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.
I just made this and it’s really delicious, our little guy had a sesame allergy so this is great. I inadvertently added a little too much water (probably 5 or 6 Tbsp) so it came out thinner than I would have liked, but totally my fault! The taste is still great and I will try it again with less water.
Easy and delicious! I did not even have olive oil and used my safflower oil. It still was the best I ever had! Thank you!!
I have made this recipe three times in the past month!! My grown daughters love it and I’ll add chopped Kalamata olives to a partial batch and my other daughter loves to sprinkle Everything but the Bagel seasoning (homemade) to her share. Great recipe and thank you for sharing!
Thank you for the photo of the ingredients. This was all I really needed to see how to make this to my taste, and see that I had almost all ingredients on hand! (Moving soon, cleaning out the pantry) I used sesame oil instead of olive and the juice of 1/2 a lemon. So fresh and delicious, much better than store bought, quick and easy!
Actually the perfect hummus recipe. It was so creamy and smooth, and topped off great with cilantro. I just added a little bit more garlic and lemon juice to meet my taste.
Thanks for sharing Amanda
Can’t believe how easy (and tasty) this recipe is – certainly a money saver
wow so simple and delicious! i added some olive oil to the end product before storing it in my fridge so it keeps nicely and has that delicious top film. thanks for this easy incredible recipe!
Really simple to make and delicious too – you can add extra flavourings – smoked paprika, sweet chilli sauce. add some veg to it. It doesn’t last long in our house! Thank you.
YUM, ok so i was in a quandary since the once again recall of Sabra classic hummus. I just tried to make this minus the cumin cause A i don’t have any, and b i don’t think i like it. I added lemon juice in and then the olive oil water and salt n pepper. Delish. I use it in tuna salad instead of mayo and it seems to have worked well in that too- I’m just about to go have some lunch. Thanks for the recipe, i will be working to perfect this for myself and will be making it regularly.
I made it in my bullet. And I used two garlic cloves not so much salt because I can’t really do that much salt and I didn’t have extra virgin just regular virgin but it came out tasty and I used 4 tablespoons of water, could’ve probably used another tablespoon but it came out perfect.
Just love
So easy and fresh
Better than store bought
Thanks for this wonderful recipe. There’s a sesame allergy in my son’s kindergarten class so I’m able to send this for his lunch!
I add 1T sesame oil in place of 1T of Olive oil…yummy!
This is a good recipe. My partner and I are serious garlic lovers! so I add an additional 5-6 cloves. I also use 3 tbsp of lemon juice (we always have Real lemon on hand) I find that the additional liquid also helps thin it out and gives the hummus a smoother consistency
This is the very first time I have tried making my own hummus and I can not believe how easy it was. I was not able to find any tahini at the grocery store so I was happy to find this recipe. I love lemon so I added a fair bit more (1/4 Cup) and just 2 Tbsp of water, other wise I did not change anything else. Turned out fantastic! I will never buy from the store again.
Absolutely lovely this… I also did not have tahini this is definitely a keeper!!! Thank you so much for sharing. Have printed your recipe and will be laminated. One very happy lady X
I just made this and it is delicious! Tahini goes bad before I can use it so I also make hummus with out tahini, I do use a little sesame seed oil to give it the tahini flavor.
DE-LISH! I can honestly say, I don’t miss the tahini. This is my new favorite hummus recipe and I plan to share, the recipe, not my hummus. LOL!
I LOVED, THANKS
Simple easy and tasty. I used 1/2 tbsp of minced garlic and it was perfect. This is a kerper
I’ve made quite a bit of hummus in my day, but I haven’t had a “best recipe” yet. I tried this recipe before work this morning and it was indeed fast and absolutely perfect. It will be my lunch today with cut up veggies.
I used beans that I had cooked in my Instant Pot last night and refrigerated. A can of beans equals 1 1/2 cups of beans measured out (drained and rinsed). I added an extra tablespoon of lemon and the fourth tablespoon of water to get the consistency and flavor that I wanted. Plus, I added a dash of cayenne and an extra clove of garlic. The garlic is a little overpowering now, and I probably should’ve stuck with the recipe’s one clove.
Thank you for my new “forever hummus.” I’m printing the recipe out right now.
Thank you i have an idea now …true tahini is expensive