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Homemade Hummus No Tahini

A light, oil-free hummus made without tahini, using chickpeas and white beans for extra creaminess and protein. This version is lower in fat, perfect for weight release, and still rich in flavor with lemon, garlic, and spices.
Print Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Course Appetizer, Side Dish, Snack
Cuisine Middle Eastern, Vegan
Servings 6
Calories 90 kcal

Equipment

  • Food processor
  • measuring cups and spoons
  • Knife
  • cutting board
  • Spatula
  • Serving bowl

Ingredients
  

  • 2 cups cooked chickpeas or 1 can, drained & rinsed
  • 3 tbsp white beans adds extra creaminess & protein without fat
  • 2 tbsp lemon juice
  • 1 clove garlic minced
  • ½ tsp ground cumin
  • ¼ tsp smoked paprika optional, for depth
  • ¼ tsp sea salt adjust to taste
  • 4-5 tbsp cold water more if needed for creaminess

Instructions
 

  • Add chickpeas, white beans, lemon juice, garlic, cumin, paprika, salt, and 3 tbsp water to a food processor.
  • Blend until very smooth, pausing to scrape down the sides as needed.
  • With the motor running, slowly drizzle in the remaining water until your desired creaminess is reached.
  • Taste and adjust seasoning — more lemon for brightness, more salt for depth, or coconut aminos for a savory edge.
  • Serve as a dip with raw veggies, whole-grain crackers, or in lettuce wraps.

Notes

White beans lighten the texture and reduce calories compared to tahini.
For extra creaminess, use ice-cold water when blending.
Store in the fridge in an airtight container for up to 5 days.
Keyword healthy chickpea dip, hummus no tahini, hummus without tahini, oil free hummus, vegan hummus recipe, weight release hummus