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.
- Chickpeas
- Lemon juice AND lemon zest
- Salt and pepper
- Olive oil
- Bean juice - Be sure to reserve this before rinsing the chickpeas.
- Cumin
Recipe steps
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!
Recipe notes
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.
Try some of my other bean-based recipes, including these Healthy Refried Beans or my Instant Pot Charro Beans.
If you love beans in your desserts, give these Black Bean Cookies a whirl!
Creamy Tahini-Free Hummus
Ingredients
- 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
Instructions
- 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).
- Enjoy!
Video
Notes
Nutrition
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!
Laura
Great video, Lauren.
It's great that you demoed the recipe. Thanks!
June
Great recipe, Lauren. Thanks for the tip about processing for 5 minutes...I usually add more olive oil than I want trying to get the creamy texture and it still doesn't work
June.
Lauren
Thanks, June! Yes, I really find it helps when you're not using a lot of oil. 🙂
Mala
Can you use the water from the dry chickpeas you cook From an instant pot if you don’t use garbanzo beans from a can for the humus ?
Sienna
Awesome recipe, I love that it's lower in fat (who needs all that extra??) Love your youtube channel keep it up!
Shannon
I have been using the bean juice for all kinds of things too!! This hummus looks awesome.
Lucy
This looks wonderful! I am a total hummus addict. I will have to try it. So healthy!
ari
Looks great. I'm wondering what food processor you're using. I don't own one, but your gadget looks like a champ.
Thanks.
Lauren
Thanks Ari, it's a Cuisinart, 7-cup. 🙂