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Homemade Hummus Recipe Without Tahini- Easy & Simple

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. Serve these protein-rich colored dips with pita breads as they are indeed crowd-pleasers! 
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Side Dish
Cuisine Middle Eastern Cuisine
Servings 4 bowls
Calories 68 kcal

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!!
    hummus without tahini
  • The four variants of hummus are ready!!! Enjoy!!
    Hummus

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.
 
Keyword Beetroot Hummus dip, Bell Pepper Garlic Hummus Dip, Chickpea Hummus Dip Recipe, Garlic Hummus Dip Recipe, Hummus, Hummus Dip, Hummus Garlic Dip Recipe, Roasted Garlic Pumpkin Hummus Dip