“Easy hummus without tahini recipe that takes only 10 minutes to make, using common ingredients, and tastes so much better than store-bought!”

Craving hummus but don’t have tahini on hand or its quite expensive to buy one? Try making this homemade hummus without tahini.

It is pretty simple to make that takes less than 10 minutes to prepare. All you need is a food processor, one can of chickpeas, garlic, ground cumin, lemon juice, olive oil, and salt to taste.

It’s creamy, tangy, and with a hint of umami. You can spread it on bread, scoop it up with crackers or veggies, or have it as a side with your favorite protein.

In any Arabic gathering in this country (UAE), you will always find this hummus and garlic paste as dipping sauce for their bread (kubooz), shish tawook, kofta, and other mixed grills.

I haven’t know that this delicious dip exist until I came to Abu Dhabi. There was this one occasion where they served traditional Arabic food and there was hummus. Friends told me to try it and me, not a picky eater, tried it. And alas! I love it and now it’s one of my favorite vegan and gluten-free dip for “kuboos” (Arabic bread) and other vegetables.

While I buy a few store-bought varieties, making your own garbanzo bean dip at home is quite simple. Making your own hummus is not only less expensive, but it also allows you to control the quality of the products used. As a result, your dip contains no strange preservatives or fillers.

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WHAT IS HUMMUS?

Hummus is the Arabic term for chickpea and it’s a staple on Mediterranean cuisine.

It is a creamy and delicious chickpea dip that originated in the Middle East. Classic hummus is traditionally made from chickpeas, tahini, lemon juice, olive oil, and garlic.

Hummus is not only a great low-calorie snack that’s packed with protein and fiber, it’s also extremely versatile—you can also use it as a dip, sandwich spread, salad dressing or marinade!This chickpea dip is a good alternative to mayo and other spreads.

Hummus has a creamy texture and a flavor that’s rich, bright, and savory. It’s an ideal food for non-meat eaters because it contains protein, fat, and a lot of vitamins.

It has a rather bitter taste—it’s not sweet or sour—and it’s got a bit of an earthy quality to it.

What’s the secret to that creamy texture and rich flavor? Tahini. One key ingredient in traditional hummus recipes is tahini—a mixture of sesame seeds ground into a buttery paste. Tahini adds a nutty flavor to hummus, but it also contains lots of calories and fat (both saturated and unsaturated). So what can you do if you want to enjoy this delicious treat without all those extra calories? You could skip the tahini altogether!

This hummus recipe uses no tahini but you will still get that same taste as the regular hummus—and nobody will know the difference unless you tell them.

INGREDIENTS IN MAKING HUMMUS WITHOUT TAHINI

To prepare this rich and creamy chickpea dip, all you need is a food processor and a few ingredients. Here’s what you’ll need:

Garbanzo beans also known as chickpeas. I prefer to use garbanzo in can to make a quick hummus. You need to drain the garbanzo beans but save the liquid from the can (aquafaba). The “aquafaba” will be used to thin out the hummus when it is being processed.

Olive oil. I use extra virgin olive oil or just virgin olive oil.

Fresh lemon juice. For the best hummus, use freshly squeezed lemon juice. Lemon juice from a bottle does not have the same flavor.

Fresh garlic. Adds a bit of zing and flavor to the dish. I add one little clove and find it to be the perfect amount. For roasted garlic hummus, you may also try using roasted garlic.

Ground cumin, salt and ground black pepper. The addition of ground cumin, salt and pepper enhances the flavor. The ground cumin provides a little more spice, richness and earthiness.

Optional garnish. Smoked paprika, ground cayenne pepper, crushed red pepper flakes, chopped parsley, pine nuts, extra whole chickpeas, etc.

HOW TO MAKE HUMMUS WITHOUT TAHINI

This simple no tahini hummus recipe is simple to prepare and without cooking needed. So let’s go!

First, drain your garbanzos while reserving the aquafaba (liquids).

Peel your chickpeas if desired. This is an optional step but recommended if you want to have an extra creamy hummus without tahini. Please check below for tips in peeling the garbanzo beans.

Transfer them to a food processor and process for about 1-2 minutes. Stop the machine and scrape down the sides from time to time.

Combine the olive oil, lemon juice, garlic, ground cumin, salt, and black pepper. Process until smooth for about 2 minutes.

When all the ingredients are combined and while the food processor is turned on, add the aquafaba, one tablespoon at a time.  Process until smooth and creamy. Using aquafaba instead of water produces a better hummus texture.

If the hummus is overly thick or if you prefer a thinner consistency, you can add more of the chickpeas liquid.

Transfer in a serving bowl, drizzle with additional olive oil and top with paprika or any preferred garnishes for a lovely presentation.

TIPS ON HOW TO PEEL YOUR CHICKPEAS

Removing the outer peel of the garbanzo beans before adding them to the food processor makes a light and creamy hummus texture. How to easily peel them?

1. You can rub them in a clean kitchen towel.

2. Place the beans in a bowl of cold water and twirl them around. Or you can rub them gently with your hands. The skin will naturally fall off. Then use a slotted spoon to strain out the skin, and throw it away.

 FEW TIPS ON HOW TO PREPARE HUMMUS WITHOUT TAHINI

You’ll need a food processor. That’s probably something you already knew. A food processor works best for homemade hummus. You can also use a high powered blender.

Don’t throw away the aquafaba! This is the liquid from a can of chickpeas. Because it provides the creamiest, best-tasting puree, you’ll need to use it in this hummus. It’s fine if you forget! You can make use of water.

HOW TO SERVE HUMMUS

Hummus is great to serve with pita bread, flat bread, tortilla chips or crackers. It is also great dip for veggies like carrots, raddish, cucumber or celery.

You can also use it as an alternative to mayo on your sandwiches—in fact, it’s so good that you’ll probably want to keep a jar around for whenever the mood strikes!

You could also try using hummus as a dip for chicken, beef or pork. It makes an excellent salad dressing, and can be used in place of tahini sauce when making falafel. Another option is to use hummus on top of a Mediterranean-style salad!

HOW TO STORE

Hummus can be stored at room temperature for two to four hours only. After that it should be thrown away for food safety.

The best way to store hummus is in an airtight container in the fridge. This will keep it fresh for up to 5-7 days.

HOW TO FREEZE HUMMUS

You can freeze the hummus for up to 3 months in the freezer if you plan on making it ahead or doubling the recipe for later use.

To do this, you can divide your hummus in 1-2 cup portions using freezer bags or another airtight storage container leaving a little room on top then freeze.

To thaw it out, simply place the frozen portion in the refrigerator overnight until fully thawed. Once thawed, thoroughly stir with extra lemon juice or enjoy as is! It’s great when a dip tastes even better after some time.

If you are concerned about color changes as your homemade hummus without tahini sits in the fridge, feel free to add more olive oil on top of each portion to seal it off from air exposure that could affect its color over time.

How to tell if the hummus gone bad? If the hummus have distinct sour smell then it is time to discard it.

Try this hummus without tahini recipe for a delicious vegan and gluten-free dip.

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