hummus recipe without tahini
This simple and delightful hummus recipe offers a creamy and rich dip without the use of tahini. Perfect for serving with fresh vegetables, pita bread, or as a spread in sandwiches, this hummus is sure to please!
Equipment
- 1 food processor or blender
- 1 measuring cups
- 1 measuring spoons
- 1 rubber spatula
- 1 serving bowl
Ingredients
- 1 can (15 oz) chickpeas (garbanzo beans) drained and rinsed.
- ¼ cup olive oil
- ¼ cup lemon juice about 1 large lemon.
- 2 cloves garlic minced.
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 2 to 4 tablespoons water as needed for consistency.
- optional paprika or chopped parsley for garnish.
Instructions
- In the food processor or blender, combine the drained chickpeas, olive oil, lemon juice, minced garlic, ground cumin, and salt.
- Blend the mixture until smooth, stopping to scrape down the sides with a rubber spatula as needed.
- Gradually add water, one tablespoon at a time, while blending, until you reach your desired creamy consistency.
- Taste the hummus and adjust the seasoning if necessary, adding more salt or lemon juice to suit your preference.
- Transfer the hummus to a serving bowl and smooth the top with the back of a spoon.
- If desired, drizzle a little olive oil on top and sprinkle with paprika or chopped parsley for garnish.
Notes
Serve with pita chips, fresh vegetables, or use as a sandwich spread.
Store any leftover hummus in an airtight container in the refrigerator for up to 5 days.
Feel free to customize this recipe by adding roasted red peppers or olives for extra flavor.