I am a big fan of easy nutritious foods I can serve my family and guests. This recipe for Hummus Without Tahini fits both categories. My friend Ruth brought a batch to a fellowship dinner several years ago and my family devoured it. They had turned up their noses when served hummus in the past, but this time their reaction was different. When I saw the recipe, I noticed there was no tahini. It’s a classic ingredient, but apparently my family doesn’t care for it.
Hummus is high in fiber and protein, packed with nutrition, a marvelous food to feed my family and now that I know it’s possible to make a delicious hummus without tahini, I try to keep it in my frig and freezer. I make a large batch, quadrupling (or more!) the recipe below and freeze it in pint containers. This way I have it on hand for snacks, lunches, meals while traveling, appetizers to serve guests. I serve it with tortilla chips, pita bread, carrot/celery sticks.
Linda’s Easy & Delicious Hummus Without Tahini
- 1 15 oz. can Chick Peas (Garbanzo Beans), drained (or cook your own from dried)
- 1 Tbsp Olive Oil
- 1 Tbsp Water
- 1/4 c Lemon Juice (fresh is best, but bottled will do in a pinch)
- 1 tsp salt
- 1/4 c Black Olives, chopped
- 1/2 a Bell Pepper, chopped (red is best but yellow, green are nice too)
- 1/2 a Onion, chopped
- 2 cloves Garlic, crushed (adjust to suit taste, we like more!)
Combine all ingredients and blend together. I use the pulse setting in my blender, but a food processor or stick blender would work too. You can alter the amount of most any ingredient in this recipe. You may like a little less lemon and a little more salt. If it’s too think add a bit more water. Too thin? decrease water next time. Or maybe you don’t have black olives on hand or only have a red onion. Change it up! Try variations like substituting lime juice for the lemon juice and see what you and your family like best.
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