Homemade Hummus Recipe Without Tahini- Easy & Simple

User Reviews

5.0

3 reviews
Excellent
  • Prep Time

    10 mins

  • Total Time

    10 mins

  • Servings

    4 bowls

  • Calories

    68 kcal

  • Course

    Side Dish

Homemade Hummus Recipe Without Tahini- Easy & Simple

This creamy Hummus Recipe without Tahini is a mild twist to the classic recipe of Hummus that tastes very similar. Made with freshly boiled dry chickpeas, these 4 types of hummus are flavored differently and gather quickly. Serve these protein-rich colored dips with pita breads as they are indeed crowd-pleasers! 

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Ingredients

Servings

Classic Hummus

  • 50 gm boiled chickpeas I had boiled in advance
  • 1.5 tablespoon olive oil
  • 1 whole Dried Red Chilly
  • 1.5 teaspoon Red chili powder (Lal Mirch) Can reduce it for less spicy
  • 5 or 6 cloves garlic
  • salt as per taste
  • 2 teaspoon lemon juice
  • 1 teaspoon black pepper

Beetroot Hummus

  • 50 gm boiled chickpeas Boiled in advance
  • half medium boiled beetroot boiled in advance
  • 1 teaspoon Red chilli powder (Lal Mirch)
  • 1 teaspoon black pepper
  • 1 teaspoon lemon juice
  • 1.5 tablespoon olive oil
  • 5 or 6 cloves garlic
  • salt as per taste

Roasted Garlic Pumpkin Hummus

  • 1.5 tablespoon pumpkin puree boiled pumpkin in advance
  • 5 or 6 cloves roasted garlic can saute in butter or ghee for one min
  • 1 teaspoon Red chilli powder (Lal Mirch)
  • 1 teaspoon black pepper
  • 1 teaspoon lemon juice
  • 1.5 tablespoon olive oil
  • salt as per taste

Green Bell Pepper Hummus

  • 50 gm boiled chickpeas boiled in advance
  • half medium capsicum raw
  • 1 large Dried Red Chilly
  • 2 teaspoon Red chili powder (Lal Mirch)
  • 1 teaspoon Kali Mirch (Black Pepper)
  • 2 teaspoon lemon juice
  • 1.5 tablespoon olive oil
  • salt as per taste

Instructions

  1. Gather all the ingredients together. For four hummus, I added all the ingredients in four bowls to blend them one by one.For chickpeas, I had boiled dry chickpeas in advance. Similarly, I was making pumpkin Pancakes previous day, so had pumpkin puree(boiled and mashed pumpkin) leftover from it.The beetroot was also boiled a in the process of making beetroot brownies. With all boiled stuff ready, its matter of few minutes of pulsing to get the beautiful colored Hummus.In Beetroot, I had added less of red chilly as beetroot dominates the whole flavor and since its on sweeter side, no point to add more chilly. In green bell pepper, I have added lot of chilly as it makes it really amazing!!
  2. The four variants of hummus are ready!!! Enjoy!!

Notes

  •  
  •  
  • While blending boiled chickpeas make sure to add water little by little or else the hummus would be runny.
  • If you are using canned chickpeas, drain the water and boil them for about 5-10 min before using.
  • Make sure to cool off the boiled chickpeas before blending. Boiling the dry chickpeas a day in advance (or few hrs) is best.
  • Make sure to soak dry chickpeas overnight (or 2 hrs in warm water) in normal water. Boil them for 2 whistles on full and cook for 15 min on slow flame.
  • The boiled water (aquafaba) of chickpeas can be used to adjust consistency of chickpeas and also to knead dough.
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5.0

3 reviews
Excellent

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