Tahini-Free Hummus: The Perfect Dip for All Occasions

Are you a hummus enthusiast looking for a delectable variation without tahini? Look no further! This comprehensive guide will lead you through the effortless process of creating a velvety-smooth, flavorful hummus devoid of tahini.

Ingredients You’ll Need:

• 1 can (15 ounces) of chickpeas, rinsed and drained
• 1/4 cup olive oil
• 2-3 cloves of garlic, minced
• 1/4 cup lemon juice
• 1/4 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander

Equipment:

• Food processor or blender
• Measuring cups and spoons
• Spatula

Instructions:

1. Prepare the Chickpeas: Rinse and drain the chickpeas thoroughly. Discard any skins or debris.

2. Combine Ingredients: Add the chickpeas, olive oil, garlic, lemon juice, water, salt, cumin, and coriander to the food processor or blender.

3. Blend Until Smooth: Process the mixture on high speed until it reaches a smooth and creamy consistency. This may take a few minutes.

4. Adjust Consistency: If the hummus is too thick, add a little more water and blend until desired consistency is achieved. If it’s too thin, add more chickpeas and blend until thickened.

5. Taste and Season: Taste the hummus and adjust the seasonings to your preference. Add more salt, lemon juice, or spices as needed.

6. Chill and Serve: Transfer the hummus to a serving bowl and cover it with plastic wrap. Refrigerate for at least 2 hours to allow the flavors to meld. Garnish with a drizzle of olive oil, a sprinkle of paprika, or chopped parsley before serving.

Variations:

• Roasted Red Pepper Hummus: Add 1/2 cup of roasted red peppers to the blender along with the other ingredients.
• Spicy Hummus: Add 1/4 teaspoon of cayenne pepper or chili powder to the spice mixture.
• Avocado Hummus: Add 1/2 of a ripe avocado to the blender for a creamy and flavorful twist.
• Sun-Dried Tomato Hummus: Add 1/4 cup of chopped sun-dried tomatoes to the blend.

Tips:

• Use high-quality olive oil for the best flavor.
• If you don’t have a food processor, you can use a blender, but the hummus may not be as smooth.
• Let the hummus chill for at least 2 hours before serving to allow the flavors to fully develop.
• Store the hummus in an airtight container in the refrigerator for up to 5 days.

Serving Suggestions:

• Spread hummus on sandwiches, wraps, or crackers.
• Dip vegetables, pita bread, or chips into hummus.
• Use hummus as a base for dips, salads, or sauces.
• Add hummus to soups, stews, or curries for extra flavor and creaminess.

The Final Touch:

Making hummus no tahini is a culinary adventure that will delight your taste buds. With the right ingredients and a few simple steps, you can create a smooth, flavorful dip that’s perfect for any occasion. Experiment with different variations and serving suggestions to find your favorite way to enjoy this delicious and versatile dish.

FAQ:

Q: Can I use dried chickpeas instead of canned?
A: Yes, but you’ll need to soak them overnight and cook them before using them.

Q: What can I substitute for lemon juice?
A: You can use lime juice or white vinegar as a substitute.

Q: Can I make hummus without a food processor?
A: Yes, you can use a blender or even mash the chickpeas by hand, but the hummus may not be as smooth.

Q: How long does hummus last in the refrigerator?
A: Hummus can be stored in an airtight container in the refrigerator for up to 5 days.

Q: Can I freeze hummus?
A: Yes, you can freeze hummus for up to 3 months. Thaw it in the refrigerator before serving.