Easy Hummus without Tahini
This Easy Hummus without Tahini is quick, creamy, and packed with flavor! Perfect for dips, spreads, and snacks any time.
Equipment
- Food processor or blender
- Measuring Spoons
- Spatula
- Serving Bowl
Ingredients
- 1 15-ounce can garbanzo beans (chickpeas) drained and rinsed
- 2 cloves garlic
- 2 tablespoons lemon juice
- 3 tablespoons olive or grapeseed oil
- 3 tablespoons water
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- Crushed red pepper flakes optional garnish
- Chopped parsley optional garnish
Instructions
Easy Hummus without Tahini Made Stepwise
- Start by gathering all your ingredients. Make sure to drain and rinse the garbanzo beans thoroughly to remove any excess sodium and to enhance the flavor.
- In your food processor, add the drained garbanzo beans, garlic cloves, lemon juice, olive oil, water, ground cumin, and salt. This combination will create a flavorful base.
- Secure the lid on your food processor and blend the mixture on high speed. Stop occasionally to scrape down the sides with a spatula. Continue blending until the hummus reaches a smooth and creamy consistency, which should take about 1-2 minutes.
- If your hummus is too thick, add a little more water, one tablespoon at a time, until you reach your desired consistency. Taste and adjust the seasoning with a bit more salt or lemon juice if needed.
- Transfer the hummus to a serving bowl. If you’d like, sprinkle some crushed red pepper flakes and chopped parsley on top for a pop of color and flavor. Serve with pita chips, fresh veggies, or spread it on your favorite sandwich. Enjoy!
Notes
- Rinsing the garbanzo beans well removes the metallic canned taste and improves flavor.
- Add water gradually to achieve the perfect creamy texture without thinning the hummus too much.
- Adjust garlic quantity to suit your taste; raw garlic can be quite strong.
- Store in an airtight container in the refrigerator for up to one week; stir in a bit of olive oil or water before serving if thickened.
- This hummus freezes well for 2-3 months; thaw overnight in the fridge before use.