How to Make Hummus without Tahini

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By Krystal Taylor
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Make Hummus without Tahini

I know, I know. I probably can't call it hummus without the tahini, but I have a hard time finding it in my rural area of Florida. I love hummus though and enjoy experimenting with other ingredients. For an even healthier option, you can choose to leave out the nut butters and olive oil, but be sure to add a little reserved juice from the can of beans. Add the juice in while blending and you'll have a low fat dip in no time!

Difficulty: Easy

Instructions

Things You'll Need:

1 - 15 oz can of garbanzo beans
2 Tbsp lemon juice
1 Tbsp olive oil
1/4 cup of your favorite nut butter or ground seeds
1/2 tsp cumin
paprika as desired

Step 1

In a food processor or blender, pulse the garbanzo beans, lemon juice and olive oil on high. I prefer the 'ice crush' or 'smoothie' setting for a smooth hummus. Some prefer it lumpier.
Step 2

Transfer the mixture to a bowl and stir in the cumin and nut butter of your choosing. I personally have had the best luck with almond butter, but my husband prefers peanut butter. Experiment to your liking!
Step 3

Eat!

Tips & Warnings

Keep in a covered container in the refrigerator.
Add paprika and a dash of olive oil and lemon juice to the top for a heartier, nuttier taste.
Hummus should keep refrigerated for up to three days, less if you dip from the bowl!