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homemade hummus without tahini
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Creamy Hummus Without Tahini

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

Ingredients

  • 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

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.

Nutrition

Calories: 97kcal | Carbohydrates: 15g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 155mg | Potassium: 159mg | Fiber: 4g | Sugar: 3g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg