Hummus Dip (No Tahini)

Hummus Dip (No Tahini)

The fall weather promotes good picnicking weather. Try making this hummus dip flavored with sesame oil, garlic, and cumin this hummus dip will be the perfect addition to any picnic basket, especially if you do not like Tahini.

The fall weather promotes good picnicking weather. Try making this hummus dip flavored with sesame oil, garlic and cumin. It's Tahini Free! | TheMountainKitchen.com

In a food processor or blender combine all the ingredients except for garnishes.  Blend on low speed until smooth.  

Scrape the hummus into a serving bowl. 

To serve, sprinkle with paprika, drizzle lightly with olive oil, and top with parsley.  


Notes:
Stop the processor or blender to push down the ingredients as needed. 
If the mixture is too dry add a little more olive oil or water to help loosen it up.

The fall weather promotes good picnicking weather. Try making this hummus dip flavored with sesame oil, garlic and cumin. It's Tahini Free! | TheMountainKitchen.com

You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature. Perfect for the picnic basket!

Enjoy!

Hummus Dip

The fall weather promotes good picnicking weather. Try making this hummus dip flavored with sesame oil, garlic, and cumin. It's Tahini Free!
Course Snack
Cuisine American, Mediterranean, Middle East
Keyword Dip, hummus
Prep Time 10 minutes
Total Time 10 minutes
Servings 16
Calories 109kcal

Ingredients

  • 30 ounce canned chickpeas drained and rinsed
  • ½ cup extra virgin olive oil + more for garnish (optional)
  • ½ lemon juiced
  • 2 tablespoons fresh parsley leaves roughly chopped + more for garnish
  • 2 cloves garlic peeled
  • Kosher salt and fresh cracked black pepper to taste
  • ¼ teaspoon sesame oil
  • 1 teaspoon ground cumin
  • ¼ cup water
  • smoked paprika for garnish
  • pita bread or chips for dipping

Instructions

  • In a food processor or blender combine all the ingredients except for garnishes. Blend on low-speed until smooth.
  • Scrape the hummus into a serving bowl.
  • To serve, sprinkle with paprika, drizzle lightly with olive oil, and top with parsley.

Notes

Stop the processor or blender to push down the ingredients as needed.
If the mixture is too dry add a little more olive oil or water to help loosen it up.
You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature. Perfect for the picnic basket!
Calories are based on hummus dip alone, without chips or pita bread. Please read our Nutrition disclaimer on our Policies & Disclaimers page for more information.
Recipe adapted from Good Deal with Dave Lieberman

Nutrition

Calories: 109kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 86mg | Fiber: 2g | Vitamin A: 50IU | Vitamin C: 2.6mg | Calcium: 22mg | Iron: 0.8mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
Follow me

The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
The Mountain Kitchen
Follow me

Latest posts by The Mountain Kitchen (see all)



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Want FREE Recipes?

Join our mailing list to receive the latest recipes!

Subscription Options

You have Successfully Subscribed!