Quick and Simple No-Tahini Hummus Recipe
Daily Value: 21%
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
|Folic Acid (B9)||62µg||16%|
|Fatty acids, total monounsaturated||20g||0%|
|Fatty acids, total polyunsaturated||4g||0%|
Exclusive from The Daily Meal
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.
- 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
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.
Recipe DetailsServings: 8
Total time: 5 minutes
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