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Hummus without Tahini

Hummus Without Tahini

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4.9 from 23 reviews

  • Author: Nancy Lopez-McHugh
  • Total Time: 10 mins
  • Yield: 4 servings 1x


If you have a hard time finding tahini, don’t worry. Using this recipe, you will get an absolutely delicious hummus anyway.


  • 14 oz. (400 g) cooked chickpeas (garbanzo beans)
  • 1/4 cup (60 ml) reserved broth from chickpeas
  • 3 tbsp. extra virgin olive oil
  • 3 tbsp. lemon juice (from 1 medium Meyer lemon)
  • 1/2 tsp. granulated garlic
  • 1 tsp. salt
  • Pinch black pepper

To Decorate:

  • Olive oil
  • Extra cooked chickpeas
  • Paprika
  • Parsley (dried or fresh)

Tools Needed:

  • Immersion blender or regular blender
  • Small bowl
  • Serving bowl


1. Prepare the Lemon Mixture:

  • In a small bowl, combine lemon juice, granulated garlic, salt, pepper, and olive oil. Mix well.

2. Blend the Chickpeas:

  • Place the drained chickpeas in a blender, reserving their broth.
  • Add 1/4 cup of the reserved chickpea broth and the prepared lemon mixture into the blender.
  • Pulse until the mixture becomes a smooth, thick paste. If necessary, add extra broth or water to reach the desired consistency.

3. Taste and Adjust:

  • Sample the hummus and adjust the seasoning according to taste if necessary.

4. Serve:

  • Transfer the hummus to a serving dish.
  • Create a small well near the edge and circle inward. Pour olive oil into the well.
  • Add extra cooked chickpeas for garnish, sprinkle with paprika, and decorate with parsley.
  • Serve with fresh pita bread or vegetables.


  • For a smoother texture, peel the chickpeas by gently squeezing them to remove their skins.
  • Meyer lemon gives a slightly sweeter, more fragrant touch, but regular lemons are also suitable.
  • Adjust the amount of garlic and lemon to suit your taste preferences.
  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Category: Side
  • Method: Blending
  • Cuisine: Mid Eastern
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