With just 5 minutes of your time, you can make homemade hummus from basic ingredients (and without tahini, which I know many people don’t always have on hand!) that’s perfect for dunking crackers or spreading on bread. So easy!
Hummus without Tahini
Making hummus at home can seem daunting if you don’t have tahini, or the classic sesame seed paste on hand, but guess what? You can make creamy hummus in just a few minutes without it—and it’s so good and flavorful! And since tahini can be a little hard to find and isn’t always an ingredient that everyone has, this makes the prospect of homemade hummus a little less intimidating.
TIP: This hummus uses creamy Greek yogurt for the texture you expect from hummus, but avoid sesame which can be an allergy issue for some kids.
Easy Hummus Recipe for Kids
My kids have always eaten hummus at preschool and daycare so when I make it at home, I try to make a version that’s similarly kid-friendly and mellow in flavor. This hummus recipe without Tahini is mild and super creamy, it works well spread on bread or a wrap, or pairs nicely with dippers like crackers and veggies.
TIP: I have garlic as an optional ingredient here, so you can add it or leave it out depending on whether you and the kids like the flavor.
Ingredients in Hummus without Tahini
To make this recipe you’ll need these basic ingredients:
- Chickpeas
- Plain Greek yogurt (I prefer to use 2% or 4% fat yogurt since I think it tastes better)
- Lemon
- Salt
- Cumin
- Garlic, optional
TIP: You can use canned chickpeas (which are also called garbanzo beans) or cook your own from dry beans. Both work!
How to Make Hummus without Tahini Step-by-Step
Here’s a look at the simple process involved in making this hummus recipe. Scroll down to the bottom of the post for the full recipe.
- Gather your ingredients. (photo 1)
- Place all ingredients into the bowl of a food processor. (photo 2)
- Blend, stopping to scrape down the sides occasionally, until very smooth. (photo 3)
- Alternatively, you can do this in a blender for a somewhat smoother consistency. (photo 4)
TIP: Taste your finish hummus and add more salt and/or lemon juice to make the flavor to your liking.
What do I do if my hummus is too thick?
If your mixture seems thick or you have trouble blending, you can add a bit of water or a drizzle of olive oil.
How long can I store this hummus?
This homemade hummus recipe will store for 3-5 days in the fridge if stored in an airtight container. You can also freeze it in portions in an ice cube tray. It may separate when you thaw it out, but just stir it up vigorously. Use within 3 days once thawed from frozen.
What do you like to serve this Hummus without Tahini with?
We like this hummus spread on toast sticks or in a wrap, or as a dip for crackers, pita, and veggies like cucumbers and snap peas. I also like this thinned with a little extra lemon juice as a salad dressing!
Do I need to peel the chickpeas to make this super smooth?
You may have seen some hummus recipes tell you to peel the beans, which is of course very tie consuming. Yes, that does result in super smooth hummus, but I have yet to meet a parent of a little kid who really feels like they have that kind of time. If you do, go for it. If not? Just blend it up well and call it good! (I never ever peel them!)
Can I add veggies to this hummus?
Sure! You can add a few spoonfuls of pureed roasted sweet potato or butternut squash, a handful of baby spinach, or grated carrot. All are nice options—though they will impact the color!
Tips for Making the Best Homemade Hummus without Tahini
- Omit the garlic if you’d like to have a milder flavor.
- Rinse and drain canned chickpeas to remove any excess salt.
- Stop and scrape down the sides of the food processor to ensure that all of the hummus is well blended.
- Add a drizzle of water if needed to make the hummus blend more easily if it’s seeming too thick.
- Season to taste with salt.
- Serve with dippers that your kids usually like or spread on bread.
I’d love to hear your feedback on this recipe so please comment below!
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You can use regular plain yogurt, though I like the consistency that Greek yogurt yields a bit better.
Ingredients
- 2 cups chickpeas (or 1 14.5 ounce can, rinsed and drained)
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, peeled (optional)
- 1 teaspoon cumin
- 1/2 teaspoon salt
Instructions
- Place all ingredients into the bowl of a food processor.
- Blend, stopping to scrape down the sides occasionally, until very smooth.
- If your mixture seems thick or you have trouble blending, you can add a bit of water or a drizzle of olive oil.
- You can also freeze it in portions in an ice cube tray. It may separate when you thaw it out, but just stir it up vigorously. Use within 3 days once thawed from frozen.
Notes
Use a blender for a smoother consistency. You may need to add a few tablespoons of water and/or use the stick that came with your blender (if you have one) to get it going well.
Omit the garlic if you’d like to have a milder flavor.
Rinse and drain canned chickpeas to remove any excess salt.
Stop and scrape down the sides of the food processor to ensure that all of the hummus is well blended.
Add a drizzle of water if needed to make the hummus blend more easily if it’s seeming too thick.
Season to taste with salt.
Serve with dippers that your kids usually like.
Thanks for sharing recipe of Homemade Creamy Hummus Without Tahini. I will try at home.
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Love all these recipes, but calcium inhibits iron absorption, so would be best to leave out the yogurt if the purpose is getting iron 🙂
Good tip! (The purpose of the yogurt here is to make the hummus creamy without using a nut or seed, but good tip still!)
My 1 year old daughter loved it!
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