Wondering how to make hummus without tahini? We’ll show you, how to can make a simple, healthy, and delicious chickpea dip in about five minutes.
Hummus is the beloved chickpea (aka garbanzo bean) dip originating from the Middle East and eaten all around the world. “Hummus” means chickpeas in Arabic. The vegetarian dip’s full name in Romanized Arabic is “ḥummuṣ bi-ṭ-ṭaḥīna”, or chickpeas with tahini. Although the dip’s precise origins are unknown, scholars have found records of people eating a dip with the basic ingredients —chickpeas, sesame, lemon, and garlic— dating back centuries.
While tahini makes up the other half of what we call hummus, it’s usually one of the pricier ingredients at the grocery store — and it might sit for a while in your fridge if you don’t make hummus regularly.
So if you’re on a budget, or you can’t find any sesame paste, here’s a simple and savory “hummus” recipe without tahini.
How to Make Hummus Without Tahini
For an easy and tasty chickpea dip that you can serve as a medium-sized appetizer for 2-3 people —with bread or chips on the side— you only need the following ingredients, as well as one blender or hand mixer:
- 1 15 oz. can of chickpeas
- 3 teaspoons of olive oil
- 2 cloves of garlic
- 1 lemon (or 2 tablespoons of lemon juice)
- 2 tablespoons of water
- 1 teaspoon of salt
Follow these simple instructions to make a hummus-like dip without tahini in just a few minutes:
1. Open the can of chickpeas, drain the liquid inside, and wash the chickpeas thoroughly (best with a strainer) before tossing them into your mixing bowl or blender.
- Pro-tip # 1: Save a few whole chickpeas to put on top of your finished dip —next to a little pool of olive oil— for presentation points. If you save the liquid as well, you can use it to make Aquafaba and dishes like Aquafaba Meringues.
- Pro-tip # 2: Since this is a small portion, a hand mixer is best. If you want to make a larger party-sized portion, a blender might be worth it (but you’ll still have to scrap around the blade to get all your dip out).
2. Add three teaspoons of olive oil, two cloves of chopped garlic (sans skin, of course), and two tablespoons of fresh or bottled lemon juice to the mixing bowl. Mix it all up for about a minute or two until you feel a nice and smooth consistency. Add the water last, if you need to, if the mix seems stiff.
- Pro-tip # 3: This is your chickpea dip, so give it a taste and see if you need to add a bit more of any of the ingredients. Add the water and lemon juice last to experiment with the consistency.
3. Scoop your dip from the mixing bowl or blender into a serving bowl and use a spoon to mark in some aesthetic swirls on the dip’s surface. Splash a little olive oil into the swirls and top it off at last with the few whole chickpeas you left aside.
- Pro-tip # 4: As your chickpea dip doesn’t have the tahini that gives hummus that smooth and sturdy consistency, place your dip in the fridge for 15 to 30 minutes with a cover on top to stiffen it up before serving.
How to Make a Red Chickpea Dip Without Tahini
Hummus – it’s what everyone brings to the party. And that’s why yours needs to be exceptional. If you want to make hummus without tahini that tastes great, simply toss a red pepper into your mixing bowl along with the rest of the ingredients above. To spice things up, sprinkle some red pepper flakes on top of the surface of your finished dip.
How to Make a Green Chickpea Dip
Without tahini, your homemade hummus won’t have that smooth and creamy consistency. Add a whole ripe avocado into the mix for a solid and savory spread. Dash some oregano and fresh parsley on top for an extra bite and nicely garnished look.
How to Make a Purple Chickpea Dip
Another colorful take on this classic dip can be created by adding beetroot, a teaspoon of cumin and a few sesame seeds and some parsley to the mix. This powerful purple dip packs a hearty punch and goes great on top of open-faced sandwiches.
Hummus’ side-kick falafel is another super simple and delicious dish you can make in no time. Check out our easy falafel recipe.
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