Hummus Recipe Without Tahini

Ingredients

• 425 g (1 15-ounce can), or 250 g (1½ cups) cookedchickpeas
• ½lemon, zested and juiced
• 15 ml (1 tablespoon)extra virgin olive oil, or preferred oil
• 1 clovegarlic, coarsely chopped
• ⅛ teaspoonblack pepper
• ⅛ teaspoonground cumin
• ¼ teaspoon, or less if using canned beanssalt
• As neededice-cold water
• To tasteolive oil, for drizzling
• To tasteparsley or other herbs, for garnish

Instructions

1. 1

   Add the ingredients

   Put the chickpeas, lemon juice, olive oil, garlic, black pepper and cumin into the bowl of a food processor or high-speed blender.

2. 2

   Blend the mixture

   Blend until the ingredients are well combined, stopping to scrape down the sides of the bowl if needed. Add salt to taste.

3. 3

   Adjust the texture

   With the machine running, add ice-cold water a little at a time until the hummus reaches your preferred creaminess.

4. 4

   Serve or store

   Serve with a drizzle of olive oil and parsley or other herbs. Refrigerate in an airtight container for up to five days, or freeze for up to 30 days; it can keep longer if vacuum sealed.

What is hummus without tahini?

Hummus is a chickpea dip associated with Levantine cuisine and enjoyed in many forms around the world. This version leaves out tahini, the sesame paste found in many traditional recipes, and uses olive oil, lemon and garlic for flavour and richness.

The short blending method makes it a handy option when you want a quick dip from pantry staples. Ice water helps you fine-tune the consistency without adding another rich ingredient.

Nutrition and macros by portion

The nutrition label shows one serving as written: 145 calories, 1g protein, 6g carbs, 14g fat.

The chickpeas provide most of the carbohydrates and some of the protein, while olive oil supplies most of the fat. Pair a serving with vegetable sticks and a protein-rich meal component, such as eggs or grilled chicken, for a more balanced plate.

The ingredients that shape the flavour

Chickpeas: Canned chickpeas keep the preparation quick; cooked chickpeas work too. Drain canned beans before blending so you can control how much liquid goes into the dip.

Lemon and garlic: Lemon juice brings brightness, while garlic gives the hummus a savoury edge. The recipe also calls for lemon zest, which can be added for a more pronounced citrus aroma.

Olive oil and cumin: Olive oil lends body in place of tahini, and a little cumin adds warmth. Black pepper rounds out the seasoning.

How to get it smooth

Scrape the bowl: Chickpeas and garlic can cling to the sides of the processor. Pause to scrape them back into the centre so they blend evenly.

Add water gradually: A small amount of ice-cold water at a time gives you control over the texture. Blend between additions and stop when it is as creamy as you like.

Seasoning and texture cues

Salt: Canned chickpeas can already be salty, so taste before adding the full quarter teaspoon. Adjust in small pinches until the lemon and chickpea flavours come through clearly.

Consistency: The finished hummus should be blended evenly, with no large pieces of garlic or chickpea. If it feels too thick, continue adding cold water in small amounts.

Serving ideas

Finish: A little olive oil and a sprinkling of parsley or another herb make a simple topping. Add them just before serving.

Pairings: Serve it as a dip with raw vegetables, crackers or warm flatbread, or spread it in a sandwich or wrap. These accompaniments can turn the dip into part of a more substantial meal.

Make-ahead and timing

Blend time: The recipe takes about five minutes in total, so it is easy to prepare shortly before serving. A food processor or high-speed blender is the main equipment needed.

Make ahead: The hummus can be refrigerated or frozen according to the storage guidance below. If it thickens after chilling, stir it well before serving.

Recipe notes & tips

• Drain canned chickpeas before adding them to the processor.
• Scrape down the processor bowl whenever ingredients stick to its sides.
• Add ice water a little at a time to avoid making the hummus too loose.
• Taste before adding all the salt, especially when using canned chickpeas.
• Add the olive oil drizzle and herbs just before serving.

Variations

• Extra lemon: Add more lemon juice in small amounts for a sharper, brighter dip.
• Herb finish: Use chopped herbs of your choice in place of or alongside parsley.
• More cumin: Increase the cumin slightly for a warmer, earthier flavour.
• Garlic adjustment: Use less garlic for a milder dip or add more for a stronger savoury note.
• Spiced topping: Finish with a pinch of ground paprika for extra colour and warmth.

Common mistakes to avoid

• Adding too much water: The hummus can become runny; blend in cold water gradually.
• Skipping the scrape: Ingredients may stay on the bowl walls; pause and scrape them back down.
• Over-salting: Canned beans may already contain salt; taste before seasoning.
• Using undrained canned beans: Extra liquid can make the texture harder to control; drain the chickpeas first.
• Adding all the water at once: It is difficult to thicken loose hummus; add small amounts and blend between each.

How to store

Refrigerate in an airtight container for up to five days. Freeze for up to 30 days, or longer if vacuum sealed; thaw in the refrigerator and stir before serving.

Frequently asked questions