This Simple Easy Hummus Without Tahini is super simple to make and just perfect for a quick snack. Best of all, takes less than 10 minutes to prepare. Cheaper and better than the packaged stuff.
Basically, if you own a food processor or a blender you can whip up delicious homemade hummus in less than 10 minutes.
For this Easy Hummus Without Tahini, you will need:
- Chickpeas / Garbanzo
- Garlic
- Fresh lemon juice
- Salt
- Olive oil
- Water
- Paprika and or cumin
Plus any other seasonings you like. I love adding roasted garlic to bump up the flavor. Or even some cayenne pepper and red pepper chili flakes for a kick of heat.
This hummus is so easy, simple and super satisfying. Serve with some pita bread, chips or some veggies. It’s also delicious as a sandwich spread – or enjoy it straight from the bowl.
Simple & Easy Hummus Without Tahini
Prep Time
8 mins
Total Time
8 mins
This Simple Easy Hummus Without Tahini is super simple to make and just perfect for a quick snack. Best of all, takes less than 10 minutes to prepare.
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: easy hummus recipe, homemade hummus recipe, hummus without tahini
Servings: 4 -6 servings
Calories: 104 kcal
Ingredients
- 2 15-ounce cans chickpeas (garbanzo beans),(rinsed & drained but reserve 1/4 cup of the liquid to thin out the hummus later
- 2 large garlic cloves if you have time - roasted garlic is awesome in here
- 2-3 tablespoons fresh lemon juice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- sea salt to taste
- black pepper to taste
- 1-2 tablespoons olive oil optional
- chili flakes for garnish
Instructions
- Place chickpeas in a blender or food processor with garlic, lemon juice, paprika, cumin and reserved liquid from the canned chickpeas. Blend or puree until very smooth, adding more liquid or lemon juice as needed to thin out to desired consistency. Season with salt and pepper and add 1-2 tablespoons of olive oil to help achieve a super creamy texture, if desired.
- Serve on pitas, crackers, veggies, or sandwiches. Adjust seasonings as you like and sprinkle with red chili flakes if desired.
Recipe Notes
*Can store in an airtight glass container in the fridge for up to 5 days or freezer for up to 3 months.
Nutrition Facts
Simple & Easy Hummus Without Tahini
Amount Per Serving (4 Tablespoons (or 1/4 cup))
Calories 104 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0.4g 2%
Sodium 148mg 6%
Total Carbohydrates 15.3g 5%
Dietary Fiber 0.1g 0%
Sugars 4.1g
Vitamin A 2.5%
Vitamin C 4.1%
Calcium 0.3%
Iron 0.8%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.
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{Baked} Panko Crusted Tofu “Fries”
Did you try this recipe?
Kristi @ Inspiration Kitchen -
Kelly this looks GREAT! Nicely done! Have a wonderful week!
Michelle Bagby -
Good Evening! Wanting to make your recipe for my first attempt at hummus…2 questions:
1..how long will it last in the fridge? (providing we don’t eat it all in one sitting!)
2..can this be frozen? (hoping to take it up for a snow-cation)
thx! Mic
Kelly -
Hi Michelle,
1) The hummus should last 3-5 days in the fridge in an airtight covered container (ours never seems to last that long either since we do want to eat it all in one sitting 😉
2) Yes, this can be frozen in an airtight covered container (be sure to use a container large enough that you don’t have to pack it all the way to the top since this expands). Thaw overnight in the fridge – you can also heat it up if you like it warm. Be sure to give it a good stir before serving and you might have to add a little bit more seasoning since the freezer does change the taste a bit.
Hope that helps, thanks for stopping by!
Marce -
Made this with a bag of frozen garbs about equal to 3 cans. Used 6 cloves garlic, 3 T olive oil, about a cup of water as they had been soaked but not cooked, double the amt of spices, and added 1 T worchestershire sauce, 1 tsp curry and one cup greek yogurt. Turned out very good and creamy. Want to try the other recipe with spinach – yum!
Nadia -
This was delicious! Thank you! We loved that we don’t need tahini!