Homemade Hummus Without Tahini
This easy, tahini-free hummus is a creamy, flavorful dip made with chickpeas, olive oil, lemon juice, garlic, cumin, and salt. By omitting tahini, the recipe becomes lighter while still maintaining its smooth texture and zesty taste. It's perfect for pairing with veggies, pita, or as a spread in sandwiches.
Equipment
- 1 Mixing Bowl
- 1 Food Processor
Ingredients
- 15 oz Chickpeas (can) Drained And Rinsed
- 2-3 Tbsp Olive Oil
- 1-2 Cloves Of Garlic Minced
- 1/2 Cup Juice Lemon
- 2-3 Tbsp Water
- 1/2 Tsp Ground Cumin
- 1 Tsp Salt
- Paprika For Garnish
Instructions
- Drain and rinse the chickpeas , you can remove the skins for a smoother texture, but thisstep is optional.
- Roast the garlic by wrapping unpeeled cloves in foil and baking for 20-25 minutes at 400°F
- In a food processor or blender, add the chickpeas, roasted garlic, lemon juice, cumin, and a pinch of salt. Start blending, gradually adding olive oil and water until the mixture becomes smooth.
- You can adjust the amount of water to reach your desired consistency.
- Your hummus is ready to serve!!Transfer your hummus into serving bowl and drizzle with a little olive oil, and sprinkle with smoked paprika. Garnish with fresh parsley.
Notes
1) Add cold water gradually while blending to get a smooth, creamy consistency.
2) Extra virgin olive oil adds richness and depth of flavor. Drizzle a little more on top for garnish before serving.
3) To achieve a smoother texture, peel the chickpeas by gently rubbing them between your fingers or soak them in warm water for a few minutes.
4) Hummus tastes best when slightly chilled but not too cold. Allow it to sit at room temperature for a few minutes before serving.
5) For a lighter version, you can reduce the amount of olive oil and replace it with more water to keep the creaminess without the extra calories.