Quick and Simple No-Tahini Hummus

No-Tahini Hummus
Arthur Bovino


  • large garlic cloves
  • 1 cup  olive oil
  •  Pinch of  salt
  •   Two 15-ounce cans chickpeas
  •   Juice of 2 Meyer lemons (optional, can also use regular lemons)
  •  Dash of  cumin
  •  Pinch of  pepper

Man, you want some hummus. You have the garbanzo beans (chickpeas), but you forgot to buy tahini, a central ingredient in most hummus recipes. You're out of luck. Right? Wrong, you don't need tahini to make great hummus. All you need is some quality olive oil and a food processor, and you're on your way to a creamy, delicious dip.

Click here to see 6 Dip-Worthy Hummus Recipes.


Smash the 4 large garlic cloves and toss into the food processor or blender with oil and salt. Drain the cans of chickpeas and rinse them, then add a ½-cup of them and blend until watery and smooth. Add the remaining chickpeas, ½ of the strained lemon juice, cumin, and pepper, and pulse until smooth. Add remaining lemon juice to adjust texture. Adjust the seasoning as needed and dig in.


Calories per serving:

418 calories

Dietary restrictions:

High Fiber Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 242g 372%
  • Carbs 271g 90%
  • Saturated 32g 160%
  • Fiber 77g 308%
  • Sugars 54g
  • Monounsaturated 162g
  • Polyunsaturated 32g
  • Protein 70g 140%
  • Sodium 2,406mg 100%
  • Calcium 623mg 62%
  • Magnesium 290mg 72%
  • Potassium 2,240mg 64%
  • Iron 16mg 86%
  • Zinc 6mg 40%
  • Phosphorus 875mg 125%
  • Vitamin A 17µg 2%
  • Vitamin C 427mg 712%
  • Thiamin (B1) 1mg 39%
  • Riboflavin (B2) 0mg 18%
  • Niacin (B3) 2mg 11%
  • Vitamin B6 2mg 91%
  • Folic Acid (B9) 496µg 124%
  • Vitamin E 35mg 173%
  • Vitamin K 159µg 199%
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