This Easy Hummus recipe without tahini takes just 10 minutes to prepare. Simple, healthy and high in protein, hummus is an amazing spread for breads and crackers and makes a delicious dip for chips.
I so love hummus, it makes such a great spread for sandwiches or a dip for veggies…it is like the perfect snack accompaniment. It is also so versatile , you can add pretty much anything to it to make it to your liking.
This recipe is actually free of peanut butter and tahini. I prefer to leave out tahini in my recipe because it is sometimes difficult to find in grocery stores and when you do find it, it is quite expensive. I also wanted to share a recipe which everybody can enjoy, including those who have a peanut or sesame seed allergy.
To get a smooth and creamy consistency for the hummus, I simply just remove the skin/peel of the chickpeas.Now I know that this sounds time consuming but it actually takes just 5 minutes to peel the chickpeas. All you need to do is to gently pinch the chickpeas, and the peel comes right off but if you do have a really powerful blender, you can skip this step as it will help to puree the peels as well.
This is a very basic hummus recipe so you can use this recipe to add whatever flavouring and additional ingredients that you like. Roasted red pepper or garlic make excellent flavourings as well. In this particular recipe I just used cumin and a bit of chilli powder and dried chilli flakes for a delicious warm spicy taste. Perfect served with veggie sticks or spread on pita…. it is soooo good.
By the way, have you ever tried hummus spread in a grilled cheese and basil sandwich? … It is so delicious, if you haven’t, you have got to give it a try, it is amazing.
This is such a simple recipe, taking just 5 minutes to prepare and yes I am including the time it takes to peel the chickpeas in that 5 minutes as well. And then everything is just blended together. That is absolutely it.
Easy, healthy and quick to prepare.
- I x 410g can of chickpeas / garbanzo beans
- 2 Tablespoons / 30 ml olive oil /canola or sunflower oil
- 3 Tablespoons / 45 ml water
- ½ Tablespoons / 7.5 ml lemon juice
- ½ teaspoon / 2. 5 ml ground cumin
- ½ teaspoon salt and black pepper
- ¼ teaspoon chilli powder optional
- dried chilli flakes optional
Gently pinch the chickpea, to remove the peel. This ensures a smooth and creamy hummus consistency. If you do have a really powerful blender, you can skip this step as it will help to puree the skins as well.
Place all the ingredients in a food processor or blender. Add more water , a tablespoon at a time if you find that the hummus is too thick Blend until creamy..
Serve on crackers, as a dip, in pita breads or just spread in a sandwich.
Store in the fridge for about 2 to 3 days.
While blending , add more water , a tablespoon at a time if you find that the hummus is too thick