Easy, Tahini-Free Hummus

If you are craving hummus and need a quick fix, this easy recipe is for you! If you like roasted red pepper hummus, then add a few scoops. If you like rosemary pine nut hummus, then add some pine nuts and rosemary. The possibilities are endless!

Ingredients

  • 3 (15.5 ounce) cans of chickpeas, drained and rinsed (save the aquafaba!)
  • 2 large cloves garlic, peeled and minced (or 3 teaspoons minced)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/4 cup lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup water
  • 1 teaspoon paprika

Directions

  1. Put all the ingredients in a blender (except the water and paprika).
  2. Use the puree setting on the blender to mix everything until it is smooth and creamy. If it's too thick, turn off the blender, and drizzle in a little water (up to 1/4 cup) and puree again until it's the right texture for dipping.
  3. Turn off the blender and wait until it has completely stopped. Use a spatula to scrape all the hummus into a shallow bowl.
  4. Drizzle a little bit of olive oil over the top, and sprinkle it with paprika.

Nutritional Information: Serving size: 2 Tablespoons | Servings per recipe: 48| Per Serving: 37.6 kCal,1.7 g fat, 0.2 g saturated fat, 0 g trans fat. | 4.5 g carbohydrates, 1.3 g fiber, 0.8 g. sugar | 1.4 g protein

Contact

Marybeth Mitcham
Nutrition, Food Safety, and Healthy Living Educator
mem467@cornell.edu
518-623-3291 or 668-4881

Last updated December 9, 2020