Tahini-Free Hummus
A traditional Middle Eastern dish, hummus is made with chickpeas and tahini, and often served as a dip. For people who are allergic to sesame seeds (or simply those who don’t keep tahini in their pantry), it’s easy to make it with a simple list of ingredients, omitting the tahini altogether.
Ingredients
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- 1/2 tsp baking soda
- 3 garlic cloves, halved
- 1 lemon, zest finely grated
- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) plain yogurt
- 1/2 tsp salt
- 1/2 tsp ground cumin
Instructions
- Place the chickpeas in a pot and cover with water. Add the baking soda and 2 of the garlic cloves. Bring to a boil. Simmer for 20 minutes over low heat. Drain.
- In a food processor, purée the chickpeas and garlic with the remaining raw garlic clove and the lemon zest for 1 minute. With the machine running, slowly drizzle in the oil and lemon juice. Purée until very smooth, about 3 minutes. Using a spatula, scrape down the sides of the food processor as needed. Add the remaining ingredients and mix well. Adjust the seasoning. Chill the humus before serving, if desired. The humus will keep for 5 days in an airtight container in the refrigerator.
A traditional Middle Eastern dish, hummus is made with chickpeas and tahini, and often served as a dip. For people who are allergic to sesame seeds (or simply those who don’t keep tahini in their pantry), it’s easy to make it with a simple list of ingredients, omitting the tahini altogether.