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 followed your suggestion and used no-sugar peanut butter. Best decision ever. It’s the perfect substitute for tahini!
Made this for a work event. It was my first time making hummus ever. Everyone loved it and had me share the recipe! I made it for 30 serving sizes still only took me 5 minutes or less.
Can you use sesame oil instead of olive oil, as a tahini sub?
Thank you for just the recipe I wanted 😊 Followed it exactly and enjoyed it for dinner. I like to add some olive oil and pine nuts over it in my my dipping bowl, but alas, no pine nuts in the freezer. A little cilantro and kosher salt substituted. This pantry-easy winner will grace my pita chips going forward 😀
LOVE THIS !!
Came out great. I add a tiny peanut butter instead of tahini and topped with sumac berries and olive oil.
How many days it takes to be stored?
So delicious! Thank you. Love the cumin!
Just made this tonight and it’s delicious! I added 2Tbsp water and 1.5 extra Tbsps lemon juice for a lemon hummus. Definitely making again.
This is delicious! I ran out of tahini, and decided to try this recipe. I made a couple of simple changes, I used auqafaba instead of water, and added more lemon juice. This was so good I made a double batch to have as a snack during the week with Wasa crisp bread.
Delicious hummus, Many Thanks for the recipe.
Excellent, easy —-it will be a regular for me. Saves money, too.
This will be definitely my go to humus recipe!!! Absolutely delicious I added a small jalapeño for a kick!
Could you use sesame oil instead of Olive oil (or at least a dash of sesame oil)? I’m going to try it.
This is a great quick recipe!! I have an abundance of basil and had to find another way to use them besides adding them into dishes or make pesto. My basil hummus was delicious and my kids loved it! Will be keeping this recipe! Thank you!
Was amazing. I changed the water for dill pickle juice. I added extra garlic and dill weed and celery salt. I also chopped up 2 dill pickles and added them. Was WAY better than the store bought dill pickle hummis and WAY cheaper and healthier 😋
Omg! This is so easy and delicious, will be making regularly.
How long does it last in the fridge ? Thanks !
I have used this recipe several times. I don’t care for Tahini. I think next time I’ll try a spicy version and one and with sun dried tomatoes. Thanks for the gorgeous photography so we can imagine it.
Thank you so much for this recipe. I live in an area where we just don’t get Tahini and I am lactose and gluten intolerant, so this is a really easy, delicious and versatile condiment
You Are gonna save me sooo much money with this❣️ Thank You!
My 14 y/o loves it!
I did not have cumin, so I substituted ground coriander, and it tasted great, my husband and I both enjoyed it on a wheat pita