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 sharing this recipe. I love hummus, but I am allergic to sesame seeds. Since the typical hummus is made with Tahini (sesame seed paste), I can’t eat it.
I will make this version.
Please reply…. Do you need to use a food processor or can you do it with like a wooden spoon or something?
I used my 35 dollar blender after i massed the beans with a fork for a bit. Reminded myself
that way back when this was made with a mashing stone.
Will a blender work well enough if you don’t have a food processor?
I just made this and it was delicious! As suggested I used the water from the can and I garnished it with red pepper. Mine came out very creamy and I did not peel the skin off.
Thank u for recipe! It’s very delicious and creamy ?
Another sesame seed allergy-sufferer here. Thanks for making it so easy to enjoy an old favorite! Going to buy the ingredients now!
Very nice hummus recipe! I would just start with half a clove of garlic and add more to your taste. There’s nothing worse than too much garlic in your hummus. Also, unless you want your hummus pasty, you’ll need to add a LOT more water and oil to get the texture nice and creamy. But otherwise, this was a very nice recipe I’ll be sure to make more of
Thank you for this. My son is allergic to sesame and I’ve been searching for a hummus recipe without it. Really appreciate it!
I’ve made this three or four times now. I always make it as directed. Thanks for a great, easy, cheap homemade hummus recipe!!
I have been making my hummus without tahini for a long time now too – only really because I am too stingy to pay what they charge for tahini. I love some of the comments about other additions to the recipe that people have tried so I am going to give those a go, thanks everyone for the suggestions. One thing I would encourage (and agree with Jo Ann above) is to get into the habit of cooking up your own chickpeas, it might seem like an extra hassle to start with, but once you’ve done it a few times, it is really so amazingly easy, and doing this makes the hummus unbelievably cheap. My recipe cooks in just five hours, first I lightly spray my slowcooker with oil, then pre-heat it on high, then put in two cups of chickpeas and six cups of water, and you can also add in some optional extras here for flavour like sliced garlic, bay leaves, fresh herbs, half an onion etc (I don’t necessarily do all this), pop the lid on, then (if you can) about two hours into cooking (or really whenever you are able to during the cooking process), stir in one teaspoon of salt and two teaspoons of sugar, and then in about three more hours, they’ll be done. Leave to cool in some of the liquid (which will then thicken up), and then make up your hummus. I usually use the cooking liquid instead of adding water to make up my hummus too. This amount of chickpeas will yeild you a good sized batch of hummus, otherwise sometimes I freeze a portion of the made-up hummus for later, and sometimes I freeze a portion of the cooked chickpeas for later too. Also I find in a well sealed container or jar in the fridge, the hummus will last well over a week if need be.
I made this today using my nutri-bullet the hummus was so smooth and creamy! This recipe is a keeper.
Excellent recipe! Easy to make & it taste great! The only change I made was using the juice of the chickpeas in place of the water. I will never buy hummus from the store again! I did not miss the tahini flavor.
I added a tiny tiny bit of Sambal Oelek (chili paste) to this, and it was sooo good
Great recipe. Got everything I needed today to make it…..almost. What can be used instead of Cumin as I thought I had some already so didn’t buy any :/ x
this recipe is just what I was looking for. couldn’t find tahini. had all the rest of these ingredients. made as instructed. tasted. added a little bit more lemon juice, salt and a bit of hot sauce. used carrot sticks and fritos as dippers. this gave me the path toward making it the way I would like it to taste. thanks.
Thanks, this worked well! A child in my daughter’s class is allergic to sesame seeds, and I usually use sunflower seed butter instead of tahini, but I’m out of sunbutter and this worked great! Tastes good. She definitely won’t notice.
My daughter is allergic to sesame seeds, so this recipe is one I will definitely try! Thanks for posting it!
Made this today for the very first time………..Yum.
I will NEVER buy hummus again, but will forever be making this
scrumptious, easy, inexpensive yummy goodness. Thanks
I do NOT like tahini. I tolerate it, because I like hummus but is much better without it!! This makes me SOoo happy. Thank you!!! My new base for lettuce wraps!!
God bless you!! I’ve been wanting to make my own hummus but none if my stores carry tahini! Thank you!