Delicious and adaptable hummus has grown in popularity over the past few years. Tahini, a sesame seed paste that gives food creaminess and depth of flavour, is traditionally used to make this food. Some individuals, meanwhile, can be allergic to sesame seeds or simply not have tahini on available. Thankfully, it’s possible to prepare hummus without tahini and still have a creamy, tasty dip. The finest hummus recipe sans tahini that is not only delicious but also nut-free will be discussed in this post.
2 cups cooked chickpeas (or one rinsed and drained 15-ounce can)
14 cup extra virgin olive oil plus additional for drizzling
14 cup of water
2 teaspoons of freshly squeezed lemon juice
2 minced garlic cloves
1/8 teaspoon cumin powder
Salt to taste, or a half teaspoon
a quarter-teaspoon of paprika + additional for garnish
chopped fresh parsley (optional, as a garnish)
1.Cook the chickpeas by soaking them in cold water for eight hours or overnight if using dried chickpeas, then draining and rinsing them. They should be cooked for 45 to an hour in a pot of boiling water until they are soft. Set aside the chickpeas after draining and rinsing them. Simply drain and rinse chickpeas from a can before using.
2.Blend the chickpeas: Place the cooked chickpeas, extra virgin olive oil, water, lemon juice, minced garlic, ground cumin, salt, and paprika in a food processor or a powerful blender. Mixture should be processed until creamy and smooth. If extra water is required, add it one tablespoon at a time until the appropriate consistency is reached.
3.The hummus should be tasted and the seasonings adjusted as necessary. Depending on your tastes, you could wish to add more salt, lemon juice, or spices.
4.Transfer and garnish: Spoon the hummus into a serving bowl and use a spatula or the back of a spoon to smooth the top. Make a small well in the centre and add some extra virgin olive oil to it. If preferred, top with more paprika and freshly chopped parsley.
5.Prepare and eat: Pita bread, crackers, or raw veggies are good dipping accompaniments to the hummus. For up to five days, the hummus can be kept in the refrigerator in an airtight container.
This tahini-free hummus recipe demonstrates that even if you don’t have sesame seeds or must avoid them due to an allergy, you can still enjoy a creamy and tasty dip. While the garlic, lemon juice, and spices lend a flavorful kick, the extra virgin olive oil and water give the dish the required smoothness. This nut-free hummus recipe is ideal for a Mediterranean-inspired meal, as an appetiser, or as a snack. Try it out and you’ll find that it’s just as tasty and filling as hummus eaten the old-fashioned manner.rd “Best Hummus Recipe Without Tahini”