Quick and Simple No-Tahini Hummus Recipe

Mar 09, 2012 @ 12:20 PM
Posted by Arthur Bovino, Editor

Nutrition

Cal/Serving: 393
Daily Value: 20%
Servings: 8

Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	30g	46%
Saturated	4g	20%
Carbs	26g	9%
Fiber	0g	2%
Sugars	0g	0%
Protein	8g	16%
Sodium	281mg	12%
Calcium	55mg	5%
Magnesium	29mg	7%
Potassium	161mg	5%
Iron	1mg	8%
Zinc	1mg	5%
Vitamin A	28IU	1%
Vitamin C	8mg	14%
Thiamin (B1)	0mg	2%
Riboflavin (B2)	0mg	1%
Niacin (B3)	0mg	1%
Vitamin B6	0mg	2%
Folic Acid (B9)	53µg	13%
Vitamin E	4mg	19%
Vitamin K	16µg	20%
Fatty acids, total monounsaturated	20g	0%
Fatty acids, total polyunsaturated	4g	0%

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Arthur Bovino

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.

INGREDIENTS

4 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

DIRECTIONS

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.