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Hummus Without Tahini

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 1.5 cups
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 1 can 15 oz / 425 g chickpeas, drained and rinsed
  • 3 tbsp extra-virgin olive oil plus more for serving
  • 2 tbsp fresh lemon juice
  • 1 small garlic clove finely grated
  • 1/2 tsp ground cumin optional but recommended
  • 1/2 tsp salt or to taste
  • 2 –4 tbsp cold water as needed
  • Paprika or chili flakes for topping (optional)

Method
 

  1. Blend the base
  2. Add chickpeas, lemon juice, garlic, salt, and cumin to a food processor.
  3. Blend until coarse.
  4. Stream in olive oil
  5. With the processor running, drizzle in the olive oil.
  6. Stop and scrape down the sides as needed.
  7. Adjust texture
  8. Add cold water, one tablespoon at a time, until the hummus turns smooth and creamy.
  9. This step matters—cold water lightens the texture and helps the chickpeas break down properly.
  10. Taste and adjust
  11. Check salt and lemon.
  12. Without tahini, seasoning balance is especially important.

Notes

Use good olive oil—you’ll taste it more here
Don’t overdo the garlic; raw garlic stands out more without tahini
Cold water creates a smoother finish than room-temperature water
If you want extra creaminess, peel a few chickpeas (optional)