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
Servings: 4
-
Season with salt, and cumin. Stir.
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
Save
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.
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