Hummus (no tahini)

Name: Hummus (no tahini)
Prep time: 5 minutes
Yield: 2 cups
Ingredients: 1 can (15 ounces) garbanzo beans; drained and rinsed2 Tablespoons lemon juice (fresh or bottled)2 teaspoons vegetable oil½ cup nonfat plain yogurt1 clove garlic; or ¼ teaspoon garlic powder¼ teaspoon black pepper½ teaspoon cumin

Simple yet delicious homemade hummus dip, made without tahini.

Hummus (with tahini) recipe

Recipe: Hummus with Tahini

Hummus (with tahini) recipe

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FH_SquareRecipeHummus_no tahini.pdf

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

Wash hands with soap and water.
Rinse or scrub fresh fruits under running water before preparing.
Place all ingredients in a blender.
Blend to desired consistency (more time for smooth dip, less for a chunky dip).
If hummus seems too thick, add 2 teaspoons water.
Refrigerate leftovers within 2 hours.

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

Featured in a Food Hero Monthly

Comments

Submitted by Abbie on Fri, 01/26/2024 - 09:14

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.

Submitted by watkinbr on Wed, 12/27/2017 - 15:29

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!