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Hummus without tahini is a delicious appetizer, you can have it as a dip or spread. If you are allergic to tahini which is sesame seeds paste, then this hummus recipe is for you. What I’m sharing today is a recipe for a vegan Middle Eastern dip that calls for the minimum ingredients and shortest time to make!
Hummus Recipe
Hummus is a side dish an appetizer served with grilled meat or vegetables but is mostly enjoyed with freshly made pita bread. A vegan dish that will make you realize how a simple legume like chickpeas can convert into a mouth-watering delight.
Why this hummus without tahini?
In another post, I have shared a recipe forHummus with Tahini,the texture was silky smooth, and it was a little nutty because of the Tahini (Sesame paste).
I’ve realized though that some are allergic to sesame or maynot be able to find it where they live. This Hummus without tahini recipe ismade to satisfy everyone because you won’t even miss the tahini.
this recipe
Can I use flavored chickpeas in making hummus?
Hummus enhances the dish it is served with; hence, itdoesn’t have a strong flavor coming from spices or roasted vegetables. Somefound adding cumin or roasted bell peppers in the hummus turn it into a greatdip for BBQ chicken wings and steak strips.
Hummus can take your sandwiches to the next level
You can use hummus as a spread in yourShawarma,with slices of fresh onion and tomatoes; your sandwich will taste amazing for sure.
You can use hummus as a salad dressing, and it tastes goodwith pasta salads.
If you want to go 100% Arabic style, then have hummus with fresh Arabic Pita Bread. I have two recipes for pita bread on my blog.One is Egyptian; the other issofter in texture and is made with milk.
Storing Hummus is easy
You can refrigerate the hummus for up to 4 days and freezeit for 3 months. In both cases use a plastic container with an airtight lid.When freezing, pour three tablespoons of oil over the hummus before closing thecontainer.
📖 Recipe
Hummus without Tahini
Smooth and silky hummus but without tahini (sesame paste) the same authentic flavor that will impress your guests and family. Quick to make and quick to disappear.
5 from 2 votes
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Course: Appetiser
Cuisine: Lebanon
Keyword: hummus without tahini
Prep Time: 3 minutes minutes
Cook Time: 1 minute minute
Total Time: 4 minutes minutes
Servings: 3
Calories: 150kcal
Author: Muna
Ingredients
- 1 ½ cup canned chickpeas make sure it’s not flavored
- ¼ cup olive oil
- 2 tablespoon lemon juice
- 2 cloves garlic
- 3 tablespoon water
Instructions
In a blender, add all the ingredients and blend until smooth. Serve in a plate and drizzle with olive oil.
Tip: If you want to add some heat to your hummus, sprinkle some red chili powder when serving.
Nutrition
Calories: 150kcal
Did You Make This Recipe?Please let me know how you liked it! Tage me @MunatyCooking
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Muna is a food blogger and a food photographer. She is passionate about sharing easy-to-follow and delicious recipes from around the world. Her goal is to help you recreate restaurant-style meals in the comfort of your own home, using readily available ingredients and straightforward instructions.about me!
Reader Interactions
Comments
Angie@Angie's Recipes
One of my favourite dips!
Reply
munatycooking
And mine too Angie 🙂
Reply
Adri
This sounds wonderful, and it looks gorgeous!
Reply
munatycooking
Thanks dear, and thanks for stopping by 🙂
Reply
Dawn @ Words Of Deliciousness
I have never made hummus before. It is on my list to make because I do enjoy eating it. This recipe sounds wonderful. I will have to try it soon.
Reply
munatycooking
Hope you like it Dawn, it is extremely easy but the taste is very addictive 🙂
Reply
Sandra | Sandra's Easy Cooking
Looks and sounds amazing... nothing beats homemade hummus with or without tahini. I just want to dip some pita bread! YUMMM!
Reply
munatycooking
Can't agree more 🙂
Reply
Sarah
This is such a yummy dip! I made a similar one by accident when I forgot to add the tahini haha. Delicious!!
Reply
munatycooking
🙂
Reply
munatycooking
If using fresh, you have to soak it overnight, then boil it with pinch of baking soda and then use it in this recipe.
Reply
Cathy
Try a bit of peanut butter and a drop or two of sesame oil
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