Can I use frozen chickpeas?

Yes, just be sure they’re fully cooked and drained before blending. Allow them to warm slightly so they’re not blending from a frozen state—which can result in a grainy texture.

What if I’ve over-blended and my hummus is too thin?

A few extra chickpeas or a spoonful of Greek yogurt can help tighten it up. Chilling for 30 minutes also thickens it slightly.

Is this hummus recipe without tahini safe for pregnant women?

Absolutely! In fact, it’s a great high-protein dip loaded with fiber and iron from the chickpeas. Just ensure your lemon juice is freshly squeezed and your garlic is fresh—not jarred—to minimize the risk of bacterial growth.

Hummus Recipe Without Tahini: 5 Easy Ways to Bake With It

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This tahini-free hummus recipe delivers creamy, flavorful dip in minutes using chickpeas, olive oil, lemon juice, cumin, and garlic. It’s ultra-versatile, perfect for dipping or as a base for baked dishes, and adaptable for vegan, dairy-free, and nut-free diets.

Author: Pearl
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 2 ¼ cups (serves 4–6) 1x
Category: Brunch and breakfast
Cuisine: Middle Eastern (with American adaptations)

Ingredients

Scale

The Essentials (Makes about 2 ¼ cups of hummus)

1 can (15 oz) chickpeas, drained and rinsed
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice (approximately one medium lemon)
1–2 garlic cloves, peeled
3 tbsp cold water (more as needed)
½ tsp ground cumin
½ tsp kosher salt (adjust to taste)
Optional: 1–2 tbsp plain Greek yogurt (for creaminess)
Optional for garnish: olive oil, paprika, chopped parsley

Instructions

Drain and rinse the canned chickpeas thoroughly.
(Optional) Peel the chickpeas by rubbing them between two clean towels to remove the skins.
Add chickpeas, garlic, lemon juice, cumin, salt, and olive oil to a food processor.
Blend for about one minute.
Add cold water (and optional Greek yogurt), then blend for an additional 1–2 minutes until smooth and creamy.
Adjust salt, lemon, or garlic to taste; blend again if needed.
Add more water, one tablespoon at a time, for a thinner consistency.
Transfer to a container, cover, and refrigerate for at least 30 minutes if desired.
Garnish with olive oil, paprika, and parsley before serving.

Notes

Peeling chickpeas improves smoothness. Greek yogurt adds creaminess, but omit for vegan or nut-free versions. Warm chickpeas blend better. Chill for 30 minutes to allow the flavors to meld. Store in the fridge for up to 5 days or freeze for up to 3 months.

Keywords: hummus, tahini-free, chickpeas, dip, vegan, easy

Find it online: https://pearlrecipes.com/hummus-recipe-without-tahini-5-easy-ways/