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.
CAN’T. STOP. EATING… Thanks for super easy and delicious recipe!
My partner is allergic to tahini so store-bought hummus is never an option. This recipe is a great alternative and so easy to make. Thank you for sharing!
Tried it! and loved it!
For a very smooth and creamy hummus, use a blender instead of a food processor.
I made this! So simple and delicious. Used cooked, drained baby white lima beans instead, omitted water. Wow!
Excellent, easy, cheap and healthy. Highly recommend it. Thanks
Really loving the hummus during my pregnancy! I have been adding a bit extra lemon and sumac. So delicious.
A great recipe! It uses everything I have on hand and it doesn’t require tahini 🙂
My grandkids and I made this for our cooking class in homeschool today. 😊 They really enjoyed making it and it is very tasty! Thanks for the recipe.
Is this supposed to be grainy? I processed the heck out of it but it’s still got an instant oatmeal kind of texture to it. I love the sesame flavor in hummus but hate paying $8 for a tiny bottle of it, so I added some toasted sesame oil instead. First indicator is I wen a little too heavy with it. Everything else is great, good amount of garlic, lemon and salt. This is a keeper!
If you don’t remove the chick pea husks, it will be grainy.
Easy and amazing. Personally, for next time, I’ll reduce the cumin to 1/2 tsp. 2 T water was enough. You can save time by adding garlic whole and food processing it with all of the liquid ingredients. Then add garbanzo beans and blend until smooth
First time making. Made hummus recipe with a couple personal changes for my preferences and family said it was the best hummus they’ve ever had.
Well, I am eating it as I am … And it is delicious 😉 Due to my Sattvic diet I’m not allowed to consume garlic, so I replaced that with ⅔ tsp of dried coriander leaves. Came out great and I’m having it with rye crackers. 😋
No lemons so I used cider apple vinegar instead.
Added black pepper, paprika and corriander.
So quick and so delicious. Thank you for this amazing recipe.
Next time I’m going to add a few sweet pepper flakes.
Awesome recipe! It is so quick, I literally made in 5 minutes as the ingredients are all I used in day to day cooking! And so easy, just blend them to a great tasting hummus! Thanks!
Excellent. Used chick pea brine instead of olive oil. Delish. Thx
Wow! Why had i not made this myself! It really is sooo freaking good and so easy. Took me less than 10 mins to make and eat 😂 I didn’t even chop the garlic i just threw it in whole and let the blender chop it up. I don’t own a food mixer so i made it in my blender and omg 🤤 so good. Will definitely keep making it
So easy to make & tastes amazing. I did add a little sesame seed oil.
Will definitely make it again.
Easy, simple, and good! Thank you!
Yummy! I was out of tahini, came across this recipe. So tasty. I did add a couple tablespoons of sesame seeds to the food processor, will definitely make this again.
Great recipe, very easy and delicious. Longest part was removing skins from chickpeas which is optional. Much better than store bought!
Easy and delicious! My kind of recipe. I added a bit more cumin for taste.
I like your Homemade Hummus Dip,without Tahini…easy
and delicious!
Love this recipe! Thank you! This is easy and so helpful to us as we have a sesame allergic kiddo.
Hi! I want to make this this weekend and I was wondering if the skin should be removed from the chickpeas beforehand?
In my experience removing the skin gives the hummus a more fluffy creamy texture instead of a slightly chunky texture. The difference is subtle but it makes one!
Wow, i actually like this better without tahini! Has a much lighter, fresher taste. I followed recipe except cut down the cumin a bit and added some paprika. This is great!
Wow so good and quick.