Foregoing the tahini called for in many hummus recipes means dropping lots of fat without sacrificing the creamy texture or rich flavor.
Easy Tahini-Free Rosemary Hummus
Author: APB: Eats
- 2 15-ounce cans chickpeas (garbanzo beans) drained (liquid reserved) and peeled (see Notes below!)
- 2 cloves garlic
- 4 tablespoons freshly squeezed lemon juice
- 3 to 4 tablespoons olive oil
- 1½ teaspoons salt
- 2 tablespoons dried rosemary
- Paprika or smoked paprika for serving (optional)
- Add chickpeas, garlic, lemon juice, 3 tablespoons of the olive oil, salt, and rosemary to a food processor. Blend until smooth and creamy, stopping to scrape down the sides of the bowl as many times as necessary until everything is well blended. If needed, add some of the reserved chickpea water one tablespoon at a time and/or the remaining tablespoon of olive oil and continue blending until hummus reaches your desired consistency.
- Transfer to a bowl. Drizzle with a touch of olive oil and sprinkle with paprika or smoked paprika before serving (if desired).
Using peeled chickpeas means pinching the skins off each bean by hand, and it takes some time! Don't bother if you want the extra fiber from the skins (or don't mind a more rustic hummus), but know that removing them will make the hummus much creamier. Personally, I put on some music and just get in the peeling zone...