Homemade Hummus Without Tahini
A creamy puree of garbanzo beans (chickpeas) with lemon olive oil, tahini and spices, the beautiful golden color comes from turmeric. Enjoy it as an appetizer or snack with raw vegetables. Makes about 3 cups of hummus, without tahini. If you want to use tahini, you can.
Servings: 6 to 8
Calories: 114kcal
Equipment
Ingredients
- 1-2 garlic cloves peeled
- 30 ounces chickpeas (aka garbanzo beans) 2 15-ounce cans, drained
- ⅓ - ½ cup reserved aquafaba or water
- ¼ cup sunbutter
- 4 tablespoons extra virgin olive oil divided use
- 1 lemon juiced
- 1 teaspoon cumin
- 1 teaspoon turmeric optional
- 1 teaspoon coriander
- ¼ teaspoon sea salt
- ¼ teaspoon ground black or white pepper
Optional Garnishes
- 2 teaspoons za'atar
- 2 teaspoons chopped parsley or cilantro
Instructions
Simmer the chickpeas
- Drain the chickpeas reserving the canned juices (called aquafaba). Add them to a pot and cover with water, Add the baking soda. Simmer for 15-20 minutes. Drain in a sieve or colander, rinse, and shake off the skins. If a few remain, don't be concerned.
Make the hummus
- With the food processor running, drop the garlic cloves in through the feed tube to chop fine.Stop processor and add all of the rest of the ingredients. Start with 5-6 tablespoons of water and add more depending on how creamy you want the hummus. Serve immediately or hold in the refrigerator for 4-5 days in an airtight container.
Notes
Customize the recipe with extra lemon juice or spices to suit your taste preference.
For beans, I prefer Eden Foods no sodium added organic garbanzo beans. Check the label for sodium levels on other beans and adjust salt as needed.
Nutrition
Calories: 114kcal | Carbohydrates: 4g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 78mg | Potassium: 68mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 21IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 1mg