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.
Added Roasred red bell peppers to it. No too shabby at all.Thank you so much❣️
How long can this store in the fridge?
Thank you! I have a severe sesame allergy, and
I really wanted to eat hummus again. Can’t wait to try this 🥰
I add sesame seed on mine and love it
So easy to make and so tasty 🤤 thanks a lot for sharing ❤️
Can I use cooked chickpeas instead of canned? Thank you
This will definitely be my go to humus recipe. Absolutely delicious, I added a small jalapeño for a kick!!!!
Like your homemade Hummus recipe!
Delicious! I added some extra lemon juice, an extra half tsp of cumin and an extra garlic clove for some punchier flavours. Really so tasty and unbelievably easy, highly recommend!!!
This was my first time making hummus and I didn’t have tahini. Didn’t need it! Superb!!
I had leftover red and orange peppers and onions. Added walnuts. Roasted three small cloves of garlic and used rosemary olive oil. Oh my goodness. It turned out so much better than store bought with no preservatives!
After rinsing, if you cook your canned chickpeas more, by boiling them, it can make for a very creamy hummus. Also plain Greek yogurt can be used in place of tahini if desired.
Excellent and so simple. Thank you for sharing.
Very tasty. I used the juice from the beans (Aquafaba) in place of the water. Also used only 1/4 tsp of cumin and added an extra olive oil plus lemon juice. I will be making all the time. THANK YOU! Hugs
this is so good, firs tie making hummus, so worth it. Much better then pre made.
We always triple or at least double this recipe! One of our most favorite things to make!!
Made this several times while on vacation in our AirBnb condo. Its easy, and easy to get the ingredients plus delicious just as written.
Loved this, so easy. thank you!
I was out of tahini and needed to make hummus. I found this recipe. It’s perfect. I don’t think I’ll go back to the old recipe. I like this one better.
Make it so much!!!! Love it!!!
I love this recipe and I made it all the time. It’s great that I no longer have to worry about not having any tahini handy when I feel like making hummus and besides, I like it better without tahini since I found this recipe.
This recipe has the best balance of flavors of any Hummus I’ve tried. I used dry Garbanzos cooked in a Insrant Pot type cooker for 45 minutes with a 10 minute slow release. 250 grams of the finished Garbanzos, equals one 14 ounce can (about 1.5 cups).
Thanks for the info, I want to use dry beans also!
I like it. I add a 1/4 tsp of freshly-ground black pepper for extra flavor. I’m not a tahini fan, so this hits the spot. Pairing with zaatar. Thanks!
This sounds great! I don’t have tahini, and I need a hummus now lol!♥️♥️
Amazing! So simple. I didnt have fresh garlic so substituted 1/2 teaspoon of organic garlic powder and it seemed to be the correct amount. Gonna make this all the time!
So simple and delicious. I just added another clove of garlic to give extra heat and zing.
Hey! Can you freeze this hummus? If so how long is it safe in the freezer? Thanks!
Really tasty hummus! Did not feel the need for Tahini!