Tahini Free Hummus – akukskitchen.com
  • About Me
  • Meal Plans
  • Privacy Policy
  • Travel
A Kuk's Kitchen

Vibrant health, one bite at a time.

  • About Me
  • Meal Plans
  • Privacy Policy
  • Travel
Appetizer, Snack  /  May 25, 2022

Tahini Free Hummus

by Rebekah Kuk
Hummus is a favorite after school snack in our household
Jump to Recipe

Hummus: A Favorite Snack

Sometimes I find myself getting stuck in a rut when it comes to after school snacks. My kids come home ravenous and, hey, I often need a snack too. Without resorting to expensive and less healthy store bought snacks, I was brainstorming other options. And, obviously, the result was hummus.

Hummus is such a crowd pleaser because it’s cold, creamy, and versatile. You can pair it with classic dipping foods such as veggie sticks and crackers. You can spread it on a sandwich with feta and greens. Or, my favorite, you can make a giant salad that includes avocado and cheddar and put a big dollop of hummus on top.

Chickpeas are inexpensive, rich in nutrients, help you feel full, and may even help with weight management. I like to make a big batch of hummus (I basically double the recipe featured here) and freeze a cup at a time in smaller containers. The texture doesn’t change at all upon thawing, and this way I can batch cook once and have a month’s supply of hummus in the freezer.

Tahini free hummus tastes just as good as the original version

Where’s the Tahini?

Tahini is a paste made from sesame. While it’s not the most common food allergen, it’s nice to have a tahini free hummus for those who may be allergic to sesame. In addition, tahini is not a super common pantry staple for many people. I wanted this recipe to be accessible to try at home, so I left out the tahini.

While hummus made with tahini has a deeper, more earthy flavor, hummus made without it is brighter. The flavors of lemon and garlic are more pronounced, and the smoky paprika sprinkled on top adds some depth.

How to Make Hummus at Home

The hummus you buy in stores is overpriced and often comes with less than healthy vegetable oils. If you make hummus at home using dried chickpeas, you can make a huge batch for a few dollars.

I use dried chickpeas. This requires soaking the chickpeas overnight or for at least eight hours. After cooking them, reserve some cooking water and drain the chickpeas. Combine them in the bowl of a food processor with lemon, garlic, cumin, and salt. While the machine is running, drizzle in the reserved cooking water and some extra virgin olive oil. Serve the hummus in a bowl topped with smoked paprika, flaky sea salt, and additional extra virgin olive oil.

Serve with your favorite veggies, crackers, or use it to top a salad.

Before You Go…

Check out these other favorites! Thanks for reading, and see you next time,

Rebekah

Chicken and Chickpea Soup
An easy to prepare slow cooker soup featuring chicken and chickpeas.
Check out this recipe
Chicken and Chickpea Soup
Basil Walnut Pesto
This, to me, is the epitome of summer! Fresh pesto using basil from the garden goes well with pasta, bread, salad, eggs, and pretty much anything you can think of.
Check out this recipe
Classic Genovese Pesto
Yogurt Flatbreads with Spelt Flour
A tangy, versatile bread that's perfect for a variety of meals.
Check out this recipe
Yogurt Flatbreads with Spelt Flour
Tahini Free Hummus

Tahini Free Hummus

Rebekah KukRebekah Kuk
An easy, thrifty way to make tasty hummus at home.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Soak dried chickpeas 8 hrs
Course Appetizer
Cuisine American
Servings 8

Equipment

  • Food Processor

Ingredients
  

  • 1 cup dried chickpeas soak for 8 hours
  • 1 cup reserved chickpea cooking water
  • 1/2 cup extra virgin olive oil divided
  • 2 tbsp lemon juice
  • 1 tbsp cumin
  • 2 cloves garlic smashed
  • 1 tsp salt divided
  • smoked paprika and flaky sea salt for garnish

Instructions
 

  • Soak dried chickpeas in filtered water overnight or at least 8 hours. Drain and rinse. Add to pot with enough filtered water to cover by 2 inches. Add 1/2 teaspoon salt and a drizzle of olive oil. Bring to a boil, cover, and reduce heat to simmer for 40 minutes or until tender. Reserve 1 cup of cooking liquid and drain the rest.
  • Combine cooked chickpeas, lemon juice, garlic, cumin, and 1/2 teaspoon salt in bowl of food processor. Run processor while drizzling in reserved chickpea cooking liquid, followed by 1/4 cup of olive oil. Scrape down sides of bowl and finish mixing.
  • Garnish hummus with additional olive oil, smoked paprika, and flaky sea salt and serve with your favorite crudites.
Keyword Dairy Free, Gluten Free, Nut Free, Thrifty, Vegan, Vegetarian
Tried this recipe?Let us know how it was!
close
Raw Milk Yogurt
A Kuk's Kitchen
Vibrant Health, One Bite at a Time

Hello! It's a pleasure to meet you.

Sign up to receive a Free Meal Plan featuring Five 30 Minute Meals, as well as awesome content in your inbox, every month.

We don’t spam! Read our privacy policy for more info.

You're on the list! Check your inbox or spam folder to confirm your subscription.

Tags

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Snack
  • Thrifty
  • Vegan
  • Vegetarian

Post navigation

Einkorn Pasta with Garlic Scapes and Chives
Raw Honey Lemon Ice Cream

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Recent Comments

  • Allyssa on Sweet and Crunchy Animal Based Granola
  • MacKenzie on Sweet and Crunchy Animal Based Granola
  • Shelby on Sweet and Crunchy Animal Based Granola
  • Kris on Sweet and Crunchy Animal Based Granola
  • Rupali on Sweet and Crunchy Animal Based Granola

Pages

  • About Me
  • Meal Plans
  • Privacy Policy
  • Travel

Categories

  • Animal Based
  • Appetizer
  • Beans
  • Beverage
  • Bread
  • Breakfast
  • Brunch
  • Cake
  • Casserole
  • Cheese
  • Christmas
  • Condiment
  • Cookie
  • Dessert
  • Dinner
  • DIY
  • Egg-Free
  • Eggs
  • Fall
  • Gluten-Free
  • Grain Free
  • Gratitude
  • Healthy Habits
  • Jam
  • Kitchen Basics
  • Lunch
  • Lunch For the Week
  • Make Ahead
  • Nut-Free
  • Nuts
  • Paleo
  • picnic
  • Potatoes
  • Preserving
  • Road Trip
  • Salad
  • Sandwich
  • Side
  • Smoothie
  • Snack
  • Soup
  • Spain
  • Summer
  • Thrift
  • tortillas
  • Travel
  • Uncategorized
  • Vegan
  • Vegetables
  • Vegetarian

Recent Posts

  • Simple Make Ahead Meals
  • Easy Thanksgiving Meal Plan
  • Butternut Squash and Ground Beef Casserole
  • Sweet and Crunchy Animal Based Granola
  • Sweet Potato Breakfast Hash

Archives

  • November 2022
  • October 2022
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • March 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • August 2015
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • January 2014
  • October 2013
  • August 2013
  • March 2013
  • January 2013
  • December 2012
  • September 2012
  • August 2012
  • July 2012
  • May 2012
  • April 2012
  • March 2012
  • February 2012
  • January 2012
  • November 2011
  • October 2011
  • August 2011
  • July 2011
  • June 2011
  • May 2011
  • April 2011
  • February 2011
  • January 2011
  • November 2010
  • October 2010
  • September 2010
  • August 2010
  • April 2010
  • March 2010
  • February 2010
  • November 2009
  • October 2009
  • September 2009
  • August 2009
  • July 2009
  • June 2009
  • May 2009
  • April 2009
  • Elara by LyraThemes
  • Made by LyraThemes.com
Cleantalk Pixel
RSS
Follow by Email
Facebook
fb-share-icon
Twitter
Tweet