I’m sharing a Simple Hummus Recipe Without Tahini that uses only a handful of pantry staples and easily outperforms anything from a jar.

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I never expected a jar of hummus to make me do a double take, but this Hummus Without Tahini did. Using simple chickpeas and a punch of garlic it somehow gets insanely creamy and more interesting than store-bought stuff, no weird aftertaste.

I make it when I need something quick, or when friends drop by and I want to pretend Im fancy. It’s my go-to Easy Vegan Hummus Recipe for potlucks because people always ask whats different and I just grin, refuse to fully explain, then watch them keep coming back for more.

Try it, you might get hooked.

Ingredients

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Chickpeas: creamy base, high in protein and fiber, keeps you fuller longer and iron
Lemon juice: bright tangy acid adds zip helps balance richness
Olive oil: smooth fat gives silkiness and supports heart health with monounsaturated fats
Garlic: pungent, savory punch, anti inflammatory perks and lots of flavor
Aquafaba: chickpea liquid makes it creamy without tahini, adds protein silky moisture
Cumin: warm earthy spice tiny amount deepens flavor and aroma
Paprika: smoky or sweet dusting, pretty on top, small antioxidant boost
Parsley: fresh herb brightens taste and add vitamin K and color

Ingredient Quantities

1 can chickpeas 15 oz drained (or about 1 1/2 cups cooked chickpeas)

3 tablespoons fresh lemon juice about 1 large lemon

2 to 3 tablespoons extra virgin olive oil plus a little extra for serving

1 to 2 garlic cloves smashed or minced

1/2 teaspoon ground cumin

3 to 4 tablespoons aquafaba or cold water

3/4 teaspoon kosher salt or to taste

paprika or smoked paprika for garnish

fresh parsley chopped for garnish optional

How to Make this

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1. Dump the can of chickpeas into a colander and drain, but set aside 3 to 4 tablespoons of the can liquid (aquafaba) before you rinse them, or use cold water if you used cooked chickpeas. For extra silky hummus you can pinch off a few skins, but that step is optional.

2. Put the lemon juice, smashed or minced garlic, 2 tablespoons of the olive oil, cumin and kosher salt in your food processor or blender and pulse until the garlic is well broken down and the mixture looks creamy.

3. Add about half the chickpeas and process until mostly smooth, scraping down the sides as needed.

4. Add the rest of the chickpeas plus 2 tablespoons of the reserved aquafaba (or cold water) and process. If the hummus is still thick or grainy add the remaining aquafaba 1 tablespoon at a time until you reach a smooth, spreadable texture. You may also add the extra tablespoon of olive oil now if you want richer flavor.

5. Keep processing for another 30 to 60 seconds to make it extra creamy. If your blender struggles, stop and scrape, then continue in short bursts.

6. Taste and adjust: add more salt, lemon juice or cumin if needed. If it tastes flat add a little more lemon and salt.

7. Transfer hummus to a serving bowl, smooth the top with the back of a spoon and make a shallow well in the center.

8. Drizzle a little extra virgin olive oil over the top and sprinkle with paprika or smoked paprika for color and a hint of smoke.

9. Garnish with chopped fresh parsley if you like, serve with pita, veggies or chips. It keeps in the fridge for about 4 to 5 days.

Equipment Needed

1. Food processor or blender, to puree the chickpeas till smooth, pulse in short bursts if it struggles
2. Colander, to drain the can and catch the aquafaba you want to save
3. Measuring spoons and a measuring cup, for lemon juice, olive oil, salt and cumin
4. Garlic press or a small knife and cutting board, for smashing or mincing the garlic
5. Rubber spatula or flexible spoon, to scrape down the sides and transfer hummus to a bowl
6. Large mixing bowl or serving bowl, to finish and serve the hummus in
7. Small spoon to smooth the top and make the shallow well for oil and paprika
8. Can opener, unless you used pre cooked chickpeas or a twist top can

FAQ

Q: How long will this hummus keep in the fridge? A: Store in an airtight container for about 4 to 5 days. You might get tiny flavor changes after day 3 so taste before serving. If you want longer freeze in a freezer safe container up to 3 months, thaw in fridge and stir well.

Q: Why skip the tahini, wont it taste different? A: Yes it tastes a bit brighter and lighter without tahini but still creamy. This version uses aquafaba or extra olive oil and lemon so you get that classic hummus vibe without the sesame. Good for sesame allergies or when you just dont have tahini.

Q: My hummus is grainy or too thick how do I fix it? A: Blend longer and scrape the sides, add 1 tablespoon more aquafaba or cold water at a time until silky. Peeling a few chickpeas helps if you want ultra smooth. Also warm chickpeas slightly before blending for a silkier result.

Q: Can I use dried chickpeas instead of canned? A: Yes. Soak overnight then simmer until very soft, that can take 1 to 2 hours depending on beans. Use some of the cooking liquid like aquafaba to adjust texture, its great for creaminess.

Q: I hate raw garlic can I change it? A: Totally. Use less, mince fine, or roast the garlic for a mellow sweeter taste. Garlic powder works too but add it slowly so you dont overdo it.

Q: What else can I use instead of aquafaba or cold water? A: Reserved chickpea cooking liquid is perfect, or just plain cold water. A spoonful of Greek yogurt adds creaminess but thats dairy. Olive oil helps mouthfeel but wont thin it as much as water.

Easy Hummus Without Tahini Recipe Substitutions and Variations

Chickpeas: swap for cannellini or great northern beans (same amount) for a milder, creamier hummus. Tip: rub off a few skins with your fingers or a towel for super silky results, it actually helps more than you’d think.
Fresh lemon juice: use the juice of 1 lime or ~2 teaspoons apple cider vinegar if you don’t have lemons. Start small and taste, acid can easily overpower the mix.
Extra virgin olive oil: substitute with avocado oil or light olive oil for a less peppery flavor, or add a few drops of toasted sesame oil for a nutty hint (use sparingly). Tip: save a tablespoon to drizzle on top for shine and mouthfeel.
Aquafaba or cold water: swap with 3 tablespoons plain Greek yogurt for extra creaminess (not vegan), or use the reserved cooking liquid from home-cooked chickpeas. Hack: ice cold water makes the hummus fluffier, so chill it first.

Pro Tips

1) start with WAY less aquafaba or water than you think, then add a tablespoon at a time until it’s silky. dont dump it all in at once — you’ll end up too runny. if you want ultra smooth, pinch off a few chickpea skins or run the processor longer, scraping down often so everything gets blended evenly.

2) tame the garlic and brighten the flavor: smash the garlic into a paste with a little salt before adding, or roast a clove or two for a sweeter milder hummus. taste it after blending and wait 10–20 minutes if you can, the lemon and salt settle and the flavors get better.

3) texture hacks: if you use dried chickpeas, boil them briefly with a pinch of baking soda to break down the skins and get a creamier result. if you’re using canned, warm them briefly in hot water before blending or add an ice cube/cold water depending on whether you want warmer creamy or lighter whipped texture.

4) finish like a chef: drizzle good extra virgin olive oil and sprinkle smoked paprika or zaatar just before serving, and press a thin film of oil onto the surface before refrigerating so it wont crust. hummus keeps well, you can also freeze small portions in an ice cube tray for quick single servings.

Easy Hummus Without Tahini Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing a Simple Hummus Recipe Without Tahini that uses only a handful of pantry staples and easily outperforms anything from a jar.

Servings

servings

Calories

117

kcal

Equipment: 1. Food processor or blender, to puree the chickpeas till smooth, pulse in short bursts if it struggles
2. Colander, to drain the can and catch the aquafaba you want to save
3. Measuring spoons and a measuring cup, for lemon juice, olive oil, salt and cumin
4. Garlic press or a small knife and cutting board, for smashing or mincing the garlic
5. Rubber spatula or flexible spoon, to scrape down the sides and transfer hummus to a bowl
6. Large mixing bowl or serving bowl, to finish and serve the hummus in
7. Small spoon to smooth the top and make the shallow well for oil and paprika
8. Can opener, unless you used pre cooked chickpeas or a twist top can

Ingredients

1 can chickpeas 15 oz drained (or about 1 1/2 cups cooked chickpeas)
3 tablespoons fresh lemon juice about 1 large lemon
2 to 3 tablespoons extra virgin olive oil plus a little extra for serving
1 to 2 garlic cloves smashed or minced
1/2 teaspoon ground cumin
3 to 4 tablespoons aquafaba or cold water
3/4 teaspoon kosher salt or to taste
paprika or smoked paprika for garnish
fresh parsley chopped for garnish optional

Directions

Dump the can of chickpeas into a colander and drain, but set aside 3 to 4 tablespoons of the can liquid (aquafaba) before you rinse them, or use cold water if you used cooked chickpeas. For extra silky hummus you can pinch off a few skins, but that step is optional.
Put the lemon juice, smashed or minced garlic, 2 tablespoons of the olive oil, cumin and kosher salt in your food processor or blender and pulse until the garlic is well broken down and the mixture looks creamy.
Add about half the chickpeas and process until mostly smooth, scraping down the sides as needed.
Add the rest of the chickpeas plus 2 tablespoons of the reserved aquafaba (or cold water) and process. If the hummus is still thick or grainy add the remaining aquafaba 1 tablespoon at a time until you reach a smooth, spreadable texture. You may also add the extra tablespoon of olive oil now if you want richer flavor.
Keep processing for another 30 to 60 seconds to make it extra creamy. If your blender struggles, stop and scrape, then continue in short bursts.
Taste and adjust: add more salt, lemon juice or cumin if needed. If it tastes flat add a little more lemon and salt.
Transfer hummus to a serving bowl, smooth the top with the back of a spoon and make a shallow well in the center.
Drizzle a little extra virgin olive oil over the top and sprinkle with paprika or smoked paprika for color and a hint of smoke.
Garnish with chopped fresh parsley if you like, serve with pita, veggies or chips. It keeps in the fridge for about 4 to 5 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.