Homemade Hummus Recipe Without Tahini
This Homemade Hummus Recipe Without Tahini is a creamy, garlicky, lemony chickpea dip made with simple pantry ingredients—no tahini required. It’s silky, budget-friendly, naturally vegan and gluten-free, and perfect as a snack, appetizer, or sandwich spread.
Ingredients
- 1 can (15 oz / 425 g) chickpeas (garbanzo beans) drained and rinsed
- 3-4 tablespoons aquafaba liquid from the chickpea can; start with 3 tablespoons and add more as needed
- 3 tablespoons extra-virgin olive oil plus more for drizzling on top
- 3 tablespoons fresh lemon juice about 1 large lemon
- 1-2 cloves garlic roughly chopped; start with 1 clove if you prefer milder garlic flavor
- 1/2 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon ground cumin optional but recommended for classic hummus flavor
- 2-4 tablespoons cold water as needed for texture
- paprika or smoked paprika optional, for garnish
- extra olive oil optional, for drizzling on top
- fresh parsley optional, chopped, for garnish
- sesame seeds or a few whole chickpeas optional, for garnish
Instructions
- Add the drained, rinsed chickpeas to a microwave-safe bowl with 2–3 tablespoons of aquafaba. Microwave for 45–60 seconds, just until warm. Warming the chickpeas helps them blend smoother and gives a silkier hummus.1 can (15 oz / 425 g) chickpeas (garbanzo beans), 3-4 tablespoons aquafaba
- In the bowl of a food processor, add the fresh lemon juice, chopped garlic, and fine sea salt. Process for 20–30 seconds, scrape down the sides, then process again. This step mellows the raw garlic and infuses the lemon with flavor.3 tablespoons fresh lemon juice, 1-2 cloves garlic, 1/2 teaspoon fine sea salt
- Add the warm chickpeas, ground cumin (if using), and 3 tablespoons of aquafaba to the food processor. Blend for about 1 minute, stop and scrape down the sides, then blend again for another 30–60 seconds. The mixture will be thick and a bit grainy at this stage.1 can (15 oz / 425 g) chickpeas (garbanzo beans), 3-4 tablespoons aquafaba, 1/4 teaspoon ground cumin
- With the motor running, slowly pour in the 3 tablespoons of extra-virgin olive oil. Process for 1–2 minutes, until the hummus starts to become smoother and creamier. Pause to scrape down the sides if needed.3 tablespoons extra-virgin olive oil
- With the machine running, add cold water 1 tablespoon at a time until the hummus is very smooth, creamy, and slightly fluffy. Usually 2–4 tablespoons of water are enough. The cold water helps whip tiny air bubbles into the hummus.2-4 tablespoons cold water
- Taste the hummus and adjust to your liking. Add more lemon juice for brightness, a pinch more salt for balance, or additional cumin for warmth. If the garlic flavor is too sharp, refrigerate the hummus for about 30 minutes to let it mellow.3 tablespoons fresh lemon juice, 1/2 teaspoon fine sea salt, 1/4 teaspoon ground cumin
- Spoon the hummus into a shallow bowl and use the back of a spoon to swirl little wells on the surface. Drizzle with extra olive oil, then sprinkle with paprika or smoked paprika and chopped fresh parsley. Garnish with sesame seeds or a few whole chickpeas if desired. Serve with pita, chips, crackers, or fresh veggies.3 tablespoons extra-virgin olive oil, paprika or smoked paprika, fresh parsley, sesame seeds or a few whole chickpeas
Notes
For extra-smooth hummus, you can peel the chickpeas after rinsing, though this is optional and time-consuming. Let the food processor run longer than you think—2–3 full minutes—for the creamiest texture. If your hummus tastes flat, adjust with a bit more lemon juice and salt before adding more garlic. This recipe is naturally vegan and gluten-free and works well as a dip, spread, or component of grain and salad bowls.
Nutrition
Calories: 80kcal
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