5 Minute Hummus Recipe Without Tahini
This easy 5 minute homemade hummus recipe without tahini is so creamy and delicious, no one will know what's missing. It's vegan, gluten free & halal!
Servings: 6 servings
Calories: 112kcal
Equipment
Ingredients
Hummus Ingredients
- 1 15 oz can chickpeas
- 3 tablespoon olive oil
- 1½ tablespoon peanut butter
- 3 cloves garlic
- 1 teaspoon sea salt
- ¼ cup fresh lemon juice (about 1 lemon)
- ¼ cup fresh dill (optional)
Garnish Ingredients
- ¼ teaspoon cayenne pepper
- 1 tablespoon olive oil
- ½ teaspoon fresh dill
Instructions
- Drain chickpeas, reserving 2-3 tablespoons of liquid (aquafaba) for later use. Add chickpeas, olive oil, peanut butter, garlic, and salt to a food processor and pulse until consistent.
- Add lemon juice and fresh dill, and blend until smooth, adding aquafaba as needed to achieve the desired texture.
- Plate hummus, using a rubber spatula to create swoops across the top. Drizzle remaining olive oil and garnish with a sprinkle of cayenne and a pinch of fresh dill. Optionally, serve with smoked kalamata olives, cucumber slices, and pretzel pita chips.
Notes
- For a somewhat rustic hummus, blend for about a minute, but if you prefer a super smooth consistency, blend for 2-3 minutes.
- For best results, allow the hummus to rest for 30 minutes before serving, as this gives the flavors time to mingle.
- If making ahead of time, spread the hummus in a shallow container and top with a thin layer of olive oil before refrigerating. This prevents the surface from drying out and keeps the hummus looking and tasting fresh for several days.
- Refrigerate leftovers in an airtight container for up to 4-5 days.
- You can also freeze hummus in an airtight container for up to 3 months. Thaw overnight in the fridge and stir well before serving.
Nutrition
Serving: 1serving | Calories: 112kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Sodium: 407mg | Potassium: 56mg | Fiber: 0.3g | Sugar: 1g
