Hummus is one of those staples that’s so easy to pick up at the store—but with just 5 minutes of your time, you can make a version that tastes a whole lot better (and has more nutrition) yourself. And this way, you can control the ingredients and adjust as needed. It’s so easy!
Hummus without Tahini
I know that many kids need to avoid hummus for allergies, but there’s an easy way around this—skip the tahini! This hummus uses creamy Greek yogurt for the texture you expect from hummus, but avoids the nut and seed allergy. 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. This recipe is so easy!
Easy Hummus 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. This Hummus without Tahini is mild and super creamy,, and works well spread on bread or a wrap, or with dippers like crackers and veggies. You can omit the garlic if you think the flavor will be too strong for the kids too!
Ingredients in Hummus without Tahini
To make this recipe you’ll need chickpeas, plain Greek yogurt (I prefer to use 2% or 4% fat yogurt since I think it tastes better), lemon, salt, and cumin. You can add a clove of garlic too for additional flavor.
How to Make Hummus without Tahini Step-by-Step
Here’s a look at the simple process involved in making this hummus 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)
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.
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 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?
So here’s the thing: 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.
I’d love to hear your feedback on this recipe so please comment below!
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PinDescription
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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