Recipe | "Yummy Tahini-Free Hummus" by AR

Last week a few friends and I were chatting over some of my 'tahini-free' hummus. When they asked for the recipe they were surprised that I left out the tahini paste (a very typical ingredient in traditional hummus). I tried to make "traditional" hummus over Christmas with tahini paste that I had bought at HEB and really didn't care for it....maybe it was that the tahini was an off brand, or maybe it went bad...anyways I started making my own version using sesame oil instead.  I did try this version with dried chick peas, soaking them, boiling them for over an hour, etc., but couldn't really taste a difference. Plus, this version using a can is tad more reliable than the boiling method. Hope you enjoy it as much as I do! It's the perfect, easy, last minute party snack! Enjoy! - AR


(This makes a normal-size soup bowl's worth. Please note that this version is a bit more like a dip consistency. If you prefer it be a little thicker, add in a little less oil & water.)
  • 2 Tbsp FRESH Lemon Juice (if you really like lemon, you can add a little bit of fresh zest too)
  • 1/8 C. Extra Virgin Olive Oil
  • 1/8 C. Water
  • 3 Tbsp. Light Sour Cream OR Plain Greek Yogurt (I have had just about the same results with either.)
  • 1/2 tsp. Sesame Oil
  • 1/2 tsp. Sesame Seeds (toasted or untoasted)
  • 1 Small Shallot, Pealed
  • 1/2 tsp. Black Pepper
  • 1/2 tsp Kosher Salt
  • 1/2 tsp. Garlic Powder (Not Garlic Salt)
  • 1/4 tsp. Onion Powder
  • 1 Tbsp. Fresh Dill (or 1/2 Tbsp. fresh, minced Rosemary if your prefer)
  • 1 Can Drained & Rinsed HEB Garbanzo Beans (aka Chick Peas)
  1. Add in all ingredients into a Blender, with the beans LAST, on top of all the other ingredients. 
  2. Start slow mixing the ingredients. 
  3. If necessary, periodically stop the blender and wipe down the sides.
  4. Blend the ingredients until the consistency is smooth and creamy.
  5. Pour into a bowl, enjoy! Serve with veggies, crackers or pita. Store leftovers in the fridge.

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