Here is the best creamy Hummus Recipe without tahini. It is a Mediterranean style vegan, gluten-free chickpea dip ideal for dipping, spreading, or snacking. So let’s dig deep into my hummus recipe without tahini paste.
Hummus is a simple and classic blend of skinned chickpeas, laced with good quality olive oil, a hint of garlicky flavor, lemon juice, and some spices.
The best part of hummus perhaps is that it is SO HEALTHY!
It’s full of protein, gluten-free, keto-friendly, and purely vegan. And it is delicious too! What else one needs in an ideal snack.
Hummus is an effortless dish and doesn’t require too many ingredients. But a perfect hummus is a combination of right:
Good hummus is usually really smooth without any lumps, almost like a jar of creamy peanut butter.
USP of this HUMMUS Recipe
easy, tasty, healthy
The Chickpeas – They are the key ingredient of any hummus recipe. There is no hummus possible without chickpea (chana) or garbanzo beans. You need soft, boiled, and skinned chickpeas to make a creamy bowl of hummus.
Garlic – It gives the flavor to the hummus. Add cautiously as too much raw garlic can make your hummus taste pungent.
Olive Oil – A good quality extra virgin olive oil will transform chickpeas into silky smooth goodness.
Lemon Juice – It gives an acidic taste to the hummus, and balance the flavor of garlic.
Seasoning – Salt, Cumin Powder
Garnish – There are a dozen ways to garnish hummus. From pomegranate, fresh herbs, za’tar spice mix, olive oil, feta cheese to chickpeas, you can pick any ingredient combination to garnish hummus.
Nothing can beat a classic hummus. But few of my favorite fun hummus flavors are:
Roasted Red Pepper Hummus
Canned vs. Home Cooked Chickpeas
You can use canned chickpeas for making the hummus.
I prefer boiling my chickpeas from scratch at home. They are more delicious than canned ones, preservative-free, and cooked to perfection.
Rinse, and soak dry chickpeas in water for 5 – 6 hours or overnight. Next, drain all the soaked water from the chickpeas.
Transfer the chickpeas to the inner pot of the IP, electric pressure cooker, or onto a stovetop casserole.
Add enough water to immerse the chickpeas. Like, if you have 1 Cup chickpeas add 2 Cups of water. Season with salt. The water should taste salty.
Close the lid of the IP. Set the Pressure Cook mode. Move the pressure valve to the Sealing position. Cook the chickpeas for 20 – 30 minutes.
Transfer the cooked chickpeas to a metal colander. Allow them to cook completely. Later, remove the skin of the chickpeas. Reserve the boiled chickpea water.
My Tried & True Tips
Home-cooked slightly soft, mushy or over-cooked chickpeas are perfect for this hummus recipe.
Remove the skin of the chickpeas after boiling. Try this step for a super creamy hummus and thank me in the comments below.
Use the reserved liquid from the boiled chickpeas to get the mouth melting texture of the hummus. It is one of the magical ingredients that transforms hummus from ordinary to finger-licking good.
A few extra minutes on the food processor will always give you super creamy hummus.
FAQ’s Related To Hummus:
Is hummus good without tahini?
Hummus without tahini is delicious and creamy. The tahini paste brings the nuttiness and creaminess in the hummus. In our hummus recipe, the smooth texture comes from the boiled/skinned chickpeas.
How long will homemade hummus last?
A freshly made hummus stays well in the fridge for 3 – 5 days. Make sure to store it in an air-tight container. In warm tropical regions, it is best to either serve hummus immediately or store it in the fridge. Do not leave it at room temperature for more than 2 hours. It tends to get spoilt.
What do you eat hummus with?
Hummus pairs well with pita bread, meat kebabs, or falafel. It is served alongside some other dips like labneh and baba ganoush as part of a mezze platter. Hummus is an excellent vegan spread for falafel wrap or pita sandwich.
More Dip Recipes For You
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Hummus Recipe Without Tahini
- 1 Cup white chickpeas (chana/garbanzo beans)
- 2 cloves garlic, peeled and smashed
- Juice of one lemon
- ¼ Cup extra virgin olive oil
- ¼ teaspoon cumin powder (jeera powder)
- Salt to taste
Ingredients for Garnish:
- 2 tablespoon extra virgin olive oil
- 1 teaspoon za’tar spices mix (optional)
- 1 teaspoon chopped coriander
- a few pomegranate pearls
How To Cook Chickpeas for Hummus:
- You can use tinned or canned chickpeas to make the hummus or you can boil chickpeas at home from scratch.
- To boil chickpeas, rinse and soak them in water for 5 – 6 hours.
- After 5 – 6 hours drain the water from the soaked chickpeas. Transfer them to a pressure cooker or instant pot. Add approximately 2 Cups of water and a teaspoon of salt.
- Close the lid of the pressure cooker. Cook the chickpeas over medium heat for till well done. Slightly mushy or over-cooked chickpeas are best to make a creamy hummus.
- Transfer the boiled chickpeas to a colander or sieve. Allow them to cool down completely. Remove the skin of the chickpeas. Reserve the boiled chickpea liquid.
How To Make Hummus Without Tahini:
- Transfer all the ingredients (boiled chickpeas, garlic, lemon juice, olive oil, salt, and cumin powder) to a blender or food processor.
- Blend the ingredients until you get a creamy hummus. If the hummus seems too thick add a little bit more olive oil or the reserved liquid from the boiled chickpeas.
- Once the hummus is smooth and creamy, transfer to a serving bowl.
- Garnish hummus with the coriander, olive oil, and pomegranate pearls. Sprinkle za’tar spice mix.
- Serve hummus immediately with pita bread or chips.
- Za’tar is a Middle Eastern spice mix. IT give an extra authentic flavor to the hummus. But don’t worry if that is not available.
- Garnish or topping for hummus can be customized as per your liking and preference.