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easy hummus recipe no tahini

Hummus Without Tahini Recipe Step-by-Step Kitchen Guide

I tried making this hummus without tahini one day when I ran out of sesame paste, and honestly, it turned out even smoother than I expected. This trick adds a bit of olive oil and lemon juice to balance the flavor and make it creamy. You still get that classic hummus texture, but it feels lighter and easier to eat with pita or veggies. It’s one of those quick dips you can make in minutes and still impress anyone at the table.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 6
Course: Appetizer, Dip, Side Dish, Snack
Cuisine: Mediterranean, Middle Eastern
Calories: 145
Ingredients Method Video Notes

Ingredients
  

  • 1 can 400g chickpeas, drained and rinsed
  • 3 tbsp olive oil
  • 2 tbsp lemon juice fresh works best
  • 1 clove garlic chopped
  • 2 –3 tbsp cold water adjust for texture
  • Salt to taste
  • ½ tsp ground cumin optional
  • Paprika and extra olive oil for garnish

Method
 

  1. Drain the chickpeas and rinse them really well to remove that can liquid taste.
  2. Toss them in a blender with olive oil, lemon juice, garlic, and cumin.
  3. Blend it once, then stop and scrape the sides. This helps everything mix evenly.
  4. Add a spoonful of water at a time while blending till you see a smooth, creamy texture forming.
  5. Taste it and add a little more salt or lemon if it feels flat.
  6. Scoop it into a bowl, drizzle it with olive oil, sprinkle with paprika, and that’s it, ready to serve.

Video

Notes

  • I once tried this with warm chickpeas, and it blended twice as fast.
  • If the mix feels too thick, don’t panic; just add water slowly while blending.
  • Garlic can get strong over time, so go light at first and taste it before adding more.
  • This version actually stores better in the fridge since there’s no tahini.
  • Keeps well for up to 4 days when covered properly.