Easy Homemade Hummus without Tahini
This Easy Homemade Hummus is made without tahini but still has a creamy texture and great flavor! It comes together in just a few minutes with simple pantry staples. Perfect for snacking or spreading!
Equipment
- 1 Food Processor
Ingredients
- 15 Ounces Chickpeas Also known as garbanzo beans.
- 3 Tablespoons Olive Oil
- 2 Tablespoons Lemon Juice Freshly squeezed works best.
- 1 Tablespoon Red Wine Vinegar
- 1 Clove Garlic
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
Instructions
- Drain the can of chickpeas, rinse well, then pat dry. Next, add all ingredients into a food processor. Blend on low speed until most of the ingredients are blended together. Scrape down the edges as needed.
- Once the hummus is pretty smooth, turn the food processor to the high setting for a creamy consistency. Add extra olive oil if it has trouble blending.
- Store in the refrigerator for at least an hour to allow all of the flavors to blend together.
Notes
Expert Tips
- If you have trouble blending, you can add a little cold water or more olive oil.
- Make sure you scrape down the edges with a small spatula.
- Be sure to store the hummus in the refrigerator for at least an hour before serving. This allows the flavors to blend together, and it tastes best when chilled!
How to Store Leftovers
Store leftover hummus in an airtight container in the refrigerator for 3-4 days. Best served and enjoyed fresh! **For more information and step by step photos, see full post!Nutrition
Serving: 1ServingCalories: 181kcalCarbohydrates: 20gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 199mgPotassium: 216mgFiber: 5gSugar: 4gVitamin A: 20IUVitamin C: 3mgCalcium: 37mgIron: 2mg
Did you make this recipe?Tag @freshwaterpeaches on Instagram!