Creamy Tahini-Free Hummus - A delicious and easy hummus recipe made without any tahini! I employ a little trick to make this creamy, fluffy, and lower in fat.
This is our favorite hummus recipe!
Whenever I make it, it goes quick. Except Miki...she's still a toddler, so her palate has yet to truly appreciate the almighty chickpea.
I love slathering this on my Spelt Tortillas. I also add some veggies and cheese, making some pretty epic homemade lunch wraps!
This recipe is catered to my family's tastes and allergies, which may or may not suit everyone.
Specifically, this hummus is tahini-free, lower in fat, and light on the cumin.
There are also a couple of tricks (one in particular) that I employ to make it as smooth and creamy as can be!
Ingredients and substitutions
- Garlic - I just use one clove, as I prefer a milder flavor. Obviously, this can be increased, if desired.
- Lemon juice AND lemon zest
- Salt and pepper
- Olive oil
- Bean juice - Be sure to reserve this before rinsing the chickpeas.
Add the garlic to the processor and pulse it a few times to mince it.
Add in the rest of the ingredients in the order listed. Begin with two tablespoons of the bean juice, adding in another 1/2-1 tablespoon, as needed/desired.
Process the hummus for 3-4 minutes, as this helps it to become creamy and fluffy!
Tips and tricks
Bean juice, reserved from the can of chickpeas, is what makes this recipe delicious and fluffy. When processed with the other ingredients, it creates a dreamy hummus texture.
Be sure to process the hummus for the full time written. This contributes to a smooth, creamy texture.
I made this recipe one day alongside another very popular online recipe (one with tahini), and my family far preferred this one!
Try making your own chickpeas in the Instant Pot for an even fresher hummus.
The video calls for 1 1/2 tablespoons of olive oil, while the recipe card includes two tablespoons. Either amount makes a good hummus. I've since upped the amount to two tablespoons as a personal preference.
If you love beans in your desserts, give these Black Bean Cookies a whirl!
Creamy Tahini-Free Hummus
- 1 large garlic clove
- 1 15-ounce can chickpeas drained and rinsed (RESERVE THE BEAN JUICE!)
- 4 teaspoons lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon sea salt
- 2 Tablespoons olive oil
- 2-3 Tbsp reserved bean juice
- few grinds black pepper
- ¼ tsp cumin
- Pulse garlic in a food processor until minced.
- Add remaining ingredients and process 4-5 minutes until smooth and creamy (add more bean juice and cumin as you like).
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!