Homemade Hummus Recipe Without Tahini- Easy & Simple
User Reviews
5
3 reviews
Excellent
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4 bowls
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Calories
68 kcal
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Course
Side Dish
Homemade Hummus Recipe Without Tahini- Easy & Simple
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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
Classic Hummus
- 50 gm chickpeas I had boiled in advance, boiled
- 1.5 tablespoon olive oil
- 1 whole dried red chili
- 1.5 teaspoon red chili powder Can reduce it for less spicy, aka Lal Mirch
- 5 or 6 cloves garlic
- salt as per taste
- 2 teaspoon lemon juice
- 1 teaspoon black pepper
Beetroot Hummus
- 50 gm chickpeas Boiled in advance, boiled
- half medium beetroot boiled in advance, boiled
- 1 teaspoon red chili powder aka 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 boiled pumpkin in advance, puree
- 5 or 6 cloves garlic can saute in butter or ghee for one min, roasted
- 1 teaspoon red chili powder aka 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 chickpeas boiled in advance, boiled
- half medium capsicum raw
- 1 large dried red chili
- 2 teaspoon red chili powder aka Lal Mirch
- 1 teaspoon black pepper Kali Mirch
- 2 teaspoon lemon juice
- 1.5 tablespoon olive oil
- salt as per taste
Instructions
- 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!!
- 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.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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