Mild Hummus for the Tahini-Phobic
Angela | January 28, 20132Chili hates tahini. That may or may not have something to do with a veggie lasagna I made once that called for cashew cheese in which I subbed tahini. It was not good.
But, I digress.
Here is an easy hummus recipe that I whipped up to satisfy my love of hummus and his dislike of tahini. I used to think I had a hard time making hummus and settled for store bought. The issue with this reasoning, of course, is that most hummus brands use canola oil and sometimes other undesirable ingredients. (For what it’s worth, Lilly’s brand does not use canola oil).
Random aside: Don’t have an issue with canola oil? Watch this 4 minute “How it’s Made,” and you probably will.
Anyway, back to our topic at hand. This was fast and came out just as creamy as store bought. I made it my my Ninja Pulse, but any Ninja or even a food processor will work!
I didn’t make the hummus outside, but, on gloomy Pacific Northwest days, sometimes outside is the best place to get a little natural light!
Simple Tahini-Free Hummus
Makes: About 8, 1/4 cup portions
Jar Recommendation:
- Ninja Pulse: 40 ounce jar with standard blade
- Ninja Kitchen System: 48 ounce food processor jar with standard blade
- Ninja Mega Kitchen System: 64 ounce food processor jar with standard blade
- Ninja Professional Blender: 72 ounce jar with standard blade
Ingredients:
- 1 can Garbanzo beans, drained and rinsed (1.5 cups prepared, if making from scratch)
- 2 tablespoons olive oil
- 1/4 cup water
- 1 heaping tablespoon almond butter (up to 2 tablespoons if you want more almond flavor)
- Salt to taste
Method:
- Add beans, olive oil and water to blender jar and pulse until combined
- Then, add almond butter and a dash or two of salt and blend on “2” (just hold down the lid in the Pulse) until thoroughly combined
- Taste to determine if you need more almond butter or salt
Nutritional Breakdown:
I based this on canned beans with a dash of added salt.
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This sounds great! Can almond butter be made just like peanut butter? I made the peanut butter last week–it was so easy!
Hi Hilary,
Yep, it sure can be! However, almond butter can be little trickier than peanut butter to get rolling, so it may take you a little trial and error to find exactly what will work for you. You may need to add a splash or two of water to help it get mixing in addition to whatever oil you use. I usually grind up the almonds into meal, then add 1 tbs oil, and then water, if needed. Blend on “2″ until you get a consistency you like. I usually soak my almonds overnight before mixing, but this isn’t a “must do!” Good luck!
Thanks. I’m definitely going to try this!
Awesome! One note I should have added below. Almond butter can take quite a bit longer than peanut or cashew butter, even with soaked almonds, since they’re so much harder. You’ll probably have to scrape down the sides quite a bit, but, it’ll get there in time!
Gosh, I don’t use any oil in my hummus. I use juice from 1/2 a lemon and part of the can, (tahini instead, and cumin, sumac, and garlic, which I guess you don’t want to scare anyone off of hummus with!).
Good idea, Nancy, thanks for sharing!
I just made hummus the other day, and wasn’t happy. I can never get the right mix of ingredients. I used too much peanut butter (not a fan of tahini either, but I LOVE sesame seeds, go figure)
I will keep trying!
Debbie, I hear you. I really used to have that same frustration, but this recipe works for me, which is funny because I just threw some ingredients together to appease the picky one and went “yum, that’s good!” You could probably sub almond butter with peanut butter.
I think I’ll start soaking some chickpeas tonight so I can try again tomorrow. I also love making roasted chickpeas. Omg they are so yummy. The doggies love them too!