A Giveaway and My Hummus without Tahini Recipe

**Giveaway has now closed.
Hummus | Hummus without Tahini by Spicie Foodie

Before we get to the recipe I wanted to thank you. Thank you for all the sweet messages of support you left in my announcement post about becoming a contributor for Honest Cooking. You guys are the best and your support and encouragement means so much. I’m sharing my Hummus without Tahini recipe here for those of you that missed it at Honest Cooking. Another thing I want to mention is the previous post, ways you can help the people of Japan during this horrendous catastrophe. Those of you that have helped both in monetary donations and words of solidarity, Muchas Gracias!

Hummus is a middle eastern spread or dip made mostly from white chickpeas (also know as garbanzo beans). Hummus has enjoyed great popularity in not only middle easter cuisine but also in Greek cuisine. In recent history it has gained popularity all over the world. Chickpeas have been used in the middle east since ancient times. Some believe that the earliest hummus recipes date back to the 13th century.
Hummus | Hummus without Tahini by Spicie Foodie

Recipes for hummus can vary greatly from country to country and home to home. This makes hummus one of those dishes that can easily be personalized according to taste. The most common ingredients are boiled chickpeas, tahini (sesame seed paste), olive oil, lemon juice, garlic, spices and herbs. All or any combination of ingredients is then ground to make a thick dip or spread and served cold. Hummus can be served as an appetizer with pita or any arab breads, as part of a Meze, it can be spread on sandwiches, or even served with fresh vegetables as a healthy snack. Hummus makes a healthy snack because the chickpeas are high in fiber, folic acid, a good source of iron, magnesium, copper and zinc. The lemon provides a good source of vitamin C and the olive oil is a source of healthy fat.

Tahini is an ingredient that can sometimes be hard to find. My recipe omits the tahini but still yields a delicious flavor with a lemony flavor.

Hummus | Hummus without Tahini by Spicie Foodie


A Giveaway and My Hummus without Tahini Recipe
A healthy and low-fat Middle Easter dip, hummus. This hassle free recipe is made without tahini without sacrificing any taste. Great as a dip, or sandwich spread.
Recipe type: Appetiser, Appetizer, snack, dip,
Cuisine: Middle Eastern, Vegan
Serves: 3-4
  • 14 oz. or 400 g cooked chickpeas (garbanzo beans)
  • ¼ cup or 60 ml reserved broth from boiling chickpeas or from can
  • 3 tbsp. extra virgin olive oil, (E.V.O. oil)
  • 1 medium lemon (I used Meyer lemon) juiced about 3 tbsp juice
  • ½ tsp. granulated garlic
  • 1 tsp. salt
  • pinch black pepper
To decorate:
  • olive oil
  • extra cooked chickpeas
  • paprika
  • parsley, dried or fresh
  • immersion blender or regular blender
  • small bowl
  • serving bowl
  1. In a small bowl combine lemon juice, garlic, salt, pepper and olive oil. Place drained chickpeas/garbanzo beans in blender, remember to reserve the broth. Pour ¼ cup of the reserved broth and the lemon mixture into the blender. Pulse until you have a smooth thick paste. If needed, add extra broth or water to the blender to achieve the consistency needed. Taste and adjust spices if necessary. Pour the hummus into serving dish.
To decorate as in photo:
  1. Make a small well near the edge going in a circular motion. Pour some olive oil in the well, place some cooked chickpeas into the well and a few in the center of the dish. Sprinkle with paprika and fresh or dried parsley. Serve with pita and enjoy.

Hummus | Hummus without Tahini by Spicie Foodie

To decorate as in photo: Make a small well near the edge going in a circular motion. Pour some olive oil in the well, place some cooked chickpeas into the well and a few in the center of the dish. Sprinkle with paprika and fresh or dried parsley. Serve with pita and enjoy.

Hummus | Hummus without Tahini by Spicie Foodie
Too be continued…. And Good Luck!!


Yummy Pics: A Food Blogger's Guide to Better Photos, Photography eBook by Spicie Foodie



  1. says

    hi Nancy

    i have never tried Hummus without Tahini, I'll have to give at a go and see how it tastes. I use lemon pepper in mine instead of lemon juice it gives it a little zing.
    congrats on the honest cooking gig, I'm scheduled for Friday I think, I was so so late with my contributions.

  2. says

    Yum! I love hummus. I actually really enjoy the taste of the tahini in it. The hummus I make is pretty basic though, all the other ingredients are the same as yours, except I use fresh garlic. Or sometimes roasted garlic. Yummy! I choose number 221 :)

  3. says

    Oh, hummus. Let me count the ways I love thee…maybe 26 ways?

    There's so much you can do with hummus – those chickpeas are versatile! But I love to add artichoke hearts to mine.

  4. says

    I LOVE hummus, but I've never made my own! While I've never added an ingredient, I'll tell you my absolute favorite ingredient in hummus are PINE NUTS! I can eat an entire container in one sitting! By the spoonful! Ha! I should really make my own, especially since I typically have all ingredients on hand already!!

    Let's see – my random number will be 3. How's that?

  5. says

    I will need to try hummus without tahini. I also love it with roasted red pepper or roasted eggplant. It's one of my favorite “almost guilt-free” snacks.

  6. says

    I love hummus, actually i like most of Middle Eastern vegetarian dishes.
    I add a little cayenne to mine instead of chili flakes and saw a recipe calling for Greek yogurt instead of tahini, haven't tried it yet.

    i'll go with #9

  7. says

    YOU ARE KILLING ME! LOVE the hummus presented in your pics -TOTALLY bookmarking this gorgeous dish – happens to be a HUGE favorite in the family – We've recently found a small name brand (Bobbi's)from philly – but nothing compares to homemade and yours looks particularly inviting :)
    Please send this as an entry to my event FAST FOOD NOT FAT FOOD – Cheers, Priya http://priyasnowserving.blogspot.com/2011/03/fast-food-not-fat-food-2011-march-1.html

  8. says

    I just love your photography, the picture of a cup full of chickpeas on tasteologie brought me here.

    I love hummus, but find the traditional hummus too bland for my Indian tastebuds. I usually add ground cumin, red chilli powder (ground cayenne), ground black pepper and dried mint flakes to make it spicier and flavorful.

    my number : 7

  9. says

    I could slather hummus on any food and be happy. Love it! I do love a good edamame hummus, but the standard is my favorite.

    My number is: 111

  10. says

    I can't miss the big news. Congratz on the accomplishment. I have to admit, I had a hard time to find tahini paste. I'll give yours a try.

  11. Rachel says

    I loooove hummus (and have been known to eat it out of the container with a spoon on occasion. . . .). I add just a touch of ginger and some sumac to mine for a little extra twang.


  12. Anonymous says

    It's hard to find ways to improve on a good, basic hummus recipe, but I like it best when there's a combination of roasted and fresh garlic. And for the sake of a little crunch, I've taken to adding toasted sunflower seeds either into the mixture or sprinkled on top when it's ready to serve.

    I think my number will be 289.


  13. says

    I said it before..you made it so beautiful and tasty..I usually use fresh crushed garlic and roasted peppers! Love this recipe of yours..will try it soon for sure!

    Yeyy for giveaway..I will take # 7 :))

  14. Anonymous says

    I love hummus! Its great as a snack/appetizer and as a spread on sandwiches. My favorite types are garlic and red pepper, but I've had an olive one that wasn't too bad either. I can't wait to try out this recipe, thanks!

    My number will be 250.


  15. says

    this is so great! i've been trying to look for a recipe without tahini b/c it's so expensive for such a small bottle. i feel like all the combinations have been done from garlic, pesto, sun-dried tomato.. mmm maybe lemon? i love lemon so maybe that.

    I pick 182!

    victoria.shin [at] kmob.com

  16. says

    My fiancee and I both love hummus. Our favorite version is made with toasted walnuts in place of tahini, as well as spicy chipotle pepper-infused oil drizzled on top. Really tasty!

    Random number 184.



  17. says

    That hummus looks perfect! I never have tehini on hand, so I love learning new substitutions, or recipes that don't use it! While it isn't exactly creative, I always add roasted garlic to mine – love the garlic!!! And my number is… 123!

  18. Holly B says

    oh how i love Hummus! i just made some the other day with taco seasoning and a bit of salsa.. OH SO YUMMMMMY!
    my lucky number is 37.

  19. says

    Hi, I've been anxious to try making hummus as a healthy alternative snack and this looks like a great recipe! I love sun-dried tomatoes and I think that a sun-dried tomato hummus would be interesting. I choose number 33.

  20. says

    I love a lot of lemon and dill in mine.
    And there were a lot of numbers! I am not sure that no one else chose this but I'd like #42.

  21. says

    I've had a hummus bar in our school cafeteria with roasted red pepper, chipoltle, but my favorite is spinach and artichoke hummus. Much healthier than the alternative! :)


  22. says

    Hi! Sometimes I put an unsweetened peanut butter in my hummus in place of tahini. I think I got that idea from the dessert hummus that I make :)

    I will choose #57.


  23. says

    I've made hummus both ways and frankly the Tahini didn't make that much difference in my humble opinion. I even made my own Tahini once, which is relatively easy to do. I love the plating display, very creative!

  24. says

    I love hummus. Trader joes makes a great one without tahini. I also love a black bean hummus I've tried from a brand called Bob's or something like that, I picked it up at whole foods.


  25. says

    Found this off tasteologie. I loooove hummus, but never like the ones I make at home. I think I have identified that I don't like cumin, and I was starting to think that maybe I don't like tahini that much either. So I am excited to try this! Lucky number 222!

    • says

      Hi Janvi,

      My recipe doesn’t mention a process involving the ref refrigerator. But if you are referring to how long you can store it (after preparing) in the refrigerator, one week.

      I’ve never used garlic powder, only granulated garlic. If you are using the powder I would suggest using about one quarter of the amount. But again, I’ve never prepared it this way.

      Good luck!

Leave a Reply

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

 characters available

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: