I love hummus, and I love saving money. I set out to find a recipe for hummus without the added most expensive ingredient of tahini. (I think that maybe I am allowed to do this, since I am 1/8 Lebonese–I mean it is in my blood!)
After a couple of years of toying with the recipe, I finally have something I am willing to share with the world. I love having lemony flavor in my hummus, so I go heavier on that. I also love the garlic standing out, so I put in three cloves. The lemon juice and garlic make up for the lack of flavor resulting from the missing tahini. Processing it for a long time makes it extra fluffy.
Easy Tahini-Less Hummus
2 15 oz cans of drained and rinsed chic peas/garbanzo beans
(or 2/3 cup dried, soaked and cooked beans)
2 Tablespoons of lemon juice
3 TB Olive Oil
3/8 cup (6 TB) of water
3 whole, peeled garlic cloves
1/2 tspn salt (or to taste)*
1/4 tspn pepper (or to taste)
*I really like having suggestions on what is a good amount “to taste”. To taste leaves me with no idea how much is enough for good flavor...
Put all the ingredients in a food processor and process for 5 minutes straight. Scrape the sides down if needed. Add water or more seasoning depending on your texture and seasoning preference.
Enjoy! We really like eating our hummus on tortillas with vegetables (like cucumber, sweet pepper, and spinach) and some sort of cheese. It makes a great Lenten lunch or dinner.