Hummus is a great accompaniment to fresh, raw veggies as well as flatbreads and chips. I have tried several recipes, attempting my own chickpea concoctions, and finally settled on a great version that uses only ingredients from my master pantry list — which means, a hummus without tahini.
Tahini is a nut-butter-like paste made from sesame seeds. I tried a hummus using peanut butter as a substitute, but it tasted rather odd. Not a good solution.
Hummus, I decided, needs a bit of sesame to be right.
Simple, Frugal No-Tahini Hummus Recipe
- Soak dry chickpeas overnight.
- Cook chickpeas in plenty of salted, slowly simmering water until they are quite tender.
- Drain the chickpeas, but keep the water (chickpea broth!).
- Taste a chickpea, add more salt if needed. Add a sprinkle of garlic powder, a dash of sesame oil, and a drizzle of olive oil. Start with small quantities.
- Blend in a blender, food processor, or with an immersion blender. Add chickpea broth or olive oil as required to get a good consistency.
- Taste and adjust seasonings as desired.
Alternatively, of course, you can use canned chickpeas in place of steps 1 & 2.
Serve hummus on crackers, bread, soft pretzels (I bake mine into small squares or sticks as pictured above), carrots, other raw veggies, or spread in tortillas.
What other ways do you eat hummus?
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