This creamy Hummus without Tahini is a mild twist to the classic recipe of the Hummus that tastes very similar. Made with freshly boiled dry chickpeas, these 4 types of hummus are flavored differently and gather quickly. Serve these protein-rich vibrant colored dips with pita breads as they are indeed crowd pleaser!
The classic recipe of Hummus always had Tahini in it. If someone doesn't like the flavor of Tahini or has any sesame allergy issues, may wish to make Hummus without it. This Hummus recipe is bursting with rich flavors of smooth chickpeas, garlic, olive oil, and red chili.
Along with the classical recipe, I have flavored hummus with 3 more flavors- beet hummus, pumpkin hummus and capsicum hummus.
With minimum ingredients and less prep time, this hummus recipe gathers in no time! Serve it with pita or nachos and have a healthy snack. You might also wish to check other dips/ Chutneys from my blog- Coriander Dip and Raw Mango Chutney.
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Why Would You Love This Recipe?
- Exotic Flavors of Garlic, Lemon, Red Chili blended with Chickpea!
- Vegan and Gluten Free Dip.
- High Protein Healthy Hummus!
- Made with easy and fresh ingredients.
- Tastes heavenly and better than the store-bought.
- Kids Friendly.
- Customizable options.
- The Best Hummus Recipe Ever!
Ingredients
For The Classic Hummus
- Dry and Boiled Chickpeas- Though you may use canned chickpeas, I prefer using dry chickpeas. It does add an additional step of boiling the chickpeas in advance. Honestly, I don't do that specially. Whenever I make chickpea curry, I keep aside a bowl of boiled chickpeas and make hummus using that.
- Garlic- is the star ingredient of this recipe. It adds perfect depth to this hummus. You may use raw or roasted. I had used raw garlic in all types except Pumpkin.
- Lemon Juice-The tangy flavor that comes from fresh lemon juice balances the strong flavor of garlic and makes this dip perfect.
- Salt & Black Pepper-Black pepper adds much needed earthy flavor. You may use freshly ground or already powdered.
- Olive Oil- Olive oil works best for this recipe. I would not suggest to make hummus without oil as chickpeas are very dry and you need oil base to have a smooth texture and balance out the dryness. Some oils are good for health, though you may always adjust the quantity.
- Red Chili powder- I love spicy hummus but feel free to reduce the heat or skip it. Being Indian, you may imagine my appetite for chilies.
- Dried Red Chili- Dried Red chili works great to have real spicy flavor along with red colored spikes in the hummus. Though green can be used too.
For Different Flavors
In addition to above ingredients, the different types of hummus would need the following ingredients-
- Pumpkin Hummus- uses Roasted Garlic along with boiled pumpkin puree. I have skipped dried red chili in pumpkin hummus as I wanted roasted garlic to have a dominating flavor. Feel free to experiment with flavors.
- Beetroot Hummus-uses boiled beetroot. I have skipped adding dried red chili in this as beet has its own strong flavor and I wished to let that flavor stay.
- Capsicum Hummus-uses fresh capsicum along with dried red chili. You may use any bell pepper as well.
Variations
Other than the Variations I have made, Hummus may be used to create healthy snacks or small meals-
- Hummus Salad- Top your salad with hummus to have a hearty nutritious salad.
- Hummus Wrap- I love creating wraps with hummus in them. One of My favorite is Paneer Wrap with Hummus.
- Hummus Toast-Spread hummus on the bread/toast or dunk it in a sandwich.
Storage Suggestions
Hummus would be good in the refrigerator for about 2-3 days. Keep the leftovers in a dry container with a lid. Since chickpeas are boiled and soaked a day before, I won't recommend using the leftovers beyond 3 days.
Freezing hummus is not recommended.
Expert Tips
- While blending boiled chickpeas make sure to add water little by little or else the hummus would be runny.
- If you are using canned chickpeas, drain the water and boil them for about 5-10 min before using.
- Make sure to cool off the boiled chickpeas before blending. Boiling the dry chickpeas a day in advance (or few hrs) is best.
- Make sure to soak dry chickpeas overnight (or 2 hrs in warm water) in normal water. Boil them for 2 whistles on full and cook for 15 min on slow flame.
- The boiled water (aquafaba) of chickpeas is healthy and can be used to adjust consistency of chickpeas and also to knead dough.
FAQ
If you like nutty flavor in hummus, use sesame oil, peanut butter or almond butter.
Tahini adds smooth texture and rich flavor to hummus. This recipe doesn't include tahini and yet tastes amazing!
Yes, greek yogurt or homemade hung curd are good substitutes of tahini.
Detailed Recipe With Steps
Step 1 Gather and Arrange Boiled Stuff for all Hummus Types
You would need dry chickpeas boiled ahead of time.
Along with that you would need boiled pumpkin puree and boiled beetroot puree.
Gather all the ingredients together. For four hummus, I added all the ingredients in four bowls to blend them one by one.
In Beetroot, I had added less red chilly as beetroot dominates the whole flavor and since its mildly sweet, I felt to have its flavor more in the hummus.
In green bell pepper, I have added lot of chilly as it makes it really amazing!!
Step 2 Blend It and Serve It
Blend one by one all types in the same blender and serve the amazing hummus!
Stories From Kitchen
The first Hummus was tasted by me at Rico's Cafe and my first reaction was not so glad. Gradually over years, I love hummus and I always try making it when we have chickpea curry. It takes 5 min as boiled chickpeas come so handy.
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If you make this recipe, share the image of it on our instagram account @veg.buffet or twitter account @vegbuffet
Hummus Without Tahini { 4 Types- Vegan & Gluten Free}
Equipment
- 1 Blender
Ingredients
Classic Hummus
- 50 gm Boiled Chickpeas I had boiled in advance
- 1.5 tablespoon olive oil
- 1 whole Dried Red Chilly
- 1.5 teaspoon Red chili powder (Lal Mirch) Can reduce it for less spicy
- 5 or 6 cloves garlic
- salt as per taste
- 2 teaspoon Lemon Juice
- 1 teaspoon black pepper
Beetroot Hummus
- 50 gm Boiled Chickpeas Boiled in advance
- half medium boiled beetroot boiled in advance
- 1 teaspoon Red chilli powder (Lal Mirch)
- 1 teaspoon black pepper
- 1 teaspoon Lemon Juice
- 1.5 tablespoon olive oil
- 5 or 6 cloves garlic
- salt as per taste
Roasted Garlic Pumpkin Hummus
- 1.5 tablespoon pumpkin puree boiled pumpkin in advance
- 5 or 6 cloves roasted garlic can saute in butter or ghee for one min
- 1 teaspoon Red chilli powder (Lal Mirch)
- 1 teaspoon black pepper
- 1 teaspoon Lemon Juice
- 1.5 tablespoon olive oil
- salt as per taste
Green Bell Pepper Hummus
- 50 gm Boiled Chickpeas boiled in advance
- half medium capsicum raw
- 1 large Dried Red Chilly
- 2 teaspoon Red chili powder (Lal Mirch)
- 1 teaspoon Kali Mirch (Black Pepper)
- 2 teaspoon Lemon Juice
- 1.5 tablespoon olive oil
- salt as per taste
Instructions
- Gather all the ingredients together. For four hummus, I added all the ingredients in four bowls to blend them one by one.For chickpeas, I had boiled dry chickpeas in advance. Similarly, I was making pumpkin Pancakes previous day, so had pumpkin puree(boiled and mashed pumpkin) leftover from it.The beetroot was also boiled a in the process of making beetroot brownies. With all boiled stuff ready, its matter of few minutes of pulsing to get the beautiful colored Hummus.In Beetroot, I had added less of red chilly as beetroot dominates the whole flavor and since its on sweeter side, no point to add more chilly. In green bell pepper, I have added lot of chilly as it makes it really amazing!!
- The four variants of hummus are ready!!! Enjoy!!
Notes
- While blending boiled chickpeas make sure to add water little by little or else the hummus would be runny.
- If you are using canned chickpeas, drain the water and boil them for about 5-10 min before using.
- Make sure to cool off the boiled chickpeas before blending. Boiling the dry chickpeas a day in advance (or few hrs) is best.
- Make sure to soak dry chickpeas overnight (or 2 hrs in warm water) in normal water. Boil them for 2 whistles on full and cook for 15 min on slow flame.
- The boiled water (aquafaba) of chickpeas is healthy and can be used to adjust consistency of chickpeas and also to knead dough.
| Nutrition Facts | |
|---|---|
| Serving size: 1 tablespoon | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 68 |
| % Daily Value* | |
| Total Fat 4.7g | 6% |
| Saturated Fat 0.7g | 3% |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Total Carbohydrate 5.5g | 2% |
| Dietary Fiber 1.3g | 5% |
| Total Sugars 0.9g | |
| Protein 1.7g | |
| Vitamin D 0mcg | 0% |
| Calcium 14mg | 1% |
| Iron 1mg | 3% |
| Potassium 62mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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