I always have frozen chickpeas on hand for hummus. With the pressure cooker method for cooking the beans, the results are delicious not to mention quick (only 15 minutes). You can see the method here.
Although I unfailingly make sure to have chickpeas (garbanzo beans) on hand, I cannot say the same with Tahini.
The other day, I really wanted to make hummus but I had no tahini, nor did I have time to run to the grocery store and so, I thought I would try making the hummus without tahini this time. Well, the results were great! Actually, it turned out that my husband loved it more without the tahini. Great!
Another advantage of this recipe is that it costs so much less to make without sacrificing taste and nutrients! As you well know, tahini can be quite pricey and so this recipe is a great way to be frugal.
Here is my method:
Hummus Without Tahini Recipe
In a food processor add the following ingredients:
2 cups of cooked chickpeas (I cook them softer so that they blend smoother);
1 large clove of garlic (minced);
1/8 cup of water + 2 TBSPS
1/8 cup of olive oil + 2 TBSPS
1-1/2 tsp of cumin powder
1/4-1/2 tsp of salt (I add a 1/4 first and adjust it if I need to in the end);
1 TBSP of lemon juice (I use a freshly squeezed lemon juice);
1/4 tsp of hot sauce.
Blend everything together until smooth. At this stage, you might need to stop the machine and scrape the bowl to make sure all of the ingredients are being blended.
Test your hummus to see if you need a bit more salt and adjust to your taste.
If you find your hummus to be too thick, you can adjust the amounts of the olive oil and water. Note that if you do add more of the oil and water, you’ll need to re-adjust the salt as well.
*To serve, drizzle some olive oil over the top and sprinkle with paprika powder.
You can store the hummus in the refrigerator in an airtight container for a few days.
Important note: Because I cook my chickpeas with onions, garlic and bay leaves, they have quite a bit of flavor. I’m sure these flavors are enhanced when I use the chickpeas in my hummus, it might not be the same flavors with the canned chickpeas. See how to cook chickpeas in 15 minutes here.
*If your beans are a bit firmer, the results might not be as smooth.