Creamy Tahini-Free Hummus – A delicious and easy hummus recipe made without any tahini! A little low-fat trick is used to make this creamy and fluffy.
What is the plural form of hummus?
Nay to both, I think, but this is an example of what keeps my brain gears turning in the wee hours of the morn.
While I’m maybe not as hummus-obsessed as the rest of the world, I do enjoy the stuff, especially lately, since I’ve been slathering it on my Spelt Tortillas, along with some veggies and cheese, making some pretty epic homemade lunch wraps!
This recipe is catered to my tastes and allergies, which may or may not suit you. 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…and it’s not the addition of any form of fat.
I use a little trick to make this tahini-free hummus creamy and fluffy…aquafaba!
Aquafaba is basically the liquid that’s typically discarded from a can of chickpeas.
If you’ve not heard of it, you should give it a google. Many a recipe has been created with it, and it’s particularly good for those with egg allergies.
When processed in this recipe, it creates a dreamy hummus texture.
I made this recipe one day as well as another very popular blogger’s one with tahini, and my family preferred this one!
Please enjoy the following video for all the deets!
Creamy Tahini-Free Hummus
- 1 large garlic clove
- 15 ounce can chickpeas drained and rinsed (RESERVE THE BEAN JUICE!)
- 4 tsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp sea salt
- 1 1/2 Tbsp olive oil
- 2-3 Tbsp reserved bean juice
- few grinds black pepper
- 1/4 - 1/2 tsp cumin as you like
- 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).
Try making your own chickpeas with this Instant Pot recipe.
Some of the items I use in this recipe include: