This creamy Hummus Recipe without Tahini is a mild twist to the classic recipe of Hummus that tastes very similar. Made with freshly boiled dry chickpeas, these 4 types of hummus are flavored differently and gather quickly.
The traditional Hummus recipes always had Tahini in them. If someone doesn't like the flavor of Tahini or has any sesame allergy issues, they may wish to make Hummus without it.
This Simple Hummus recipe is bursting with rich flavors of smooth chickpeas, garlic, olive oil, and red chili. While one may always buy hummus from a grocery store, creating your own hummus gives you the flexibility to add many variations to its flavors.
Along with the regular hummus, I have flavored hummus with 3 more flavors- beet hummus, pumpkin hummus, and capsicum hummus.
With minimum and simple ingredients and less prep time, this Tahini-free hummus recipe with creamy texture gathers in no time!
Serve it with pita bread or tortilla chips and have a quick snack. You might also wish to check other dips/ Chutneys from my blog- Coriander Dip and Raw Mango Chutney.
Those who love Tahini can check Spicy Hummus Indian style.
Ingredients
For The Classic Hummus
- Dry and Boiled Chickpeas- The main ingredient of this recipe is Chickpeas or Garbanzo beans. 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 especially. Whenever I make chickpea curry, I keep aside a bowl of boiled chickpeas and make hummus using that. Feel free to use a can of chickpeas if that saves your effort.
- Garlic Cloves- 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 lime juice balances the strong flavor of garlic and makes this dip perfect.
- Salt & Black Pepper-Black pepper adds a 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 making hummus without oil as chickpeas are very dry and you need an oil base to have a smooth texture.
- 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 a 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 cloves along with boiled pumpkin puree. I have skipped dried red chili in pumpkin hummus as I wanted 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 raw veggies of your choice or red bell peppers as well.
How To Make No Tahini Hummus
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 all one by one in the same blender till you get smooth hummus. Serve the amazing hummus with a drizzle of olive oil.
Recipe FAQs
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.
Expert Tips
- While blending boiled chickpeas make sure to add water little by little or else the hummus will 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 a few hours) 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 can be used to adjust the consistency of chickpeas and also to knead dough.
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 5 days.
You may freeze the hummus in a freezer-safe container for about 5 days
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.
Have you tried this recipe? Please leave a comment below and let me know what sides you served it with! If you loved it, feel free to share this post with your friends who love simple Indian cooking.
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Homemade Hummus Recipe Without Tahini- Easy & Simple
Equipment
- 1 Blender
Ingredients
Classic Hummus
- ½ cup Boiled Chickpeas I had boiled in advance
- 2 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
- ½ cup 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
- 2 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 olive oil for one min
- 1 teaspoon Red chilli powder (Lal Mirch)
- 1 teaspoon black pepper
- 1 teaspoon Lemon Juice
- 2 tablespoon olive oil
- salt as per taste
Green Bell Pepper Hummus
- ½ cup 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
- 2 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.
- Use leftover pumpkin puree (boiled and mashed pumpkin). The beetroot was also boiled ahead of time. With all the boiled stuff ready, it's a matter of a few minutes of pulsing to get the beautiful, colored Hummus. In Beetroot, I had added less red chilli as beetroot dominates the whole flavor and since its on the sweeter side, no point in adding more chilly. In green bell pepper, I have added a lot of chilli as it makes it really amazing!! Pls adjust the heat.
- 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 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. | |
Aimie says
I made the Classic Hummus and it is much better than any store-bought hummus I've ever had!! I resorted to making my own because I can no longer have tahini since I developed an allergy to sesame seeds. But I can't tell it's missing here! This recipe is so delicious, I love the spice. I'm going to make the Roasted Garlic Pumpkin hummus next. Thank you for sharing these recipes, I looked through so many to find the perfect one <3
Deepti says
Hi, I am so glad that you liked my recipe. All 4 types of hummus were a great hit at home as my hubby loves hummus. Looking forward to your views on the roasted garlic pumpkin hummus. Thanks so much:)