Hummus without tahini
Hummus without tahini is an option for anyone who can’t tolerate tahini, doesn’t like it or just wants to avoid a few calories. Of course, it’s not quite the original, but it’s definitely better than doing without the vegan chickpea cream altogether. Find out how to make your own hummus without tahini here.
Make your own hummus without tahini
Making hummus without tahini is just as easy as the original. You don’t need many ingredients and the preparation is very simple. What you need:
- Chickpeas: Use already cooked chickpeas from a jar or can. Then you don’t have to soak the chickpeas.
- Baking powder: The pre-cooked chickpeas need to be cooked again for creamy hummus. Baking powder helps with soft cooking, as it shortens the cooking time slightly.
- Olive oil: As a tahini alternative, I opted for good olive oil. Some fat has to be in the cream – for the taste and so that your body can absorb the nutrients better.
- Garlic: For the hummus without tahini, I use a little less garlic than in the original, as the sesame paste(tahini) is missing here.
- Lemon juice: For a fresh taste, be sure to add a good amount of freshly squeezed lemon juice.
- Cumin: Every hummus must contain cumin. Of course, this also applies to hummus without sesame paste. The spice gives vegan hummus its characteristic taste and also makes the cream more digestible.
Now you know all the ingredients for making your own hummus without tahini. The preparation is very simple. Simply boil the chickpeas again with a little baking powder until soft and then puree all the ingredients with a hand blender or in a blender to a smooth cream.
Crispy baguette, fresh flatbread or a fluffy pita go very well with your hummus without tahini.
Hummus recipe without tahini
Ingredients
- 200 g Chickpeas, cooked
- ½ Teaspoon paking powder
- ½ Garlic clove
- 30 ml fresh lemon juice
- 3 Tablespoon Olive oil
- ½ Teaspoon Cumin, ground
- Salt
Zubereitung
- Put the chickpeas in a small pan, cover with plenty of water and bring to the boil with the baking powder. Then simmer for approx. 25 minutes.
- Remove the pan from the heat and pour cold water into the pan. Pour off some of the water and fill up again with cold water until you can reach into the water with your hand. Then stir the chickpeas in the water by hand, tip the pan and allow the water to flow out of the pan. The skin of the chickpeas will have already come off and will flow out with the water. Keep running cold water into the pot, stirring and draining again until all the visible shells have been removed.
- Peel the garlic and squeeze the lemon.
- Strain the chickpeas and place in a blender or use a hand blender with the garlic, lemon juice, olive oil, cumin and salt and puree thoroughly.
- Serve the hummus and optionally drizzle with a little olive oil.
Notes
Nährwerte
You can also follow me on Instagram for even more inspiration about Levante cuisine.
If you fancy more. hummus variations, try hummus with mince or hummus with avocado.
