Hummus without tahini is a delicious appetizer, you can have it as a dip or spread. If you are allergic to tahini which is sesame seeds paste, then this hummus recipe is for you. What I’m sharing today is a recipe for a vegan Middle Eastern dip that calls for the minimum ingredients and shortest time to make!
Hummus is a side dish an appetizer served with grilled meat or vegetables but is mostly enjoyed with freshly made pita bread. A vegan dish that will make you realize how a simple legume like chickpeas can convert into a mouth-watering delight.
Why this hummus without tahini?
In another post, I have shared a recipe for Hummus with Tahini, the texture was silky smooth, and it was a little nutty because of the Tahini (Sesame paste).
I’ve realized though that some are allergic to sesame or may not be able to find it where they live. This Hummus without tahini recipe is made to satisfy everyone because you won’t even miss the tahini.
Can I use flavored chickpeas in making hummus?
Hummus enhances the dish it is served with; hence, it doesn’t have a strong flavor coming from spices or roasted vegetables. Some found adding cumin or roasted bell peppers in the hummus turn it into a great dip for BBQ chicken wings and steak strips.
Hummus can take your sandwiches to the next level
You can use hummus as a spread in your Shawarma, with slices of fresh onion and tomatoes; your sandwich will taste amazing for sure.
You can use hummus as a salad dressing, and it tastes good with pasta salads.
If you want to go 100% Arabic style, then have hummus with fresh Arabic Pita Bread. I have two recipes for pita bread on my blog. One is Egyptian; the other is softer in texture and is made with milk.
Storing Hummus is easy
You can refrigerate the hummus for up to 4 days and freeze it for 3 months. In both cases use a plastic container with an airtight lid. When freezing, pour three tablespoons of oil over the hummus before closing the container.
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