Mild Hummus for the Tahini-PhobicAngela | January 28, 2013
2Chili 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
- 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
- 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
- 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
I based this on canned beans with a dash of added salt.