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!
1.5teaspoonRed chili powder (Lal Mirch)Can reduce it for less spicy
5 or 6clovesgarlic
salt as per taste
2teaspoonLemon Juice
1teaspoonblack pepper
Beetroot Hummus
50gmBoiled ChickpeasBoiled in advance
halfmediumboiled beetrootboiled in advance
1teaspoonRed chilli powder (Lal Mirch)
1teaspoonblack pepper
1teaspoonLemon Juice
1.5 tablespoonolive oil
5 or 6clovesgarlic
salt as per taste
Roasted Garlic Pumpkin Hummus
1.5tablespoonpumpkin pureeboiled pumpkin in advance
5 or 6clovesroasted garliccan saute in butter or ghee for one min
1teaspoonRed chilli powder (Lal Mirch)
1 teaspoonblack pepper
1teaspoonLemon Juice
1.5tablespoonolive oil
salt as per taste
Green Bell Pepper Hummus
50gmBoiled Chickpeasboiled in advance
halfmediumcapsicumraw
1largeDried Red Chilly
2teaspoonRed chili powder (Lal Mirch)
1teaspoonKali Mirch (Black Pepper)
2teaspoonLemon Juice
1.5tablespoonolive 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.