Growing up, we didn't eat much hummus. Which is a little strange now that I'm thinking about it. We would have several bean dishes but nothing which featured the mighty chickpea. As a university student, though, this changed. I remember seeing a plastic container with hummus in it. Curious by nature, I thought I should try it. Cheap, delicious and healthy, it quickly became a staple in my otherwise poor student diet.
But it wasn't until I became vegan that I tried to make my own hummus. Traditionally, hummus is meant to be quite creamy and, when ordered in a restaurant, quite oily. It also has that staple taste of sesame seeds because of tahini. I must admit, that was my least favourite feature of hummus.
When I experimented with making hummus at home, I'd always add tahini to it. But one day, I thought, ok, what if? What if we can rebel against tahini and have the perfect hummus instead? Well, it's possible. In fact, not only it's possible, but hummus can take make variations, shapes and forms, all without tahini. Also without any nuts, if you have an allergy.
My hummus is gluten-free, nut-free, vegan, and now tahini-free. And yes, it's pretty addictive stuff. You'll find my husband and I eating hummus for breakfast, as an appetizer during a party or just as a snack when binge-watching a new tv series.
A (short) history of chickpea
I don't know about you but ever since we turned vegan we became obsessed with beans, lentils and pulses. Not only we love incorporating them into our diet, but we also love reading their story. There are so many legumes we never heard of before and it's such a pity as they all have such great nutritional value.
The chickpea is, in fact, one of the earliest cultivated legumes, and 7500-year-old remains have been found in the Middle East. Chickpea is, of course, the key ingredient in hummus but it can also be ground into flour to make incredible dishes like falafel or chickpea pancakes.
Chickpea plays an essential role in Indian and Middle Eastern cuisine and with its high protein and fibre content, it is an incredibly healthy legume.
Chickpea is so incredible it was used by ancient people for all sort of medicinal and health-inducing purposes too. But one of my favourite mentions of Chickpeas is from 1793 when a German writer said that chickpea is a substitute for coffee. Of course, nowadays you'd have chickpeas in the form of hummus for breakfast, alongside your coffee. But for a fun fact, apparently, there are still areas of Germany where chickpea is brewed instead of coffee. I would love to see that, I think it would be a brilliant thing to try.
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The best hummus without tahini recipe
So why hummus without tahini? The simple answer is because it's less oily to me and it feels healthier. It also tastes a lot better. I love a creamy hummus but with a deeper taste of chickpea rather than sesame seeds.
To achieve the perfect hummus without tahini recipe, I started experimenting from scratch. I added the chickpeas to the blender first, always. Once blended properly, I'd start adding oil, then lemon juice to see how much liquid I need to not create an overly creamy hummus. Then I started experimenting with spices. I added garlic, thyme and paprika. These seemed to be the right spices for my liking. I add normal Hungarian paprika (imported from Hungary for its sweet but sharp taste), if you like more depth to your hummus, you can add smoked paprika instead for example.
Finally, I realised that if I add a little nutritional yeast to my hummus, it would taste nutty and cheesy which is something I love in my hummus. This is how I achieved what my husband and I called the perfect hummus. We never buy hummus in the store anymore, always make it from scratch at home.
As you can tell from my recipe below, we make a large batch as well. This holds in the fridge for up to a week so it makes the perfect spread for breakfast and the perfect dip for snacks. You can always half the recipe ingredients if you want to make less for a smaller party.
Are you ready to try my easy to make, vegan hummus without tahini recipe? Let me know what you think in the comments section below.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.