Easy Hummus Recipe Without Tahini

This ridiculously Easy Hummus Recipe without Tahini can be whipped up in minutes and served with just about any seasonal delight you have on hand.

You only need a few ingredients, a food processor, and someone to share all the dunking with. It’s the perfect protein-packed dip to whip together for those last-minute get-togethers. My friends and I call that “whimming.” Man, I love a good whim! They are usually the best nights. Don’t you agree?

There is no soaking chickpeas overnight or peeling off the skins. Who has time for that when you are “whimming”?

I regularly store this homemade hummus in an airtight container in the fridge. I love to schmear it all over my wraps, plop it into my salads (a dollop won’t cut it), or submerge my carrots or cast- iron flatbread in it for that afternoon snack. Sometimes, I lather it all over my grilled chicken burger or grilled steak. I just love the nutty, buttery flavor it adds to everything. It could be my favorite legume. Do you have a favorite? Anyway, let’s get on with it.

Ingredients

• Garlic – One small clove will do, but if you like a garlicky hummus, feel free to add another clove.
• Canned Chickpeas – Unlike many canned veggies, canned chickpeas retain much of their nutritional value, so there is no need for all that fuss of soaking and peeling. Just before rinsing the chickpeas, be sure to save a tablespoon of the canned liquid.
• Lemon – Freshly squeezed, PLEASE!
• Aquafaba – Don’t let this scare you. It’s just the starchy liquid in the can of chickpeas.
• Ice cubes – You can substitute cold water instead.
• Olive Oil – I prefer high-quality olive oil since this recipe has few ingredients.
• Kosher Salt – Just a pinch at first, and then you can adjust to your liking.

How to Make This Easy Hummus Recipe without Tahini

First, reserve a tablespoon of the canned chickpea liquid, known as aquafaba. This will ensure a smooth texture to your hummus. Then, rinse the chickpeas in a strainer.

Second, peel the garlic and pulse it in the food processor. This ensures the garlic is finely chopped and there are no big garlic chunks in the hummus.

Next, add the chickpeas, lemon juice, ice cubes, reserved liquid, and a pinch of salt. Process until the mixture becomes pasty. Then, scrape down the sides of the processor and start mixing again. Slowly add olive oil at the top of your processor, and mix for a good 20-30 seconds.

Lastly, taste that yummy goodness and adjust the salt to your liking. Serve in your favorite bowl, top with your favorite spice, and start dipping. Can it get any easier than that?

Variations for an Easy Hummus Recipe Without Tahini

You can literally add or top this recipe with a million ingredients (okay, maybe not a million), but seriously, it’s one of the most versatile dips you can adjust to your tastes. Here are a few suggestions, but get creative. I really want you to play with these four ingredients to make it your own.

• Add your favorite herb when processing the garlic. Give your hummus a herby note.
• Make it red pepper hummus. Add roasted red peppers when mixing to make it a beautiful, vibrant color.
• Spices:
  • Cumin adds a nutty, warm flavor.
  • Smoked paprika adds both color and smokiness to the hummus.
  • Red Pepper Flakes make it spicy.
• Make it a seasonal dip:
  • Fall, add pureed pumpkin.
  • Winter, add fresh cranberries for a festive dip.
  • Spring, add lemon zest to give it that citrus zip we all desire after a long winter.
  • Summer, top it with chopped tomatoes and cucumbers, which are plentiful, and drizzle with more olive oil.

How to Store

• This hummus will last up to a week in your fridge in an airtight container. It’s the ultimate homemade ingredient. Actually, I challenge you to make it last a week.
• You can freeze, but given it’s so easy to make. Let’s just keep it fresh!

Print Recipe

5 from 1 vote

Easy Hummus Recipe Without Tahini

Four simple ingredients are whipped together to make the perfect dip, snack, or spread.

Prep 5 minutes mins

Total Time 5 minutes mins

Servings: 8 people

Author: Lorraine Saeger

Equipment

• 1 Food Processor

Ingredients

• 1 clove garlic minced in processor
• 1 can Chickpeas
• 1/2 lemon juiced
• 1 tbsp canned chickpea liquid
• 1/4 cup olive oil
• 2 ice cubes
• 1 pinch kosher salt adjust to taste

Instructions

• Reserve 1 tablespoon of canned chickpea liquid.
• In a high-speed blender, place peeled garlic clove and process until finely minced.
• Add chickpeas, lemon juice, reserved chickpea liquid, and salt and ice. Blend until the mixture becomes pasty.
• Scrape down the sides. Continue blending while slowly pouring olive oil at the top of the mixer. Blend until smooth.
• Transfer hummus to a serving bowl. Add preferred garnish and serve with seasonal vegetables or warm pita bread.

Notes

Make Ahead -hummus can be made up to an hour before serving. It can also be stored in the refrigerator up to one week ahead of time. Bring to room temperature before serving.