Easy Hummus (no tahini)

Easy Hummus (no tahini)

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A super easy and healthy hummus recipe with no tahini



1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas

1/4 cup (60 ml) fresh lemon juice, 1 large lemon

1 small garlic clove, minced

1 to 2 tablespoons onions (red or yellow), diced

2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving

1/4 teaspoon ground cumin

Salt to taste

Freshly ground black pepper

2 to 3 tablespoons (30 to 45 ml) water

Dash ground paprika or sumac, for serving


Put all the ingredients in an appropriate sized bowl and use a hand blender like a Cuisinart Smart Stick to blend all the ingredients together until desired consistency is reached. Slowly add more filtered water by tablespoons if too thick or if there is still bits of chick peas.

Alternatively, in the bowl of a food processor, combine all the ingredients and process for one minute or more.

More than likely the hummus will be too thick or still have tiny bits of chickpea. To mend this, turn on the food processor, slowly add 2 to 3 tablespoons of filtered water until you reach the desired consistency.


If you love more of garlic flavor in hummus, you may want to increase the garlic by a clove or you can add roasted garlic.

Notes: Taste for salt and add more as needed. Serve hummus with a sprinkle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.

Prep time may change when changing ingredients portions.

Substitutions: Instead of filtered water, you can use water from the garbanzo can.

Nutrition facts is an estimate

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