Easy Creamy Hummus Without Tahini
Ingredients
- 1 15 oz. can chickpeas (garbanzo beans), drained and rinsed
- 2 to 4 tablespoons water
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 garlic clove minced
- 3/4 teaspoon ground cumin
- 1/4 to 1/2 teaspoon salt
Instructions
- Place the drained chickpeas, 2 tablespoons of water, olive oil, lemon juice, minced garlic, cumin, and 1/4 teaspoon of salt into a food processor.
- Blend the mixture until it becomes smooth and creamy in texture.
- If the hummus appears too thick, gradually add more water. Taste and add an additional 1/4 teaspoon of salt if desired.
- Transfer to a covered container and refrigerate until ready to serve.
I never thought I’d be the person making hummus from scratch at home, but here we are – and I’m so glad I started. What began as a way to save money on those expensive little containers at the grocery store has turned into one of my favorite kitchen discoveries. This tahini-free version has become my go-to recipe, and I think you’ll love how simple and satisfying it is to make.
The first time I made this hummus, I was skeptical. Could something so basic really taste as good as the store-bought versions I’d been relying on? The answer was a resounding yes. In fact, I think it tastes even better because I know exactly what goes into it – no preservatives, no mystery ingredients, just wholesome foods that I can pronounce.
What I love most about this recipe is how forgiving it is. The beauty of homemade hummus lies in its adaptability. Some days I add an extra clove of garlic when I’m feeling bold, other times I squeeze in more lemon juice for extra brightness. The base recipe is so solid that these little adjustments only make it better.
I discovered this tahini-free approach out of necessity. Like many home cooks, I found myself craving hummus but lacking that one specialty ingredient that seems to disappear from my pantry right when I need it most. Tahini, while delicious, isn’t something I always keep stocked, and frankly, it’s often the most expensive component of traditional hummus recipes.
The revelation came when I realized that chickpeas themselves have a naturally creamy, almost buttery quality when properly blended. With the right technique and proportions, you can achieve that signature hummus texture without any tahini at all. The key is using good quality olive oil and taking the time to blend everything until it’s truly smooth.
This recipe has saved me countless grocery store trips and probably hundreds of dollars over the years. When I calculated the cost, I was amazed – making this at home costs less than a dollar and fifty cents, while a comparable container at the store runs at least four times that amount. The math alone makes it worth trying, but the taste seals the deal.
I’ve served this hummus to friends and family who had no idea it was missing the traditional tahini component. The garlic and cumin provide such robust flavor that nothing feels absent. In fact, some people have told me they prefer this version because it allows the other flavors to shine more prominently.
The texture is what really impressed me initially. By draining and rinsing the chickpeas thoroughly, then blending them with just the right amount of liquid, you achieve a creamy consistency that rivals any store-bought variety. The olive oil adds richness while the lemon juice provides the perfect acidic balance that makes every bite bright and satisfying.
I keep a container of this hummus in my refrigerator almost constantly now. It’s become my reliable afternoon snack with cut vegetables, my go-to spread for sandwiches, and my emergency appetizer when friends drop by unexpectedly. Having it on hand makes eating healthier so much easier.
One of my favorite things about this recipe is how quickly it comes together. From start to finish, we’re talking about five minutes of actual work. Most of that time is spent watching the food processor do its thing. It’s the kind of recipe that makes you feel accomplished without requiring any real skill or technique.
The flexibility of this hummus extends beyond just the basic recipe. I’ve experimented with adding roasted red peppers for color and sweetness, fresh herbs from my garden for an aromatic twist, and even a pinch of smoked paprika for depth. Each variation has been delicious, proving that this base recipe is incredibly versatile.
Storage is wonderfully simple too. The hummus keeps well in the refrigerator for several days, though it rarely lasts that long in my house. I’ve found that it actually improves slightly after sitting overnight, as the flavors have more time to meld together.
Making your own hummus also means you control the sodium content, which is particularly important if you’re watching your salt intake. Commercial varieties often contain much more sodium than necessary, but with this homemade version, you can adjust the seasoning to your exact preferences.
For anyone hesitant about making hummus without tahini, I encourage you to trust the process. The combination of chickpeas, olive oil, lemon, and garlic creates such a satisfying flavor profile that you won’t miss the tahini. If anything, you might find yourself preferring this cleaner, brighter taste.
This recipe has genuinely changed how I think about convenience foods. Sometimes the homemade version isn’t just cheaper and healthier – it’s actually better. This tahini-free hummus proves that simple ingredients, when treated with care, can create something truly special. Give it a try, and I think you’ll discover what I did: that the best hummus might just be the one you make yourself.
