Hummus Recipe Without Tahini

5 from 1 vote

This hummus recipe without tahini skips the sesame, using Greek yogurt instead to create a smooth and creamy homemade hummus.

Course Appetizer, Dips

Cuisine Middle Eastern

Diet Gluten Free, Vegetarian

Prep Time 10

Total Time 10

Servings servings

Calories 243kcal

Author Yumna Jawad

Equipment

Ingredients

1 (15-ounce) can chickpeas rinsed, drained, and dried well
3 tablespoons lemon juice
1 tablespoon Greek yogurt
1 large garlic clove
½ teaspoon salt
½ teaspoon cumin
3 ice cubes
2 tablespoons extra virgin olive oil plus more for serving
Chopped parsley

Instructions

Place the chickpeas in a food processor and pulse into a fine, breadcrumb-like texture, scraping down the sides as needed, about 15 seconds total.
Add the lemon juice, yogurt, garlic, salt, cumin, and ice cubes. Blend until completely smooth, about 5 minutes, stopping to scrape down the food processor as needed. While the food processor is running, drizzle in the olive oil. Taste the hummus and adjust the flavor as needed by adding more lemon juice or salt.
Spread the hummus onto a plate or into a bowl, sweeping the hummus with the back of a spoon to create swirls for catching the olive oil. Drizzle the hummus with olive oil and then sprinkle it with cumin and fresh parsley. Serve cool or at room temperature.

Notes

Storage: Store your hummus in an airtight container in the refrigerator. It should keep for up to 5 days.

Freezing: Transfer to an airtight container or freezer bag, then label and freeze for up to 3 months. To thaw hummus, move it to the refrigerator to thaw overnight or for about 8 hours. Give it a good stir before serving.

Nutrition