This simple hummus without tahini takes 5 minutes to prepare, uses common ingredients, and is so much cheaper than the packaged stuff.
I make this simple hummus without tahini all the time. I absolutely love hummus, and typically have some stocked in my refrigerator. I’ve tried just about every fancy variety and flavor combination of hummus that there is. At some point I started wondering, why is this little tub of bean dip so expensive? I mean come on, it’s mostly just beans, which cost next to nothing. So, I started making my own.
Not only is it cheaper to make your own hummus, but you control the quality of ingredients that go into it. So, there are no weird preservatives or fillers in your dip.
To make this dip, add garbanzo beans, olive oil, lemon juice, garlic, cumin, salt, and a little bit of water to a food processor. Then, blend until smooth. That’s it! It really is simple. Serve it up with your favorite dippers, like whole grain crackers, chopped veggies, or tortilla chips.
Why skip out on the tahini? Well, you certainly don’t have to. I just find that tahini is one of those ingredients that I don’t always have on hand. And, it’s by far the most expensive ingredient in hummus.
Tahini is a paste made out of sesame seeds. It kind of reminds me of sesame flavored peanut butter. I like it. And, I like hummus that has tahini in it. I just don’t find it necessary. So if I don’t have it, which I often don’t, this is my go-to recipe.
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Simple Hummus Without Tahini
Video
Ingredients
- 1 (15 oz.) can garbanzo beans (chickpeas), drained and rinsed
- 2 to 4 tbsp. water
- 2 tbsp. extra virgin olive oil
- 1 tbsp. lemon juice
- 1 garlic clove minced
- 3/4 tsp. ground cumin
- ¼ to 1/2 tsp. salt
Instructions
- Add the garbanzo beans, 2 tablespoons of water, the olive oil, lemon juice, garlic, cumin, and ¼ teaspoon of salt to a food processor. Process until smooth and creamy. If needed, add additional water to thin out the hummus and ¼ teaspoon of salt to your taste preference.
- Store covered in the refrigerator.
Nutrition
Still want tahini in your hummus? No problem. Just add 2 tablespoons of tahini to the food processor with the rest of the ingredients and process until smooth.
Thank you for the recipe…lately I have been needing to eat more vegan and this will fit in nicely with my new lifestyle.
Much appreciated.
What is it topped with?
I made it in my nutri bullet and substituted orange juice instead of lemon (what I had on hand), I think i ended up needing about 6-8tbsp of water and 3-4 of oliveoil to get it to process to dip consistency. It’s still quite chunky now but still good. I added more salt and pepper when i spreaded it on my cracker though,
Sufficient enough though 🙂
How long does this last if refrigerated?
My daughter is anaphylactic to sesame. This is even better than store bought. So fresh tasting!
I am very allergic to sesame (tahini oil, seeds etc.) so was very happy to find this recipe. Can’t wait to try it.
Super delicious! I definitely should’ve gone for the 1/4 teaspoon of salt instead of the 1/2, but great regardless! I also made a chickpea flatbread to go with it, and it was tasty. Can’t get enough chick pea 🙂
This recipe is fantastic! I was apprehensive at first, but if you have a good blender/food processor it’s really easy to make in bulk! I just multiplied everything my 4 to make a large batch for my roommate and me, we eat it so fast that we need to make large batches!
Thanks so much! So easy and so good! I don’t have tahini so I Googled hummus recipes without tahini and I’m so glad I happened with this recipe!
Thank you for sharing!!!! I’m deathly allergic to sesame seeds/oil so I’ve been wanting to try hummus for years and now I’m gonna make this!!!
The recipe doesn’t match the picture.
In what way does it not match the ingredients picture? I would think it would last a few days in frig unless you freeze as someone suggested. Yummy.
Simply delicious! My daughters and I could not stop eating this!
How long does it last for?
Just made this and came out great. I modified the beans a little bit. I read from another site if you want a smoother texture, boil the garbanzo beans with a tsp of baking soda for 20 minutes, then rinse well…and proceed with the recipe. Since I didn’t have a food processor, I used my immersion blender (I couldn’t find my regular blender!) and put everything in a mason jar and dipped my celery and carrot sticks in it. It was so delicious and healthy!
Thank you so much for the recipe, Amanda!
Was out of tahini and your recipe was just right! Added one avocado and a little more lemon juice: )
I had oral surgery today and can only eat cold baby foodish items. I made this recipe and it is so much better than applesauce and jello. Can’t wait to try it when I can dip something in it.
Also wanted to say that I had everything in my pantry, so it’s a keeper recipe. Thanks!
This is my go to recipe for easy, tasty, no fuss hummus.
Freezing hummus
Always I freeze some of the batch I make in small containers. Impossible to tell the difference when thawed. Thaw overnight on fridge shelf.
Hi , thanks for sharing this recipe. My daughter is allergic to sesame seeds. So I never made hummus before. I can’t wait to try it.
Thank you! My hubby developed sesame allergy but likes hummus, this is great!
I’m allergic to sesame so this is perfect