Tahini-less Hummus

Tue, Sep 13, 2011

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When I recently started prepping to make hummus I realized that we didn’t have tahini (a sesame seed paste, similar in texture to peanut butter). Because I use a really small amount in my hummus as it is and I didn’t feel like going to the store, I decided to try making hummus without tahini this time. To round out the flavor and texture, I blended in some feta and then topped the hummus with olive oil, feta crumbles and a dash of paprika and cayenne pepper. We really didn’t miss the tahini and I’m sure I will be making the tahini-less hummus again because it is one less specialty ingredient to stock up on.

Tahini-less Hummus

Author: Itsy Bitsy Foodies

Recipe type: Appetizer, Snack

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 8+

You can still make hummus without the tahini. Use some feta cheese instead to round out the flavor and texture.

Ingredients

3 15-ounce cans garbanzo beans, drained and rinsed
1 Tbsp lemon juice, to taste
1½ tsp salt, to taste
1 – 1½ cups water
½ cup feta cheese crumbles, separated
4-6 roasted garlic cloves, minced
Olive oil, optional
Cayenne pepper or paprika, optional

Instructions

Pour the drained and rinsed garbanzo beans into a sauce pan and cover them with water.
Heat them over medium heat and let them simmer for 15-20 minutes until the beans are tender.
While the beans are simmering, place the peeled garlic cloves in a baking dish and drizzle them with olive oil.
Bake them at 400 degrees for 5-10 minutes until they are soft.
Drain the beans and reserve the water used in simmering the beans.
Blend the beans with ¼ cup feta and the rest of the ingredients in a blender or a food processor, until a smooth hummus forms.
Add some of the reserved water to reach the consistency that you like and season the hummus to taste.
If desired, drizzle a little bit of olive oil on top of the hummus and sprinkle it with cayenne pepper or paprika and the remaining feta cheese crumbles before serving it.