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Quick and Simple No-Tahini Hummus

No-Tahini Hummus
Arthur Bovino

No-Tahini Hummus

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.