Here Is Every Little Detail On How To make hummus without Tahini

Hummus is a quick and healthy snack but if you’ve even looked at the prices in the supermarket for a small tub, you’ve probably been left wondering why such a simple bean dip is so expensive! This Hummus without Tahini recipe is creamy and smooth and won’t break the bank!

A pinnable image of a bowl of 5-minute hummus. The top of the bowl has been garnished with chopped grape yellow and red grape tomatoes, Kalamata olives, green olives, additional chick peas and a sprinkling of crumbled feta and minced parsley. It was then drizzled with olive out and a dusting of paprika and red pepper flakes. A hand can be seen holding a toasted triangle of pita bread taking a scoop of hummus.

First of all, what is hummus anyway? Basically, hummus is a dip, spread, or savory dish made from cooked, chickpeas [paid link] which are blended with tahini, lemon juice, and garlic. It is very popular in the Middle East and in Middle Eastern cuisine around the globe. It has become very mainstream in the United States and can be found in most grocery stores in North America.

I suppose you’re wondering but what can I eat with hummus? Well, it’s perfect as a stand-alone snack or as an easy hummus platter appetizer but adds a whole extra dimension to a Gyro or Falafel pita. Try a Greek-inspired Hummus wrap with pita and all the toppings. It’s the bomb! 

An image of a small, white, ceramic bowl of chick peas on a blue background. Curly Parsley and a head of garlic rest in the background with a blue and white utensil patterned kitchen towel.

What Ingredients are in Hummus?

The most expensive ingredient in hummus is the tahini paste – which, to be honest, I don’t always have on hand. Tahini paste is made from ground sesame seeds so it has a very distinct flavor. For amounts used, visit the printable recipe card below. 

  • Chickpeas [paid link] – also called garbanzo beans
  • Water
  • Sesame Oil
  • Garlic Cloves
  • Lemon Juice
  • Spices
  • Garnishes

If you wanted to prepare this hummus with tahini, skip down to the variations section for the full list of recipe variations.

An image of chicken pea hummus that has been blended. It is in the bowl of the food processor. Curly parsley, a head of garlic, and a blue and white patterned towel are set in the background.

How to Make Hummus:

Hummus is made from chickpeas [paid link] which have been processed in a blender [paid link] or food processor [paid link] until they are smooth and creamy. For full instructions, visit the printable recipe card below.

 

What should I serve with Hummus?

Hummus is a great snack but it’s also an amazing and impressive party food! I serve this easy appetizer with an assortment of crackers, veggie sticks, pita chips, or pretzels. For presentation, I like to drizzle some extra olive oil and sprinkle with some red pepper flakes.

If you have a favorite hummus flavor, like roasted garlic, olive, roasted red pepper, or pine nuts, you can easily add those in and create a variety of hummus dips. This is a great basic recipe. 

For the best flavor, serve hummus at room temperature.

Recipe Variations for Hummus:

People ask me, what’s the best hummus recipe? To that I say, whatever flavor combination you prefer the best! That isn’t an answer I can give you, but what I can give you are these 10 (TEN!) recipe variations below. Now you are able to turn this ONE hummus recipe into so many other flavor combinations!

  • Hummus with Tahini – Omit the sesame oil and add 1/2 cup of tahini.
  • Lemon Hummus – Add an additional teaspoon to a tablespoon of lemon in the recipe to taste. 
  • Loaded Greek-inspired Hummus – This is the style pictured.  Add diced yellow, orange, and red grape tomatoes, Kalamata olives, green olives, red and yellow bell peppers, minced parsley, reserved chickpeas [paid link],  and a sprinkling of feta cheese. Drizzle with a small amount of extra virgin olive oil and a dusting of red chili flakes. 
  • Pine Nut Hummus- Omit the cumin and cayenne from the original recipe. Garnish with toasted pine nuts and a sprinkling of minced parsley.
  • Roasted Red Pepper Hummus –  Add about 3/4 cup chopped jarred roasted red peppers, reserving some for garnish. 
  • Spicy Hummus- Increase the cayenne pepper to about 1 teaspoon. Start slowly blending between each addition until you achieve your desired spice level.
  • Caramelized Onion Hummus – Add about 1/2 cup of caramelized onions to the recipe – be sure to reserve some for garnish. Pulse until smooth. Garnish with reserved caramelized onions and minced parsley. 
  • Olive Tapenade Hummus-  Add 1/2 cup of Kalamata olives to the recipe. Blend to desired consistency. Garnish with additional Kalamata olives. Sprinkle with fresh parsley and a drizzle of extra virgin olive oil. 
  • Roasted Garlic Hummus-  Omit plain garlic and add 4 cloves of roasted garlic. Garnish with additional minced roasted garlic and a drizzle of extra virgin olive oil. 
  • Spinach and Artichoke Hummus-  Add an 8-oz package of frozen chopped spinach which has been thawed & squeezed dry.  Then add 1/3 cup chopped artichoke hearts which have been drained well.  
  • Sesame-Free Hummus – Omit the sesame oil and replace it with additional water or a drizzle of olive oil.
  • Gluten-free Hummus – Hummus is naturally gluten-free. To keep it gluten-free, be sure to serve with gluten-free crackers, pretzels, crackers, or veggie sticks. 

Need some other quick Hummus Recipes? Check these out:

Hummus without Tahini 3

How to make super easy homemade hummus without tahini

Ronda Eagle | Kitchen Dreaming
This easy chickpea hummus recipe is creamy, smooth, and packed with flavor! If you are looking for an easy snack or appetizer – you've come to the right place! Let's dig in…
5 from 2 votes
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Appetizer
Cuisine Greek, Mediterranean
Servings 24 servings
Calories 62 kcal

Equipment

  • Food Processor
  • Blender

Ingredients
  

For the Hummus Base:

  • 30 oz Chickpeas , also called garbanzo beans, drained and rinsed
  • 6 Tablespoons Water more or less to reach your desired consistency
  • 2 teaspoons Sesame oil , optional
  • 3 Tablespoons Lemon juice , more or less to taste
  • 2 cloves garlic , or 2 tsp of prepared minced garlic
  • 1 teaspoon Kosher Salt , fine
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne pepper , optional, more or less to taste

For the OPTIONAL Garnishes:

  • 2 teaspoons Extra Virgin Olive Oil
  • 2 teaspoons Minced parsley
  • 1/4 cup Kalamata olives
  • 1/4 cup Queen Olives
  • 1/4 cup Grape tomatoes red, yellow, and/or orange
  • 1/4 cup Bell peppers red, orange, and/or yellow
  • 1 Tablespoon Feta Cheese crumbled

Instructions
 

  • Add all of the hummus ingredients, except the garnishes into the food processor or blender. Process until smooth and creamy, about 1 minute. If needed, add additional water to thin out the hummus as desired.
  • Taste and adjust the salt, cumin, cayenne, and red (chili) pepper flakes to your desired taste preference.
  • Top with desired garnishes and a drizzle of olive oil.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  1. Hummus is naturally a gluten-free food. To keep it gluten-free, be sure to serve with gluten-free pretzel chips, crackers, pita triangles, or serve with a vegetable tray for an incredible hummus platter.
  2. For a sesame-free recipe, omit the sesame oil. Add olive oil or additional water in its place. 
  3.  For vegan and dairy-free, replace the feta cheese with your favorite vegan cheese or omit the cheese altogether. 
  4. The nutritional value (and Weight Watchers Points Values, have been calculated using the basic recipe. Adding toppings, garnishes, and drizzles of olive oil will alter these values. 
Variations: 
  • Loaded Greek-inspired Hummus – This is the style pictured.  Add diced yellow, orange, and red grape tomatoes, Kalamata olives, green olives, red and yellow bell peppers, minced parsley, reserved chickpeas,  and a sprinkling of feta cheese. Drizzle with a small amount of extra virgin olive oil and a dusting of red chili flakes. 
  • Pine Nut Hummus- Omit the cumin and cayenne from the original recipe. Garnish with toasted pine nuts and a sprinkling of minced parsley.
  • Roasted Red Pepper Hummus –  Add about 3/4 cup chopped jarred roasted red peppers, reserving some for garnish. 
  • Spicy Hummus- increase the cayenne pepper to about 1 teaspoon. Start slowly blending between each addition until you achieve your desired spice level.
  • Caramelized Onion Hummus – Add about 1/2 cup of caramelized onions to the recipe – be sure to reserve some for garnish. Pulse until smooth. Garnish with reserved caramelized onions and minced parsley. 
  • Olive Tapenade Hummus-  Add 1/2 cup of Kalamata olives to the recipe. Blend to desired consistency. Garnish with additional Kalamata olives. Sprinkle with fresh parsley and a drizzle of extra virgin olive oil. 
  • Roasted Garlic Hummus-  Omit plain garlic and add 4 cloves of roasted garlic. Garnish with additional minced roasted garlic and a drizzle of extra virgin olive oil. 
  • Spinach and Artichoke Hummus-  Add an 8-oz package of frozen chopped spinach which has been thawed & squeezed dry.  Then add 1/3 cup chopped artichoke hearts which have been drained well.  
  • Sesame-Free Hummus – Omit the sesame oil and replace it with additional water or a drizzle of olive oil.

Nutrition

Serving: 1ozCalories: 62kcalCarbohydrates: 10gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 100mgPotassium: 105mgFiber: 3gSugar: 2gVitamin A: 14IUVitamin C: 1mgVitamin E: 1mgVitamin K: 1µgCalcium: 18mgFolate: 61µgIron: 1mgZinc: 1mg
Tried this recipe?Let us know how it was!

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