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.
Recipe by Spicie Foodie ™ at https://www.spiciefoodie.com/2011/03/17/a-giveaway-and-my-hummus-without-tahini-recipe-2/