I love hummus. It’s a great snack that’s high in protein, fiber, and flavor. I enjoy dipping carrot sticks and pepper wedges in hummus. My husband prefers to dip flatbread in it. And my daughter can’t get enough of tortilla chips with hummus.

As a Costco member, I occasionally buy a bulk container of single-serve hummus cups to give to my family, but these cups get expensive if we can’t find them on sale. To save money, I decided to make my own hummus and see how it compared to the store-bought variety.

And I must say, I love my homemade hummus without tahini even more than the single-serve cups.

Spread It On Everything

Although I didn’t have tahini to mix into the hummus, I did manage to create a thick, creamy, and smooth spread. I originally planned to portion out our hummus into reusable snack cups* to mimic the store-bought cups. But once my family tasted what I made, the hummus didn’t last longer than a few hours rather than a few days.

We put the hummus on just about everything, from sourdough toast to veggies to crackers. We dipped sourdough discard pretzels, we spooned it into pita bread, and we mixed it with our deviled eggs. Despite this, I feel like we’ve barely scratched the surface of this homemade hummus without tahini. And I’m exactly to see just how many ways we can incorporate our new favorite chickpea spread.

Homemade Hummus With Optional Tahini

Need a tasty dip for your veggies? Try this homemade chickpea spread.

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Prep Time 15

Course Appetizer, Snack

Cuisine Mediterranean

Servings 5 Servings

Calories 129 kcal

Ingredients

63 Grams Tahini (Optional) (1/4 Cup)
57 Grams Lemon Juice (1/4 Cup)
2 Grams Garlic, Minced (1 Teaspoon)
28 Grams Extra Virgin Olive Oil (2 Tablespoons)
1.5 Grams Cumin (1/2 Teaspoon)
3 Grams Salt (1/2 Teaspoon or To Taste)
425 Grams Chickpeas (15-oz. Can)
30 Grams Water (2 to 3 Tablespoons)
0.5 Grams Paprika (1/4 Teaspoon or To Taste)
0.5 Grams Freeze Dried Chives (1/4 Teaspoon or To Taste)

Instructions

If using tahini, combine it with lemon juice in food processor. If not using tahini, simply add the lemon juice to the food processor.
Add olive oil, garlic, cumin, and salt.
Drain and rinse chickpeas. Add half to the food processor and blend until smooth.
Add the rest of the chickpeas and blend until smooth.
Slowly add water and blend until you reach desired consistency.
Transfer the hummus to a container and then sprinkle with paprika.

Notes

Tahini is a smooth sesame sauce that adds a lot of flavor and texture to homemade hummus. However, I can’t always find it at my local Wal-Mart. If I don’t have any tahini, I use a little extra water to achieve the consistency I want, and it still tastes great.

Keyword Hummus

Did You Try It?

Homemade hummus without tahini (or with it) makes for an excellent snack at any time. But perhaps I’m a little biased toward my own recipes. I’d love to hear what you think about this recipe.

If you liked it, feel free to leave a star rating. If my chickpea spread needs some tweaking, leave a comment in the section below. Your input not only helps keep my site running, but I take your advice seriously and change my recipes to make them better.

*As an Amazon associate, I earn a small commission for purchases from affiliate links. This commission helps keep my site running. However, I’m not paid for recommending specific products, and my opinions remain my own. I only share what I use and enjoy regularly.