This easy garlic hummus recipe without tahini is incredibly delicious and comes together with just a handful of ingredients.
I love tahini but there are just those times when we don't have it in our kitchen. So instead of buying or making a whole batch only to use a few tablespoons of tahin in a recipe, we make are going to make hummus without tahini!
what makes this recipe so good
- it is the perfect combination of creamy, tangy, and delicious.
- it is wholesome, making it a great spread for breakfast and more!
- it comes together so easily, all you need is a high-speed food processor or blender.
ingredients
- chickpeas - As with most of my recipes, I used one canned chickpeas, which I thne drained and rinsed.
- minced garlic.
- fresh lemon juice.
- extra virgin olive oil.
- cumin and curry powder - As spices, cumin and curry powder tend to have bold flavors. If you're not used to them, I recommend starting with a smaller amount and adjusting to taste.
- salt and pepper to taste.
- ice cold water - this helps create a smooth, creamy consistency without using tahini.
to peel or not to peel the chickpeas
Peeling chickpeas (Garbanzo) is one of those extra steps that can make a big difference in texture. It's totally optional, but removing the skins gives you a smoother, creamier hummus. If you work quick enough, it will take you about 10 minutes to peel one 15oz (approximately 400g) can.
That said, I didn’t peel mine for this recipe -it still turned out delicious! If you're short on time, skip it. But if you want that ultra-silky finish, it’s worth the few extra minutes.
how to make hummus without tahini
- Start by draining and rinsing the canned chickpeas. You can peel them if you’d like extra-smooth hummus, but I skip that step when short on time.
- Then, add everything into your food processor - olive oil, lemon juice, garlic, cumin, curry powder, salt, and pepper. Blitz until smooth, scraping down the sides as needed.
- To finish, drizzle in a few tablespoons of ice-cold water while blending. This helps loosen the mixture and gives it that creamy, fluffy texture we all love. That’s it! Serve it straight away or store for later!
storing leftovers
- Store your garlic hummus in an airtight container in the fridge for up to 4-5 days.
- Give it a quick stir before serving, and add a drizzle of olive oil on top to freshen it up.
- Hummus can be frozen for up to 3 months, but the flavor and texture will change slightly - I don't recommend freezing if you can avoid it..
💡Tip: Portion your hummus into small containers before freezing for quick single servings later!
more wholesome recipes with grains and pulses
- Halloumi and Chickpea Salad
- Linsen Recipe - German Lentils
- Butterbean and Potato Curry
- Easy Ground Beef and Kidney Beans Recipe
- Chickpea and Kidney Beans Curry
- High Protein Butter Beans Salad
- Carrot Lentils Ginger Soup
📖 Recipe
Garlic Hummus without Tahini
Equipment
Ingredients
- 4 tablespoon extra virgin olive oil
- juice of 1 lemon
- 1 15 oz can chickpeas (garbanzo beans)
- 4 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon curry powder
- salt and pepper
- 3-4 tablespoon ice cold water
Instructions
- Add the chickpeas, garlic, cumin, curry powder, salt, and pepper to a food processor.
- Pulse a few times, then add lemon juice and olive oil.
- Blend until mostly smooth, scraping down the sides as needed.
- With the processor running, slowly add the ice water, one tablespoon at a time, until you reach your desired creaminess.
- Taste and adjust seasoning if needed. Serve with pita, veggies, or as a spread.
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