Homemade Hummus Without Tahini (Super Easy!)
Chickpeas (or garbanzo beans), are a common food item around the globe. Used in salads, soups, or hummus, these nutritional powerhouses are considered one of the most nutritious foods in the world. They’re mild in taste, and high in dietary fiber, protein, iron, folate and zinc. Eat your hummus as a sandwich spread instead of mayonnaise, or stuffed in pita bread with lettuce and tomatoes, or as a dip with fresh vegetables. I like mine topped with Tabasco.
Ingredients
2 cans chickpeas
1 clove garlic
2-3 tablespoons olive oil
up to ½ cup water
½ teaspoon salt
Instructions
Remove the skins from the chickpeas by gently pinching them until the skin comes off. Discard the skins and reserve the chickpeas.
Place de-skinned chickpeas in a blender or food processor with garlic, olive oil, ¼ cup water, and salt. Blend or puree until very smooth, adding the remaining water one tablespoon at a time if the mixture is too sticky to move through the blender.
Once the mixture is going, you can stream in a little bit more olive oil to help achieve a super creamy texture.
Serve on pitas, crackers, veggies, or sandwiches. Adjust seasonings as you like!
Note: I love garlic, but even two cloves can make for some very garlicky hummus that will hang with you for several hours. If you have an aversion to garlic, use a little garlic salt instead or start with half of a clove. You can always add more, but you can’t take it out once it’s been blended together! Another option is roasting or sautéing the garlic before blending to help tone down the garlic “bite”.
Category: Light Meals
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