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homemade hummus without tahini

Creamy Hummus Without Tahini

Amy Palanjian
You can use regular plain yogurt, though I like the consistency that Greek yogurt yields a bit better.
5 from 5 votes
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Dip
Cuisine American
Servings 8
Calories 97 kcal


  • 14.5 ounce can chickpeas, rinsed and drained (or 2 cups)
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove, peeled (optional)
  • 1 teaspoon cumin
  • 1/2 teaspoon salt


  • 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.


  • 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.


Calories: 97kcalCarbohydrates: 15gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 155mgPotassium: 159mgFiber: 4gSugar: 3gVitamin A: 26IUVitamin C: 2mgCalcium: 45mgIron: 2mg
Keyword homemade hummus, hummus without tahini
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