The traditional Hummus recipes always had Tahini in them. If someone doesn’t like the flavor of Tahini or has any sesame allergy issues, they may wish to make Hummus without it. This Simple Hummus recipe is bursting with rich flavors of smooth chickpeas, garlic, olive oil, and red chili. While one may always buy hummus from a grocery store, creating your own hummus gives you the flexibility to add many variations to its flavors. This collection of Hummus recipes has 4 rich and different flavors with vibrant colors! Along with the regular hummus, I have flavored hummus with 3 more flavors- beet hummus, pumpkin hummus, and capsicum hummus. With minimum and simple ingredients and less prep time, this Tahini-free hummus recipe with creamy texture gathers in no time! Serve it with pita bread or tortilla chips and have a healthy snack. You might also wish to check other dips/ Chutneys from my blog- Coriander Dip and Raw Mango Chutney.
Why Would You Love This Recipe?
Exotic and Bold Flavor of Garlic, Lemon, and Red Chili blended with Chickpea! Simple recipe of Vegan and Gluten Free Chickpea Dip. High Protein Delicious Homemade Hummus! Made with easy, fresh, and basic ingredients that are pantry staples. Tastes heavenly and better than the store-bought. Kids Friendly. Customizable options. The Best Hummus Dip Recipe Ever!
Ingredients
For The Classic Hummus
Dry and Boiled Chickpeas- The main ingredient of this recipe is Chickpeas or Garbanzo beans. Though you may use canned chickpeas, I prefer using dry chickpeas. It does add an additional step of boiling the chickpeas in advance. Honestly, I don’t do that especially. Whenever I make chickpea curry, I keep aside a bowl of boiled chickpeas and make hummus using that. Feel free to use a can of chickpeas if that saves your effort. Garlic Cloves- is the star ingredient of this recipe. It adds perfect depth to this hummus. You may use raw or roasted. I had used raw garlic in all types except Pumpkin. Lemon Juice-The tangy flavor that comes from fresh lime juice balances the strong flavor of garlic and makes this dip perfect. Salt & Black Pepper-Black pepper adds a much-needed earthy flavor. You may use freshly ground or already powdered. Olive Oil- Olive oil works best for this recipe. I would not suggest making hummus without oil as chickpeas are very dry and you need an oil base to have a smooth texture and balance out the dryness. Some oils are good for health, though you may always adjust the quantity. Red Chili powder- I love spicy hummus but feel free to reduce the heat or skip it. Being Indian, you may imagine my appetite for chilies. Dried Red Chili- Dried Red chili works great to have a real spicy flavor along with red-colored spikes in the hummus. Though green can be used too.
For Different Flavors
In addition to above ingredients, the different types of hummus would need the following ingredients-
Pumpkin Hummus- uses Roasted Garlic cloves along with boiled pumpkin puree. I have skipped dried red chili in pumpkin hummus as I wanted garlic to have a dominating flavor. Feel free to experiment with flavors. Beetroot Hummus-uses boiled beetroot. I have skipped adding dried red chili in this as beet has its own strong flavor and I wished to let that flavor stay. Capsicum Hummus-uses fresh capsicum along with dried red chili. You may use any raw veggies of your choice or red bell peppers as well.
Hummus Variation
Other than the Variations I have made, Hummus may be used to create healthy snacks or small meals-
Hummus Salad- Top your salad with hummus to have a hearty nutritious salad.Hummus Wrap- I love creating wraps with hummus in them. One of My favorites is Paneer Wrap with Hummus.Hummus Toast-Spread hummus on the bread/toast or dunk it in a sandwich.Add another Flavor- You may make Avocado Hummus or red pepper hummus for a more flavorful dip. You may use a Tahini Substitute like almond or cashew butter or Greek Yogurt.
Storage Suggestions
Hummus would be good in the refrigerator for about 2-3 days. Keep the leftovers in a dry container with a lid. Since chickpeas are boiled and soaked a day before, I won’t recommend using the leftovers beyond 5 days. You may freeze the hummus in a freezer-safe container for about 5 days.
Expert Tips
While blending boiled chickpeas make sure to add water little by little or else the hummus will be runny. If you are using canned chickpeas, drain the water and boil them for about 5-10 min before using. Make sure to cool off the boiled chickpeas before blending. Boiling the dry chickpeas a day in advance (or a few hours) is best. Make sure to soak dry chickpeas overnight (or 2 hrs in warm water) in normal water. Boil them for 2 whistles on full and cook for 15 min on slow flame. The boiled water (aquafaba) of chickpeas is healthy and can be used to adjust the consistency of chickpeas and also to knead dough.
How To Make Creamy Tahini-Less Hummus
Step 1 Gather and Arrange Boiled Stuff for all Hummus Types
You would need dry chickpeas boiled ahead of time. Along with that you would need boiled pumpkin puree and boiled beetroot puree. Gather all the ingredients together. For four hummus, I added all the ingredients in four bowls to blend them one by one. In Beetroot, I had added less red chilly as beetroot dominates the whole flavor and since its mildly sweet, I felt to have its flavor more in the hummus. In green bell pepper, I have added lot of chilly as it makes it really amazing!!
Step 2 Blend It and Serve It
Blend all one by one in the same blender till you get smooth hummus. Serve the amazing hummus with a drizzle of olive oil.
Stories From Kitchen
The first Hummus was tasted by me at Rico’s Cafe and my first reaction was not so glad. Gradually over years, I love hummus and I always try making it when we have chickpea curry. It takes 5 min as boiled chickpeas come so handy. You may also like-
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