hummus without tahini

This simple hummus without tahini takes 5 minutes to prepare, uses common ingredients, and is so much cheaper than the packaged stuff.

Simple Hummus Without Tahini

(15 oz.) can garbanzo beans

water

extra virgin olive oil

lemon juice

garlic (minced)

cumin

salt

Add the garbanzo beans, 2 tablespoons of water, the olive oil, lemon juice, garlic, cumin, and 1/4 teaspoon of salt to a food processor. Process until smooth and creamy. If needed, add additional water to thin out the hummus and 1/4 teaspoon of salt to your taste preference.

Store covered in the refrigerator.

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Simple Hummus Without Tahini Recipe

This Simple Easy Hummus Without Tahini is super simple to&nbsp;make and just perfect for a quick snack. Best of all, takes less than 10 minutes to prepare.

Simple & Easy Hummus Without Tahini

chickpeas

garlic garlic

smoked paprika

sea salt

black pepper

olive oil (optional)

chili flakes

Place chickpeas in a blender or food processor with garlic, lemon juice, paprika, cumin and reserved liquid from the canned chickpeas. Blend or puree until very smooth, adding more liquid or lemon juice as needed to thin out to desired consistency. Season with salt and pepper and add 1-2 tablespoons of olive oil to help achieve a super creamy texture, if desired.

Serve on pitas, crackers, veggies, or sandwiches. Adjust seasonings as you like and sprinkle with red chili flakes if desired.

Here's an easy way to make hummus without tahini: you'll never believe the pantry ingredient stand-in! It comes out perfectly creamy.

Hummus Without Tahini (Easy Recipe!)

garlic clove

lemon (1/4 cup lemon juice)

aquafaba (liquid from the chickpea can) or water

olive oil

peanut butter (or almond butter

Peel the garlic. Drain the chickpeas into a liquid measuring cup, reserving the aquafaba (chickpea can liquid). Juice the lemon.

Add the garlic to the bowl of a food processor and process until finely chopped. Add chickpeas, lemon juice, 1/4 cup aquafaba (or water), olive oil, kosher salt, cumin, and peanut butter. Puree for a few minutes until very creamy. Eat immediately or store refrigerated for up to 1 week.

Is it possible to share what the serving size is for the recipe?

Absolutely delicious!!! Love the fact that the recipe is so versatile. We’re not big cumin fans, and substituted oregano/rosemary. Also left out the almond butter since mentioned it could be optional, though will try it next time. Can’t wait to try it again with different spices and toppings :))
This recipe is a keeper. 
Thank you!!!!

Thanks for educating me about Tahini being slightly bitter. I had bought some which was refrigerated, but when I tasted the bitterness thought it was spoiled and threw it out. I am going to make your recipe with the nut butter! Thank you!

This was delicious!  I love that I could use what I had in my pantry and did not have to buy Tahini.   It was very flavorful and easy to make.  I will be making it again.

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Simple Hummus Without Tahini

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