Skip to main content

Hummus (no tahini)

Simple yet delicious homemade hummus dip, made without tahini.
Bowl of hummus with a lemon slice served with carrot sticks, tomatoes and broccoli.
Prep time: 5 minutes
Makes: 2 cups
Nutrition Facts: View label

Ingredients

1 can (15 ounces) garbanzo beans, drained and rinsed
2 Tablespoons lemon juice (fresh or bottled)
2 teaspoons vegetable oil
½ cup nonfat plain yogurt
1 clove garlic, or ¼ teaspoon garlic powder
¼ teaspoon black pepper
½ teaspoon cumin

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh fruits under running water before preparing.

  3. Place all ingredients in a blender.
  4. Blend to desired consistency (more time for smooth dip, less for a chunky dip).
  5. If hummus seems too thick, add 2 teaspoons water.
  6. Refrigerate leftovers within 2 hours.

OR

  1. Spread garbanzo beans on a large plate. Mash well with a fork until they are as smooth as you like.
  2. Mix with other ingredients in a small bowl.
  3. If hummus seems too thick, add 2 teaspoons of water.
  4. Refrigerate leftovers within 2 hours.

Notes

  • Change the flavor by adding chili powder, hot sauce, or chopped cilantro or parsley.
  • Serve with fresh vegetables or Food Hero Baked Tortilla Chips.
  • Freeze extra lemon juice to use later.
  • Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.

Comments

I love dips with a protein boost, and this Hummus (no tahini) recipe was so easy to make. The cumin added a nice pop of flavor. I'm a garlic lover so I added extra garlic and sprinkled a few red pepper flakes in as well. I served it with carrots, crackers, and olives. It made a healthy and delicious snack, and would make a great party dip, too!

Hummus (no tahini)

 

 

This comes together quickly in the blender. Making your own hummus saves money and you can accommodate allergies. Fresh lemon and garlic make the flavors punchier. My 5 year old will eat this hummus with cucumbers, carrots, celery, and sliced bell peppers. Its a great alternative to ranch and adds protein to our snacks. 

I have made this recipe many times. Both with real garlic and powdered garlic. One time I had a really large garlic clove and it was a tad too 'garlicy' so I now make sure to pick a small/regular size clove. Kids love to dip with carrots or whole-grain crackers!

You might also like...

Recipes A to Z (without photos)

Stovetop Farro
Bowls of cooked farro.

Stovetop Farro

A slightly nutty-tasting whole grain with a chewy texture. Make a batch ahead for quick grain bowls and stir-fries.
Prepare:
5 minutes
Cook:
35 to 45 minutes
Makes:
2 ½ cups
Pear and Cranberry Crisp
Baking dish of baked pear and cranberries with an oat topping.

Pear and Cranberry Crisp

Whole grain oats, warm brown sugar and sweet fruit make this a flavorful treat for breakfast or dessert.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
4 Cups
Jollof Rice
Big bowl of Jollof Rice shown served with plantains and beans.

Jollof Rice

This flavorful variation of a West African favorite includes brown rice, tomatoes, onions, peppers, broth and seasonings. Thanks to the OSU Extension African Heritage Work Group for this recipe.
Prepare:
10 minutes
Cook:
55 to 60 minutes
Makes:
8 to 9 cups
Roasted Green Beans
Plater of tender green beans.

Roasted Green Beans

A simple and easy recipe for making summer fresh green beans. The perfect side for any meal.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
3 cups
Cilantro Lime Tuna Wrap
Tortillas folded over a creamy vegetable filled tuna mixture with lime wedges on a plate.

Cilantro Lime Tuna Wrap

A light and flavorful meal using canned tuna, fresh veggies and a tangy mayo dressing.
Prepare:
15 minutes
Makes:
5 Wraps
Vegetarian Ceviche
Bowl of colorful diced vegetables with dressing.

Vegetarian Ceviche

This unique take on ceviche is full of fresh veggies.
Prepare:
30 minutes
Makes:
6 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.