Hummus Without Tahini

5 from 3 votes

Hummus Without Tahini is easy to make at home. A food processor and a handful of ingredients are all you need to make this thick and creamy chickpea dip.

Be sure to reserve the liquid from the can of chickpeas when draining for use in this recipe.

Course Condiment

Cuisine Mediterranean

Prep Time 15 minutes

Total Time 15 minutes

Servings

Calories 232kcal

Author Amy Katz

Equipment

Ingredients

3 Tablespoons toasted sesame seeds See notes
3 Tablespoons olive oil
2 cloves garlic minced
1 can chickpeas (15 ounces) 1 ½ cups, drained, liquid reserved
1 Tablespoon lemon juice
1 pinch ground cumin
salt to taste
1` pinch paprika for garnish (optional)
1 pinch sumac for garnish (optional)
1 drizzle olive oil for garnish (optional)

US Customary - Metric

Instructions

In the bowl of a food processor, place the toasted sesame seeds, olive oil, garlic, drained chickpeas, lemon juice, and cumin.
Process until completely smooth, scraping down the sides of the bowl as necessary, and adding reserved chickpea liquid a tablespoon at a time to thin out the hummus.
Taste and add salt, as needed. Process again.
Transfer the hummus to a container and cover and refrigerate until ready to serve.
Before serving, add a pinch of paprika and/or sumac and a drizzle of olive oil, if desired. Enjoy with vegetables and toasted pita.

Notes

If you purchase sesame seeds that haven't been toasted, add them to a dry skillet over low heat. Toss for a few minutes until lightly browned. Remove from the heat and let cool before proceeding with the recipe.

I used 4 Tablespoons of the chickpea liquid (aquafaba) from the can to thin the hummus.

If you're not sure if the hummus is smooth enough, keep processing it for another minute or two.

Leftover hummus can be covered and refrigerated for several days.

Or place it in a container with a lid and freeze it. To enjoy, place the frozen container in the refrigerator and allow it to thaw overnight.

Nutrition