A tangy hummus without tahini, that features a variety of spices, lemon juice, and garbanzo beans. Perfect for dipping crackers, chips, and pita bread.
Tangy Hummus {{tahini free}}
Ingredients
- 1 can garbanzo beans, or chick peas
- 1/4 cup liquid from garbanzo bean
- 1/4 teaspoon cumin
- 1/2 teaspoon rosemary
- 1/2 teaspoon garlic powder
- 1/4 teaspoon mustard powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 2 Tablespoon lemon juice
- 2 Tablespoon olive oil
Instructions
- Place all ingredients in food processor and blend until smooth, or about three minutes.
Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is currently training to be a Certified Lactation Educator. She loves spending time with her family and helping others find joy in family life.
kentuckylady717 says
Thanks Katie, I may have to try your recipe for hummus without tahini….I have made it before with it, but like one of the viewers said it is expensive….and the recipe I was talking about came from a young lady who used to work in a Arab restaurant and they did not use tahini in their hummus either and she said it was delicious and they sold lots of it ….
Katie says
I believe it! I think tahini adds a little extra flavor and texture, however, we love this version, partially because tahini is so expensive (and hard to find!)
Kristina says
Yum Katie! Your photography is awesome!
Katie says
Oh you are too kind. I sure love taking pictures, somedays are better than others 😉
Holly Waterfall says
looks and sounds great! I never ever use tahini because is’t too dang expensive for something I only use for hummus. So i do without and it’s just fine.