hummus recipe without tahini
This quick and easy hummus recipe eliminates tahini but still delivers a creamy and flavorful dip that’s perfect for snacks, spreads, or party platters.
Equipment
- 1 food processor or blender
- 1 measuring cups
- 1 measuring spoons
- 1 spatula
Ingredients
- 15 oz chickpeas, drained and rinsed
- ¼ cup olive oil Drizzle on top for garnish, if desired.
- 2 tablespoons lemon juice Adjust to taste.
- 2 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon salt Adjust to taste.
- 2-3 tablespoons water To adjust consistency.
- fresh to taste parsley, for garnish Optional.
- paprika to taste for garnish Optional.
Instructions
- In a food processor or blender, combine the drained chickpeas, olive oil, lemon juice, minced garlic, ground cumin, and salt.
- Blend the mixture until it's smooth. If it seems too thick, add water one tablespoon at a time until you reach your desired consistency.
- Taste the hummus and adjust seasoning if necessary. You may add more salt or lemon juice for extra flavor.
- Once the hummus is smooth and well mixed, transfer it to a serving dish.
- Drizzle with a little olive oil, and sprinkle paprika and fresh parsley on top for garnish, if desired.
- Serve with pita bread, vegetable sticks, or your choice of dippers.
Notes
For a spicier version, consider adding a pinch of cayenne pepper.
This hummus can be stored in an airtight container in the refrigerator for up to one week.
Feel free to experiment with different flavors by adding roasted red peppers, herbs, or spices.