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.
Enjoy ♥
- 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
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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.
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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..
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Serve on crackers, as a dip, in pita breads or just spread in a sandwich.
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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
Very smooth and creamy..a perfect dip for those allergic to nuts!
Thank you Angie, oh yes it is does make a great option 🙂
I could just eat a big bowl of hummus! So creamy
Thank you Patrick …I just love it as well 🙂
I love hummus and like you I always like to make my own because its SO MUCH better than shop bought, as you say! However, I would never have thought of taking the skin off the chickpeas, Ashika. Does that make a huge amount of difference?
Oh yes Neil, so much better than shop bought 🙂
I find that removing the skins really contribute to the creamy texture of the hummus and it takes just a few minutes. But as I mentioned in the post, if you have a really strong blender ( which I don’t, but wish I had) then this step is not necessary as it will break down the skins as well.
I have tried blending it with the skins as well but prefer it much better without
Love your selection of flavours and find it to be great solution for my office lunches. Thank you so much !
Thank you and You are absolutely welcome, oh yes it would make a great addition to your lunch 🙂
These pics have me drooling!! I love that this is made without tahini because it is the one thing I don’t have in my pantry on a regular basis. Pinned! Take care.
Thank you Stacey, haha I am always running out of tahini so this makes a great option plus it tastes so good that I don’t really miss it
Have a great week and thank you for pinning 🙂
Thank you for this recipe – we get through a lot of hummus around here but I’ve never made my own, I didn’t realise it was that easy!
You are welcome Louise, OH I do hope that you get a chance to try out this recipe, it is soooo easy and delicious:)
I love having the option to make hummus without tahini!! Yours looks so creamy! I can never get enough hummus!!
Thank you Katherine, haha… hummus is pretty addictive.It does make such a great spread 🙂
I love your hummus recipe and that there’s isn’t any tahini or peanut butter in it! Looks so yummy!
Thank you Kelly, it is great for people with peanut allergies as well 🙂
I love that you’ve peeled off the skins, such a creamy texture. YUM!!! I could just devour that whole bowl for dinner:) Adore hummus! Skipping tahini is a fabulous idea.
Thank you Maria, removing the skins really contribute to the creamy texture of the hummus and it takes just a few minutes. I really find it worth the time too 🙂
I don’t put tahini often in my hummus either. It has a great nutty flavor yet an odd bitterness. For me it is an optional ingredient. Yours look perfect for the upcoming Super Bowl.
Thank you Denise, yes I find that great flavour as well without the tahini…really delicious 🙂
This looks sooo good! believe it or not, one time I tried to make hummus and it totally failed. We had just moved out and we ended up with the ingredients to make it, so I took a crack at it. After getting everything set up I realized that well…we didn’t have a blender. So, my bright idea was to use an electric mixer. I mixed it for…well too long, and it never got a good consistency.
Sounds like this recipe would be perfect to take another crack at it! Plus that’s an awesome tip about taking the skins off, I’m sure it’s totally worth it in the long run. Thanks for sharing!
Haha…that is crazy, I tried using an electric mixer once as well…It was a disaster.
This is a great recipe and I hope that you get a chance to try this one ( you know just to redeem yourself 🙂
And removing the skins really contribute to the creamy texture of the hummus 🙂
I was just eating hummus with chips last night while I was watching TV! Roasted red pepper hummus is my favorite, so I am glad you mentioned it as a flavoring! I love this tahini-free version, because I don’t always have it on hand at home! Great job my friend!! 🙂
Thank you Alia, OOOh hummus and chips is delicious, and roasted red pepper is really delicious.
So true, tahini is always missing from my kitchen cupboards whenever I decide to make tahini, so I gave it a try without and it was great 🙂
Hummus? I havent tried it, I will now
thank you for sharing
You are welcome Deepika, I would love to know how you like it when you try out the recipe 🙂
This tahini looks really good
thank you for sharing
Thank you and you are welcome Parth, I am glad that you like the recipe and get a chance to try it too 🙂
I’ve been craving hummus for a couple of days so your timing with this recipe couldn’t be better. And no, I haven’t tried hummus on grilled cheese but I’m SO GOING TO! That sounds amazing!
Oh that is great …just in time. Pleeeeeze try it on grilled cheese Kelsie, it is so good, I am sure that you will love it too:)
I love making my own but have never thought to make it without tahini! It is hard to imagine without the tahini flavour but it looks seriously delicious!
Thank you Ruby, I ran out of tahini so many times so this makes a great recipe plus it tastes so good, I don’t miss it at all. I hope that you get a chance to try it the next time you make hummus, it is really good 🙂
Hummus is one of my favorite spreads for sandwiches..And this looks really creamy and yummy! It’s also great since there are no extra ingredients and just basic pantry staples that make this yummy dip!
Thank you Deepika…this is such a basic recipe and so yummy and it is versatile enough to add your own flavourings as well 🙂
What a great recipe, Ashika! I didn’t even know you could make hummus without tahini, but I’m going to be giving it a try. I like the idea of the spices you added, too! Pinning this gorgeous recipe!
A perfect creamy homemade treat 🙂
Hi.
Looking forward to try this recipe.
Just wanted to know if 3 tablespoon water is 90ml?
I always thought that 1 tablespoon is equal to 15ml
Hi Anisa,
Thank you for spotting that error. Yes, 1 Tablespoon is 15 ml. I have edited the recipe with the correct measurement. Thank you again and I hope that you enjoy this delicious recipe 🙂