Hummus without tahini, an easy and healthy chickpea dip, authentically served with pita bread. Learn how to make it without tahini (and save some bucks!)
The first time I had was in Salivation restaurant in Singapore. I just loved it.
Had long time wish to try this, but always Tahini was the thing that made me postpone trying.
But learnt Tahini is nothing but ground roasted white sesame seeds mainly.
So thought I would replace tahini with roasted sesame in the recipe. Somehow I could relate hummus to paruppu thogayal.
May be coz of the lentil and garlic. So here is my take on the hummus. Easy to try at your home.
Ingredients
Chickpeas - You can use tinned ones or buy dried chickpeas from supermarket, cook and make yourself it's more economical.
I am very used to cook chickpeas easily at home as we often cook Indian chana masala.
Kabuli chana works best for this.
Lemon juice - Is very important to balance the taste and flavor of hummus. Otherwise you might feel something is missing.
Sesame seeds - Again, the economical option is make your own tahini or use white sesame seeds along as in the recipe.
Paprika - Adds flavor and spice to hummus, you can just use it for serving.
Olive oil - The healthy fat oil, gives volume, fluffiness, smoothness and flavor to the dish. I use Extra Virgin Olive Oil (EVOO) Use good quality one.
Garlic - Adds flavor as well as counteracts the gastric issues due to chickpeas.
I am very used to the mild raw garlic flavor already in my South Indian cooking. You need not worry about over powering. It's just one flake for the whole dish.
Serving suggestions
Typically, hummus is served with Pita bread and compliments each other best.
But you can also serve with the following:
- Any artisan bread toast
- Carrots
- Cucumber
- Sweet peppers
- Capsicum
- Crackers
and can also be used as spread in sandwich toasts and burritos.
Instructions
- Soak chickpeas overnight. Drain water and add enough water and pressure cook for 4-5 whistles or until soft.
- Drain water and reserve that water for later. Cool down (peel the skin off if you want smoothest creamy texture).
3. Roast the sesame seeds in low flame with constant stirring taking care not to burn it, until golden in colour.
4. Place chickpeas, sesame seeds, peeled garlic flake, lemon juice, olive oil and salt in a blender and grind smooth with the water reserved from cooked chickpeas. Check for salt.
Transfer the hummus to serving bowl, make swirls and drizzle olive oil on top.
Sprinkle some chilli powder on top and serve with fresh vegetables or pitta bread.
I served with capsicum strips, cucumber strips, baby carrots, salt biscuits, maska chaska biscuits.
Cherry tomatoes can also be served. Dip generously in hummus and enjoy the healthy snack.
Recipe card
Hummus without tahini recipe
Ingredients
- ½ cup Chickpeas Channa
- 1 tablespoon White sesame seeds
- 1 flake Garlic
- 2 tablespoon Lemon juice
- 2 tablespoon Olive oil
- Salt
Instructions
- Soak chickpeas overnight. Drain water and add enough water and pressure cook for 4-5 whistles or until soft.
- Once done, drain water and reserve that water for later. Cool down (peel the skin off if you want smoothest creamy texture).
- Roast the sesame seeds in low flame with constant stirring taking care not to burn it, until golden in colour.
- Place chickpeas, sesame seeds, peeled garlic flake, lemon juice, olive oil and salt in a blender and grind smooth with the water reserved from cooked chickpeas. Check for salt.
Notes
- Grind to smoothest paste, that's how a hummus has to be.
- Peeled chickpeas gives super soft and smooth textured hummus. But both ways it tastes nice.
- If you want, roast the garlic and use it in the recipe.
- If you have food processor, it is best for preparing hummus. Because the oil can be added slowly as it is getting ground, so that it gets aerated and turns out butter like texture, the way hummus has to be.
Veena Theagarajan says
I do same way too.. perfect for wrap or starters ..
Nivedhanams Sowmya says
I love hummus and yes even I relate this to parupu thogayal!! first click is awesome!!
sathya says
Looks yummy...
Shama Nagarajan says
drooling!!!
Selvarani Ganesan says
I had it once with non-veg dish..Tnx for this recipe...
Durga Karthik. says
Wow an option to use those chickpeas when we are out for a vacation.
Sugandhi says
Nice one.. We can even add our own flavour to it..i.e.,pudina, coriander etc
Anonymous says
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Jayrajan G says
It's an Arabic dish not any south thogayal
Priya Srinivasan says
I make mine the same way. Simple yet tasty dip!!!
Roh says
Can I like make it in the morning , put in the fridge n use it for a night party .wil it affect the taste n texture of the dip
Raks anand says
Texture turns slightly thicker, but you an keep it outside in room temperature to bring back to normal.
Roh says
Thanks ... It worked .. Awesome receipe
Umesh Nagabushanam says
How many days can we keep this?
Vishwa Jeet says
Can I make it and store in a bottle and refregirate it and use as and when required??
Raks anand says
2-3 days in refrigerated
simplicity says
Tried ur recipe and it was a hit among my kids.Thanks a ton!