Hummus has exploded as a healthy snack in the US and other countries worldwide. Based on historical records, the earliest mention of hummus date back to Egypt! This recipe for homemade hummus without tahini is cheap, easy and absolutely delicious.
I can’t take all of the credit for this recipe. My husband really helped out on getting the right finishing touches. And if he approves it, I’m sure you will too!
This recipe for homemade hummus has 3 main differences from traditional recipes:
- Instead of using tahini, we use sesame seeds.
- We use a Vitamix blender in lieu of a food processor. However, you can use a food processor with this recipe if you do not have a Vitamix blender or equivalent.
- We cook the chickpeas until they can be squished easily. If you use canned chickpeas, then you would need to continue cooking them for about 25-30 minutes to reach the desired state. If you used dried chickpeas, then you need to cook these bad boys for about 1.5 hours.
Ingredients For No Tahini Hummus
- Chickpeas: I prefer to use dried chickpeas from scratch, however, you can use canned chickpeas. If using dried chickpeas, they take a little bit of time to cook. I usually batch cook chickpeas and then freeze what I’m not using.
- Sesame Seeds: Instead of using tahini, this recipe calls for sesame seeds. The sesame seeds are raw and not toasted.
- Lemon: I always use fresh lemon vs using lemon juice from a jar. Lemons are very easy to squeeze, and the taste of fresh vs. jarred lemon juice is very different in my opinion.
- Garlic: I prefer fresh garlic, however jarred garlic can be used in lieu.
- Cumin: I use ground cumin in this hummus recipe to add a little bit of depth.
- Olive Oil: I really love using extra virgin olive oils from the Mediterranean region.
- Salt and pepper to taste
You will also need:
- Food processor
- Vitamix blender (or equivalent blender)
- Bowl to soak the chickpeas (if using dried chickpeas)
- Mortar and pestle to mash the garlic
- Lemon juicer
Tips for No Tahini Hummus
- Soak dried chickpeas with baking soda. If using dried chickpeas, soak them for a few hours at a minimum with some baking soda to soften the outer skin (so they will cook faster).
- Use a blender. For extra smooth hummus, use a blender. A food processor is great too, but you will not get the next level of smooth unless you use a blender.
- Alternate tiny bits of water and chickpeas. Blending the hummus is a delicate balance between smooth hummus and watery hummus. The only way to make sure the hummus isn’t too watery is to add very little water gradually.
- Taste your hummus and adjust. Everyone is a little different, so this is important! I prefer really garlicky hummus, but you might prefer more lemony hummus. Adjust to suit your needs.
Blender Tips for No Tahini Hummus
If using a Vitamix blender, you want the consistency to be just thin enough to blend. If the hummus is not blending, then it’s too thick and needs water added.
I was hesitant to make the hummus with a blender at first because the recipe needs water in order to blend, and I thought the water would make it watered down. Actually, the only thing that changed was the consistency. Using a blender made the hummus way more smooth.
Other Tips and Notes
Some other hummus recipes recommend removing the outer skin of the chickpea. I’ve tried taking off the peel of each bean one by one and it is time-consuming! To be honest, I couldn’t tell a difference in taste. I did see a slight difference in consistency though when using a food processor. Once I used the Vitamix, I could not tell a difference between hummus batches with the skin removed and hummus batches without the skin removed.
Sesame seeds are a great substitute for tahini. Tahini quality can vary, and by using the whole food option, you will have consistent hummus every time.
Other Variations of HummusPrint
Have you ever wondered how to make hummus? This is an easy recipe for homemade hummus. Passed down through the generations, this is an authentic version.
- 2 cups dry chickpeas beans
- 2 whole lemons
- 4 cloves garlic
- 2 tbsp of cumin
- 1 cup sesame seeds
- 2 tbsp olive oil
- 1 tbsp baking soda
- cold water on hand
- salt and pepper to taste
- Let dry chickpeas soak in water overnight if possible. If overnight is not possible, let soak for 2 hours.
- Boil chickpeas with cumin and baking soda. Boil until the outer skins are coming off.
- Drain chickpeas.
- Juice lemons, peel and smash garlic with mortar and pestle. Add garlic to lemon juice.
- Add olive juice to lemon and garlic mixture.
- Add lemon garlic mixture to the blender or food processor. Add 1 cup cold water. Add sesame seeds. Blend on high.
- Add half of cooked chickpeas. Keep alternating between cold water and chickpeas to get desired consistency.
- Category: Appetizer
- Method: Blended
- Cuisine: Lebanese
- Serving Size: 2 Tablespoons
- Calories: 128
- Sugar: 0 g
- Sodium: 184 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
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