Have you every wanted to make hummus, but didn’t have any tahini? This recipe is what you’ve been looking for! My Pantry Basics Hummus uses no tahini, and all basic pantry staples. It’s creamy and ultra flavorful, and only takes 5 minutes to make. Plus, you can make the most of your ingredients by using the liquid in the can of chickpeas!
Ingredient notes and substitutions
Also known as garbanzo beans, these little legumes are so versatile! You see them used in many recipes because they have a mild flavor, so they can be seasoned up anyway you like. Look for no added salt or low sodium chickpeas, since beans are often canned with a lot of salt.
Chickpeas are high in protein while maintaining an overall low calorie count, making them a great addition to most any eating plan. They are a good source of fiber, and low in fat – particularly low in saturated fat which is know to raise cholesterol. Being a whole plant food, they also contain no cholesterol. And if all that wasn’t enough, they are incredibly tasty! Swoon!
High in monounsaturated fats, it’s one of the heart healthiest oils you can get. Extra virgin olive oil is considered the best, but it’s not good for cooking. It would be great for this hummus recipe! If you want a great all purpose oil, regular olive oil is good. You can also use grapeseed oil or avocado oil.
Lemon Juice, Garlic & Cumin
Mainly flavoring agents, these ingredients are also packed with nutrition. Lemon juice and garlic are high in vitamin C, and all three contain antioxidants important for heart health. Use herbs and spices liberally!
If you don’t have lemon juice, you can use lime juice or a sweeter vinegar like apple cider or rice vinegar. Just be careful with the amount. Taste as you go to be sure it doesn’t throw the flavor off. I have not tested this recipe with vinegar, so I can’t be certain on the amount. If you try it, let me know in the comments how it goes!
How to make basic hummus
The thing I love about hummus beside how delicious it is, is how simple it is to make. It’s as easy as tossing the ingredients in a food processor and hitting puree!
In this case, you’ll hold back the reserved chickpea liquid, and then add it a little at a time while the processor is going. This prevents you from adding too much, and will allow you to get the exact consistency you want! The longer the process the hummus, the smoother it will be.
If you make Pantry Basics Hummus, tell me about it in the comments!
Pantry Basics Hummus
No tahini, no problem with this simple hummus recipe! Using all basic pantry items, transform a can of chickpeas into your favorite Mediterranean dip in no time at all!
- 1 can (15 oz) Low Sodium Chickpeas, drained, with liquid reserved
- 2 Tbsp Olive Oil
- 1 Tbsp Lemon Juice
- 1 Garlic clove, minced
- 1 tsp Cumin
Add all ingredients, except the reserved chickpea liquid, to the food processor.
Begin processing on high, and pour the chickpea liquid into the processor, a little at a time, until desired consistency is reached. You probably will not use all the liquid.