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This easy hummus recipe is one you’ll want to keep on repeat.
It’s smooth, flavorful, and comes together in just minutes using simple ingredients you probably already have on hand.

Best of all, it skips the tahini without sacrificing that classic creamy texture.
Perfect for quick snacks, easy entertaining, or everyday meals.

For the Hummus

• Garbanzo Beans (Chickpeas) – the base of the hummus. Using canned beans keeps this recipe quick and easy while still delivering a creamy texture.
• Garlic – adds bold flavor and depth. Two cloves give the hummus a noticeable but balanced garlic kick.
• Lemon Juice – brightens everything up and adds the tang that classic hummus is known for.
• Olive Oil or Grapeseed Oil – helps create a smooth, rich consistency and carries all the flavors together.
• Water – used to thin the hummus to your preferred texture. Adding it gradually lets you control how creamy or thick it turns out.
• Ground Cumin – adds a subtle warmth and earthy flavor that makes the hummus taste well-rounded.
• Salt – enhances all the other ingredients and brings the flavors into balance.
• Crushed Red Pepper Flakes (Optional) – a simple way to add a little heat and visual interest on top.
• Chopped Parsley (Optional) – adds freshness and a pop of color for garnish.

Easy Creamy Hummus Without Tahini

This quick homemade hummus skips the tahini but keeps all the creamy, savory flavor you expect. With just a handful of pantry staples, it comes together in minutes and tastes far fresher than anything from the store.

Print Pin

Course: Appetizer

Cuisine: American

Keyword: Easy Creamy Hummus Without Tahini

Prep Time: 2 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 4 minutes minutes

Servings: 4

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Ingredients

• 15 ounce can of garbanzo beans chickpeas, drained and rinsed
• 2 garlic cloves
• 2 tablespoons lemon juice
• 3 tablespoons olive or grapeseed oil
• 3 tablespoons water
• ½ teaspoon ground cumin
• ¼ teaspoons salt
• crushed red pepper flakes optional garnish
• chopped parsley optional garnish

Instructions

Place beans, garlic, lemon juice and oil in a food processor or blender. Blend until smooth.

Add water, two tablespoons at a time, and blend to reach desired consistency.
Season with salt, and cumin. Stir.

Notes

• This hummus works well as a dip for vegetables or chips, a spread for pita or tortillas in wraps, or even stirred into pasta for a creamy boost.

 

Nutrition
Calories: 197 kcal | Carbohydrates: 16 g | Protein: 5 g | Fat: 12 g | Saturated Fat: 1 g | Sodium: 461 mg | Potassium: 163 mg | Fiber: 4 g | Sugar: 1 g | Vitamin A: 15 IU | Vitamin C: 3.4 mg | Calcium: 42 mg | Iron: 1.6 mg

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1. Can I use dried chickpeas instead of canned?
   Yes, you can! Just make sure to soak them overnight and cook until tender. Using canned chickpeas makes this recipe much faster, which is perfect for busy days.
2. Do I need to peel the chickpeas?
   Nope, you don’t have to. But if you want extra-smooth hummus, slipping off a few skins can make a noticeable difference in creaminess.
3. What if I don’t have a food processor?
   A high-speed blender works great too. You might need to scrape the sides a few times and add a little water to help it blend evenly.
4. How can I adjust the flavor if it’s too tangy or garlicky?
   Just add a little more oil or a pinch of salt to balance the flavor. You can also reduce the garlic cloves next time if you prefer a milder taste.
5. Can I make this hummus ahead of time?
   Absolutely! The flavors actually get better after chilling. Store it in an airtight container in the fridge for 3–4 days and give it a quick stir before serving.

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