Where are my hummus lovers at?! This easy, homemade Blender Hummus without Tahini is oh so creamy and full of flavor from olive oil, fresh lemon juice, salt & pepper. It’s perfect for dipping, spreading, or honestly whatever way you enjoy hummus.
About this Hummus
Hummus is one of my go-to condiments of choice (just behind spicy mayo). And in my opinion it’s WAY better homemade. This recipe is super easy too, everything just get’s thrown into the blender.
I’ve left tahini out of this recipe for a couple of reasons 1. I rarely have it on hand, 2. It can be difficult to find in the store, 3. It’s pretty expensive, and 4. It’s just not needed. Hummus without tahini is just as delicious as hummus with it, so I’m sticking to simplicity.
Blender Hummus without Tahini is my go-to for snacking, adding onto meals, and overall meal prep because it’s so easy yet SO dang tasty. Jack and I can devour an entire batch of this much faster than I care to admit.
And as an added bonus, this healthy hummus can be used to make this delicious Homemade Hummus Dressing which is another super star in my meal prep! Full of flavor and also extremely easy. I also like to add it to this Best Mediterranean Salad or in this Spicy Sausage Hummus Pasta, too!
Recipe Ingredients
- Chickpeas – Make sure to drain and rinse your chickpeas to remove the brine flavor from them. A tip for extra creamy hummus without tahini is to peel the chickpea skins off which does take more time but may be worth trying!
- Lemon Juice – Adds a zing of flavor and fresh squeezed is best. I use a lemon juicer, but you can also just hand squeeze.
- Olive Oil – Helps the hummus blend together and have the smooth consistency. I recommend a high quality olive oil in this recipe, since it is raw and you will be able to taste the flavor profile.
- Spices– Paprika and Garlic Salt to elevate this easy homemade hummus.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. In a blender, add the lemon juice, olive oil, and filtered water. Blend for 15-30 seconds until combined. Add in 1 tsp paprika and 1 tsp garlic salt and pulse 2-3 times. Then, pour in 2 cans of drained and rinsed chickpeas.
2. Blend until desired texture. If mixture is too thick, add 1 tsp of water at a time until hummus is smooth and consistent.
3. Refrigerate for 30 minutes to let thicken.
4. Garnish with a drizzle of olive oil, crumbled cheese, chopped tomatoes, basil, etc. Serve with crackers, pita, or veggies, on top of prepared meat or a salad, or on a charcuterie board.
Recipe FAQs
Store in the refrigerator in an airtight container for up to 1 week (without garnishes). This is a great recipe for meal prep!
The fun part about hummus is that it’s the perfect blank slate for creative flavor combinations. I think it’s fun to play around with different ingredients and see what flavor of hummus you can create!
Add vegetables like roasted carrots or red peppers to add color, flavor, and a boost of veggies to your hummus.
Try new seasonings like lemon pepper, turmeric + black pepper, cumin, EBTBS, or even try fresh herbs like dill, parsley, or rosemary!
If you have tahini, add some for extra creaminess but make sure to add extra seasoning too.
If your serving this to a group, garnishes make it so inviting! Try any of the following:
– Drizzle olive oil, avocado oil, or even toasted sesame oil overtop for a luscious hummus spread.
– Top with fresh chopped herbs for something fresh.
– For a crunchy texture, sprinkle crushed almonds, pistachios, or cashews overtop.
– Make it mediterranean style with feta cheese, chopped tomatoes, and a drizzle of olive oil.
And the BEST part, actually enjoying the hummus! I love getting creative with how to serve hummus so these are my favorite ways.
– In a wrap or on a sandwich with veggies and a protein.
– On warm pita or naan bread with some carrot + pepper sticks on the side for crunch.
– As a dip for crackers and sliced cucumber, carrots, or peppers once more.-v
– A dollop in my meal prepped lunches (a must on my favorite Mediterranean Salad) and dinners. Hummus always pairs well in a grain/buddha/power bowl situation.
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Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating and comment in the recipe card below. Thanks for visiting!
Blender Hummus without Tahini
Ingredients
- 2 cans chickpeas, drained and rinsed (15 oz each)
- 3 tbsp lemon juice
- 3 tbsp olive oil
- 3 tbsp filtered water
- 1 tsp paprika
- 1 tsp garlic salt
- Serve with: fresh vegetables and crackers, carrots, broccoli, cucumber, peppers, pita, etc.
Instructions
- In a blender, add the lemon juice, olive oil, and filtered water. Blend for 15-30 seconds until combined
- Add in 1 tsp paprika and 1 tsp garlic salt (or everything but the bagel seasoning, crushed red pepper flakes, whatever you want the hummus to taste like) Pulse 2-3 times in the blender.
- Pour in 2 cans of drained and rinsed chickpeas. Blend until desired texture. If mixture is too thick, add 1 tsp of water at a time until hummus is smooth and consistent.
- Refrigerate for 30 minutes to let thicken.
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find HOMEMADE HUMMUS calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
I am never buying hummus again! Courtney makes the most delicious recipes so so simple.
Thanks, Sydney 🙂
Made this to go with Mediterranean pita sandwiches and it was delicious both on top and by itself. Super easy too!
This is so creamy and light!! I love making fresh hummus with this recipe.
This hummus came out really thank u
This Hummus is absolutely delicious! I’m glad I took your advice & peeled the skins off the chickpeas. It was time consuming, but so worth it! Your picture of your Hummus with the veggie toppings is beautiful! Thank you for sharing your wonderful recipe! : )
What is a serving size please?
Hey Sheree, it’s 1/6 of the hummus. Hope you enjoy!
It would be helpful if Recipe said how big the cans of chick peas are, or how many cups of chick peas were called for. All it says is “2 cans” and can sizes vary. Sounds great otherwise.
Hi Catherine. We used two 15 oz cans. Recipe card has been updated to reflect this. Thanks!