|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 3g||12%|
|Total Sugars 2g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Traditional Middle Eastern hummus, a creamy and garlicky garbanzo-based spread, is always made with tahini, a paste resulting from grinding sesame seeds. The paste has a wonderful nutty flavor but also a touch of bitterness that is not very attractive to some. Because sesame is also a common allergen that many have to avoid, why not make a delicious hummus without it? Equally luscious and filling, our no-tahini hummus has the best of the flavors of typical hummus and a rich texture, but is allergy-friendly, easy to make, and way less caloric. Most recipes use 4 tablespoons of tahini per can of garbanzo beans, which results in 356 added calories in the recipe.
Our recipe for no-tahini hummus uses only olive oil and very few ingredients, so the quality of the oil is very important. Use organic beans in water and fresh lemon juice for the best flavor.
Hummus is the Arabic term for chickpea and the dish is a common staple on tables across the Middle East. Chickpeas, as they are commonly known in the United States, provide hummus with great nutritional value. In our recipe, you get 16 grams of protein from one can of chickpeas. Great as a dip with pita bread, tortilla chips, salty crackers, or raw vegetables, hummus is a very versatile ingredient as it can also be used on sandwiches, wraps, falafel, or vegan burgers.
Click Play to See This Delicious Hummus Without Tahini Recipe Come Together
1 (15.5-ounces) can garbanzo beans, rinsed and drained
1/4 cup olive oil
1 tablespoon lemon juice
1 teaspoon cumin
Kosher salt, to taste
Pepper, to taste
Gather the ingredients.
In a food processor, blend all ingredients together until smooth and creamy.
Serve immediately with your favorite accompaniments.
How Do I Serve Hummus?
It's common to place hummus in a bowl drizzled with a generous amount of olive oil and a sprinkling of red pepper flakes. Other toppings can include toasted pine nuts, roasted chickpeas, smoked paprika, chives, chopped parsley, or sumac. But any herb you find attractive will go well with hummus, and our recipe is a great base for you to experiment with to find which seasonings you like the most.
Other Flavors for Hummus
If you frequent Middle Eastern restaurants and eat their hummus, you've likely discovered that the taste varies from place to place. Some recipes have a stronger lemon flavor, others have a more pronounced garlic flavor, and some are distinctly spicier. Ingredients and amounts in hummus aren't set in stone and depend on the cook's preferences and traditions. When making your own hummus, you have to keep your own tastes in mind:
- Replace the olive oil with any nut butter, such as almond or cashew. Or for an allergy-friendly option, try sunflower butter. Because these butters tend to be very dense, add 1 tablespoon of vegetable broth or water at a time until you've achieved your preferred texture.
- Add 1 teaspoon of garlic powder or 1 clove of garlic for a kick.
- Add fresh herbs when blending, or to top the finished hummus. To make a pretty and tasty green hummus, steam 2 cups of baby spinach leaves in the microwave and add them to the food processor. Additionally, add 3/4 cup of cilantro leaves and adjust the salt and pepper after blending everything together.
- Add 8 to 10 rehydrated sundried tomatoes into the food processor to make a red hummus. Top with chopped roasted red peppers and a generous drizzle of olive oil.