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:

Sugar Conscious, 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

Daily value:



  • Fat 242g 372%
  • Carbs 271g 90%
  • Saturated 32g 159%
  • Fiber 23g 91%
  • Sugars 20g
  • Protein 70g 140%
  • Sodium 2,265mg 94%
  • Calcium 623mg 62%
  • Magnesium 290mg 72%
  • Potassium 2,240mg 64%
  • Iron 16mg 86%
  • Zinc 6mg 40%
  • Phosphorus 875mg 125%
  • Vitamin A 376IU 8%
  • Vitamin C 427mg 712%
  • Thiamin (B1) 1mg 35%
  • Riboflavin (B2) 0mg 15%
  • Niacin (B3) 2mg 11%
  • Vitamin B6 1mg 41%
  • Folic Acid (B9) 496µg 124%
  • Vitamin E 32mg 161%
  • Vitamin K 131µg 163%
  • Fatty acids, total monounsaturated 162g
  • Fatty acids, total polyunsaturated 32g
See detailed nutritional info Have a question about nutritional data? Let us know.

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