Description
This Easy Hummus Without Tahini blends chickpeas, garlic, and lemon into the perfect spread. It’s fresh, simple, and satisfying.
Ingredients
Scale
- 1 can (15 oz) garbanzo beans, drained (reserve liquid)
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1/2 teaspoon ground cumin
- Salt & black pepper, to taste
- 3+ tablespoons reserved bean liquid (to thin)
- Optional garnishes: olive oil drizzle, paprika, red pepper flakes, fresh parsley, or chili sauce
Instructions
- Drain chickpeas and set aside the liquid.
- In a food processor or blender, combine beans, garlic, lemon juice, cumin, salt, and pepper.
- Blend until smooth, adding reserved bean liquid a little at a time until you get your preferred texture.
- Taste and adjust, add more lemon if you like it brighter, more cumin if you want it earthier.
- Scoop into a bowl and garnish with olive oil, paprika, or fresh parsley.
- Serve with pita bread, crackers, or veggie sticks.
Storage Tip: Keep covered in the fridge for up to 4–5 days.
Notes
Prepared, tried, and tested by Corlea from SA Tasty Recipes, Saffas Daily Recipes
