Chickpea Hummus Recipe Without Tahini

I adore the preparation of uncomplicated yet flavorful dishes, and one of my favorite recipes is for chickpea hummus without tahini. This Nutrition powerhouse is a perfect substitute for those looking for creamy dips that don’t contain sesame paste.

The base is the ubiquitous can of chickpeas, but I use two sources of fat to make it luscious: olive oil and liquid from the blended chickpeas. For a good tang and to make the dish a bit more lively, I added lemon juice.

To make the dish a little more interesting and for a healthy flavor boost, I stirred in a minced garlic clove. Cumin and salt take the flavor over the top to make this a winning companionship.

Water is the secret ingredient that allows you to control the consistency to your desired likeness—thinner for a pourable sauce, thicker for a spread. My garnishes of choice are lots of fresh parsley (for color and flavor) and a dusting of paprika.

Ingredients

Chickpeas:
Loaded with protein and fiber, promoting good digestion and a feeling of fullness.

Olive Oil:
Fats that are healthy for the heart add a smooth texture and richness to foods.

Lemon Juice:
Delivers a zesty, zippy freshness with an abundance of vitamin C.

Garlic:
Contributes a sharp taste; is rich in antioxidants; helps the body fight off disease.

Ground Cumin:
The spice of the Earth improves digestion and boosts flavor.

Ingredient Quantities

• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 to 4 tablespoons water, as needed
• 1 tablespoon chopped fresh parsley (optional, for garnish)
• 1 tablespoon paprika (optional, for garnish)

Instructions

1. In a food processor, mix together the chickpeas that have been drained and rinsed, along with the olive oil, lemon juice, minced garlic, ground cumin, and salt.

2. Mix the compound for roughly 30 seconds, until it begins to form a cohesive whole.

3. Ensure even blending by scraping down the sides of the bowl with a spatula.

4. The mixture needs 2 tablespoons of water added to it, then it should be blended until smooth—about 1-2 minutes—after which you can behold the beauty of the flan batter.

5. Ensure consistency. If the hummus is too thick, add 1 tablespoon of water at a time, blending after each addition, until it reaches the desired consistency.

6. Sample the hummus and modify the flavoring by putting in more salt or lemon juice if required.

7. When the hummus is smooth and creamy, transfer it to a bowl for serving.

8. If you wish, you may adorn the dish with freshly chopped parsley and a liberal dash of paprika to enhance its visual appeal and taste.

9. Add a finishing drizzle of olive oil for richness and presentation.

10. Hummus can be served with any of the following:
Pita bread
Vegetables
Dippers of your choice

Equipment Needed

1. Food processor
2. Spatula
3. Measuring spoons
4. Measuring cups
5. Serving bowl
6. Knife (for chopping parsley)
7. Cutting board (for chopping parsley)

FAQ

• Can I use dried chickpeas instead of canned?Certainly! Dried chickpeas can be used in place of fresh. They must be cooked until tender (≈ 90 min), and cooled before using.
• Is it possible to make the hummus without olive oil?Certainly! You can leave out the olive oil. To get the creamy texture you desire, substitute aquafaba (the liquid from a can of chickpeas) for the oil.
• How do I make the hummus smoother?Remove the skins from the chickpeas after cooking, and blend them longer for extra creaminess.
• What can I substitute for lemon juice?Lime juice or apple cider vinegar can take the place of lemon juice, imparting a slightly different flavor to the dish.
• Can I add other spices or ingredients?Certainly! You can personalize this dish by including roasted red peppers, sun-dried tomatoes, or extra spices such as smoked paprika or cayenne pepper.
• How long will the hummus last in the fridge?An airtight container in the refrigerator is a suitable place to store hummus for as long as 5 days.
• Is this recipe vegan and gluten-free?Certainly! This recipe can easily accommodate a variety of dietary needs. It is both vegan and gluten-free, so many people can enjoy this.

Substitutions and Variations

Substitute avocado oil or sunflower oil for olive oil in the same amount.
Lime juice: For a different citrus flavor, use lime juice, or for a different but similar flavor profile, use apple cider vinegar.
For garlic, use 1/4 teaspoon of garlic powder or roasted garlic for a milder taste.
Cumin, ground: Swap in curry powder for a more intricate flavor or go with coriander for a simple switch-up.
Salt: Use sea salt or pink Himalayan salt, or adjust to taste with soy sauce for a different umami flavor.