needed.
- Transfer the hummus to a serving bowl. Garnish with crushed red pepper flakes and chopped parsley if desired. Serve with warm pita bread, fresh vegetables, or as a spread on sandwiches.
Notes
- Rinse canned chickpeas well to avoid metallic or overly salty taste.
- Add water gradually to control hummus texture without making it runny.
- Store hummus in an airtight container in the fridge for up to 5 days; stir before serving.
- Freeze hummus in a freezer-safe container for up to 3 months; thaw overnight in the fridge.
- Try variations like roasted red pepper, spicy jalapeño, or herb-infused hummus for new flavors.
