This creamy, delicious hummus without tahini is better than any store-bought brand you've had. So good, it is likely someone at the table will say it’s the best they’ve ever had.
Table of Content
Hummus is a dip or spread made from ground chickpeas or fava beans. It is popular throughout the Middle East and in Mediterranean cuisine.
What makes this hummus healthy?
Hummus is made with chickpeas or fava beans, garlic, tahini, and olive oil. All these ingredients are of course very healthy but tahini and olive oil can be high in calories. By using Greek yogurt we take our classic hummus with tahini and make it healthier.
Why make your own hummus?
- Hummus is a tasty and healthy snack that you can make all on your own in just a few minutes. (5 mins with canned chickpeas)
- Chickpeas are high in protein and served alongside a cucumber salad, and warm pita bread - an absolute full meal!!
- Almost all ingredients for this recipe are simple pantry staples so you can make it any time of the week.
- The other great thing about hummus is that it is vegetarian, vegan, and gluten-free. So, it is the perfect meal or snack for everyone at the party.
- It is also the perfect side dish alongside many Middle Eastern main courses such as kebabs, skewers, or ground beef.
- Hummus is the perfect sandwich spread, salad topper, and dip with veggies sticks and pita chips.
- A very versatile recipe with many variations such as garlic hummus, red pepper hummus, sun-dried tomato hummus, etc.
Ingredients and substitutes
- Chickpeas - The quickest way to make hummus, is, of course, to use canned chickpeas or garbanzo beans. But, traditionally, hummus is made with rehydrated dry chickpeas soaked overnight, and boiled until soft.
- Tahini - Also known as tahina in Arabic, is made from ground sesame seeds. It's a very common ingredient in many Middle Eastern dishes. And, also as a sauce on its own served with other dishes. It is high in calories which is one of the reasons why hummus is used with caution.
- Garlic - Raw garlic in small quantities is subtle in flavor. So no, this does not taste garlicky.
- Lemon juice - You can use lemon or lime juice and adjust the quantity to suit your preference.
- Yogurt - I like to use Greek yogurt to make the hummus rich and creamy.
Healthy hummus without tahini
- Drain the can of chickpeas and reserve some liquid to use in the hummus.
Pro tip - You must use cooked chickpeas for this recipe. If you don't have canned, follow the other method for making hummus from scratch below. - In a food processor (or blender) add garlic, chickpeas, lemon juice, salt, and pepper. Pulse for 30 seconds to a minute.
Pro tip - Add ¼ cup of the reserved liquid from the chickpeas, if necessary, to blend smooth. BUT, do not add too much liquid just yet as we still need to add the oil and tahini. - Next, add the Greek yogurt. Blend for two full minutes. If necessary, add a tablespoon or more of the reserved chickpea liquid.
Pro tip - The yogurt makes the hummus light and creamy. So, make sure to blend it well. - Taste and adjust seasoning. Add more salt, pepper, or lemon juice as necessary.
To serve
- Spoon hummus on a shallow plate. Use the back of the spoon to spread the hummus on the plate and create a swirl effect in the smooth hummus.
- Add some olive oil over the hummus. Garnish with a sprinkle of paprika.
- Place a teaspoon of za'atar spice in the center.
- Serve with warm pita bread and cucumber salad.
- Enjoy!
What do you serve with hummus?
If you eat hummus here locally you will find that they have lots of serving options that go with hummus. Quick interesting and a great way to try different options every time you eat hummus.
- Hummus Tahini - just with a drizzle of tahini and sprinkle with paprika which is the way we like it.
- and Hummus with chickpeas and tahini so the same as above with a few whole cooked chickpeas as a garnish. Ideally, just save a few at the beginning of the recipe to use as garnish.
- Hummus with Ful - Ful is broad beans or fava beans spiced with cumin, garlic, and spices. Very delicious on its own. I prefer to have that on the side, not over my hummus. If you ever get a chance you must try it. It's absolutely delicious.
- Hummus with a boiled egg - my husband grew up eating hummus for breakfast and so hummus with boiled eggs makes a complete hummus bowl for him.
- A few hummus places I know serve hummus over shakshuka!! Yup. So you have shakshuka on the bottom of the bowl and topped with a huge dollop of hummus, drizzled with tahini, and a side of salad with fresh parsley
- Some other condiments used to prep hummus here are zaatar spice (a very middle eastern herb) cumin, paprika, tahini, and even a spicy lemon juice drizzle.
- A place that sells good hummus usually will have an option of falafel on the side. I cannot tell you why but the two just go together. I love having a bowl of hummus, salad, and tahini on the side when I make my homemade falafel.
Tips for success
- The trick to making creamy hummus is to ensure the chickpeas are well cooked. They should be soft otherwise they blend into a grainy mixture. Some canned chickpeas are best skinned to prevent the grainy texture.
- Whether you use canned or home-cooked chickpeas make sure to drain them well otherwise they won't blend to a smooth paste. Once it is a paste consistency you can add liquids to lighten the hummus.
- Garlic is a wonderful addition to hummus but too much can overpower the flavor so be careful.
- The right texture for the hummus is similar to smooth peanut butter consistency.
- A very thick hummus can be difficult to digest making you feel very bloated. Drinking plenty of water is usually helpful.
Variations
- Beet Hummus - add pureed roasted or boiled beet to the prepared hummus. Blend until smooth.
- Carrot hummus - Add pureed cooked or roasted carrots to the prepared hummus. Blend until smooth.
- Avocado hummus - blend a ripe avocado until smooth then fold into the prepared hummus.
- Red pepper hummus - Blend a roasted red pepper until smooth. Then fold it into the prepared hummus.
- Sun-dried tomato hummus - add ¼ cup of chopped sun-dried tomatoes to this batch of hummus.
- Garlic hummus - Add ¼ cup of roasted garlic cloves to the hummus instead of raw garlic.
- Double tahini hummus - Use ½ cup tahini paste instead of ¼ cup in the recipe.
- Cauliflower hummus - Roast 2 cups of cauliflower florets on a baking tray. Blend into a puree then add to the prepared hummus.
- Cheesy hummus dip is a wonderful dip with chips and vegetable sticks - add ½ cup cream cheese to this hummus
- Hummus with meat - a full meal with hummus served with ground beef, warm pita, and cucumber salad.
More Middle Eastern recipes
- Crispy Falafel Recipe
- Baba ganoush or Lebanese eggplant salad
- Shawarma chicken, Ground beef kebabs,
- Shakshuka - Eggs Poached in Tomato Sauce
- Moroccan Fish in Spicy Tomato Sauce - Chraime
- Tahini Cookies, Halva Cookies
- Pistachio Halva Cake, Honey Cake Recipe
- Challah Bread Recipes
- See all Middle Eastern recipes
Frequently asked questions
How long will this hummus keep?
Homemade hummus will keep in an airtight container in the refrigerator for up to 4 days.
Why is this hummus recipe considered healthy?
Hummus is made with chickpeas or fava beans, garlic, tahini, and olive oil. All these ingredients are of course very healthy but tahini and olive oil are very high in calories. By using Greek yogurt we take our classic hummus with tahini/olive oil and make it healthier.
Why is hummus not creamy? Why is hummus grainy?
The most important thing to note about chickpeas when making hummus is to ensure the chickpeas are cooked until very soft. When soft the skin usually falls off or can be made into a puree. So you can keep them and not worry about the texture.
Some canned chickpeas tend to be al dante. This leads to a very grainy hummus especially due to the skins. In this case, it is best to peel the chickpeas for a creamy consistency.
How do you store hummus? Do you reheat hummus?
Hummus must be stored in the fridge. it gets thicker over time but there is no need to reheat it. Just leave it on the counter to come to room temperature. Then, give it a good stir with a spoon to loosen the texture. If necessary add a tablespoon or two of warm water to loosen it up.
Can I use dry chickpeas to make hummus?
Yes, traditionally rehydrated chickpeas are used to make hummus. Soaking chickpeas in water with baking soda for 8 to 10 hours. The baking soda helps remove the chickpea skins during cooking. Then cook the soaked chickpeas using one of the cooking methods below.
Printable Recipe
Hummus without Tahini
Print Pin Rate Share by Email Share on FB Save Grow Difficulty: Easy
Calories: 219kcal
Adjust Servings Here: 4 servings
Description
This creamy, delicious hummus without tahini is better than any store-bought brand you've had. So good, it is likely someone at the table will say it’s the best they’ve ever had
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 15 oz (250 g) Can of chickpeas, drained ((1½ cup))
- ¼ cup (4 tablespoon) Reserved liquid from the chickpeas
- 1 tablespoon Tahini paste ((optional))
- 1 clove Garlic (minced)
- 2 tablespoon Lemon juice
- ½ teaspoon Salt
- ¼ teaspoon White pepper
- ⅓ cup (5 tablespoon) Greek yogurt
For Garnish (optional)
- ¼ teaspoon Paprika
- ¼ teaspoon Zaatar spice
- 2 tbsp Olive oil
Instructions
- Drain the can of chickpeas and reserve some liquid to use in the hummus. Pro tip - you must use cooked chickpeas for this recipe. If you don't have canned follow the other method for making hummus from scratch below.
- In a food processor add garlic, chickpeas, lemon juice, salt, and pepper. Pulse for 30 seconds to a minute.Pro tip - Add ¼ cup of the reserved liquid from the chickpeas if necessary to blend smooth. BUT do not add too much liquid just yet as we still need to add the oil and tahini.
- Next, add the yogurt. Blend for two full minutes. If necessary add a tablespoon or more of the reserved chickpea liquid.Pro tip - the yogurt makes the hummus light and creamy so make sure to blend it well.
- Taste and adjust seasoning. Add more salt, pepper or lemon juice as necessary.
To Serve
- Spoon hummus in a shallow plate. Use the back of the spoon to spread the hummus in the plate and create a swirl effect in the smooth hummus.
- Add some olive oil over the hummus (and tahini sauce). Garnish with a sprinkle of paprika.
- Place a teaspoon of zaatar spice in the center. Serve with warm pita bread, and cucumber salad.
- Enjoy!
Recipe Notes & Tips
- The trick to making creamy hummus is to ensure the chickpeas are well cooked. They should be soft otherwise they blend into a grainy mixture. Some canned chickpeas are best skinned to prevent the grainy texture.
- Whether you use canned or home-cooked chickpeas make sure to drain them well otherwise they won't blend to a smooth paste. Once it is a paste consistency you can add liquids to lighten the hummus.
- Garlic is a wonderful addition to hummus but too much can overpower the flavor so be careful.
- The right texture for the hummus is similar to smooth peanut butter consistency.
- A very thick hummus can be difficult to digest making you feel very bloated. Drinking plenty of water is usually helpful.
Variations
- Beet Hummus - add pureed roasted or boiled beet to the prepared hummus. Blend until smooth.
- Carrot hummus - Add pureed cooked or roasted carrots to the prepared hummus. Blend until smooth.
- Avocado hummus - blend a ripe avocado until smooth then fold into the prepared hummus.
- Red pepper hummus - Blend a roasted red pepper until smooth. Then fold it into the prepared hummus.
- Sun-dried tomato hummus - add ¼ cup of chopped sun-dried tomatoes to this batch of hummus.
- Garlic hummus - Add ¼ cup of roasted garlic to the hummus instead of raw garlic.
- Cauliflower hummus - Roast 2 cups of cauliflower florets on a baking tray. Blend into a puree then add to the prepared hummus.
- Cheesy hummus dip is a wonderful dip with chips and vegetable sticks - add ½ cup cream cheese to this hummus
- Hummus salad dressing - blend together, then pour over salad.
- ¼ cup hummus,
- ¼ cup yogurts,
- 1 tablespoon lemon juice
- 2 tablespoon water.
Preparing dry chickpeas for hummus (3 methods)
As I said, traditionally hummus is made with re-hydrated dry chickpeas. These are soaked in water overnight (about 6 to 8 hours) with ½ teaspoon of baking soda (for one kg chickpeas) until they double in size. The next morning, drain and rinse the chickpeas well.- Stovetop method - Put them in a large pot and top with fresh water about an inch higher than the chickpeas. Add one sliced onion, one crushed garlic clove, and a pinch of baking soda. Bring the pot to a boil then lower the heat to gently simmer for two hours or until the chickpeas are tender making sure there is always enough liquid in there.
- Slow Cooker method - I use dry chickpeas too but I use my slow cooker to boil them. It's a simple and easy process so I don't have to monitor it.
Add presoaked, drained, and wash chickpeas to the slow cooker and top with cold water making sure you have at least an inch of water above the chickpeas. Add a few onion slices, garlic, and salt. Place the slow cooker on low and let cook overnight for 8 to 10 hours until they are tender and can be mashed with your fingers. - Instant-Pot Method - Add the presoaked, drained, and wash chickpeas into an instant-pot. Pour enough water so it comes at least 2 inches above the chickpeas (make sure not to fill past the max line in your instant pot). Close the lid, seal, and pressure cook for 20 minutes. Leave to cool and release naturally. Open when it's ready.
Nutrition Information
Calories: 219- kcalCarbohydrates: 16.1- gProtein: 6.7- gFat: 15.2- gSaturated Fat: 2.1- gPolyunsaturated Fat: 13.1- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 1- mgSodium: 282- mgPotassium: 0- mgFiber: 15.2- gSugar: 2.7- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Mildred
I don't get tahini where I live so I am thrilled to find this recipe. Thank you so much. It was delicious.
Veena Azmanov
Thank you so much for the lovely feedback. I am so happy you enjoyed this recipe.
Candida
Love this recipe - it's really light and airy. I made it with your Pita bread recipe too.
Veena Azmanov
Thank you so much for the lovely feedback. I am so happy you enjoyed this recipe.
Zsuzsi
Just perfect! Thank you!
Veena Azmanov
You are welcome Zsuzsi