Hummus Without Tahini
Hey there! So, I’ve got this hummus recipe that’s become a bit of a lifesaver in my kitchen, especially on those days when I’ve run out of tahini (which happens more than I’d like to admit!). Picture this: it’s a lazy Sunday, you’re craving something to dip your pita bread into and – voila! – you remember this creamy, tahini-free hummus. It’s so simple that even my forgetful self can whip it up without any fuss. Plus, it reminds me of the first time I tried making hummus and completely forgot the tahini. Turns out, it was a happy little accident.
Why You’ll Love This
I often make this when I’ve got surprise guests and no time for a grocery run (or when I’m just too comfy to change out of my pajamas). My family digs in like it’s a delicious secret only we know. You’ll love it because it’s straightforward, versatile, and just feels like a warm, cozy hug in a bowl. And seriously, who doesn’t love a recipe that forgives you for missing an ingredient?
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed (I’ve used black beans in a pinch!)
- 3 tablespoons olive oil (any brand, really)
- 2 tablespoons lemon juice, fresh if you can swing it
- 2 cloves garlic (or one if you’re not keen on the kiss of garlic)
- Salt to taste (my grandma always said ‘a pinch more than you think’)
- 1/2 teaspoon cumin (optional, but gives a nice earthy touch)
- Water, as needed (start with a tablespoon or two)
Directions
- Toss the chickpeas, olive oil, lemon juice, garlic, salt, and cumin into your blender or food processor. Blend until smoothish. And don’t worry if it looks a bit grainy at first – it’ll smooth out.
- Add water, a tablespoon at a time, until you get your desired consistency. This is where I usually sneak a taste – you know, for quality control!
- Give it a final blitz, taste and adjust seasoning if needed. More lemon? More salt? Go wild!
- Serve it up with a drizzle of olive oil and maybe a sprinkle of paprika for that pop of color.
Notes
I found that a dash of paprika adds a nice smokiness, and believe it or not, it tastes even better the next day – if there’s any left!
Variations
I once tried adding roasted red peppers for a bit of sweetness – total winner. But, when I tried adding avocado… well, let’s just say it looked better than it tasted!
Equipment
No food processor? No worries! A blender works in a pinch, just pulse it a few times more. Or, channel your inner grandma and use a good old potato masher!
Storage Information
Store it in an airtight container in the fridge for up to 5 days, though honestly, in my house, it never lasts more than a day.
Serving Suggestions
I love to pair this with pita bread or raw veggies for a light snack. My kids? They like to slather it on sandwiches – go figure!
Pro Tips
I once tried rushing the blending step and regretted it because, well, chunky hummus isn’t as fun. So, take your time!
FAQ
Q: Can I use dried chickpeas?
A: Absolutely! Just soak and cook them until tender first. It adds time, but some say it tastes fresher.
Q: What if I don’t have lemon juice?
A: You can use vinegar as a substitute; it won’t be quite the same but still tasty!
Q: How do I make it extra creamy?
A: Try adding a splash more olive oil or even a spoonful of yogurt if you’re not keeping it vegan.
And don’t stress too much about perfection. Cooking is as much about enjoying the process as it is about the final product. Cheers to many happy hummus-making adventures!
