Hummus without tahini is a creamy, savory dip made from blended chickpeas, olive oil, garlic, lemon juice, and seasonings, offering a lighter, nut-free alternative to the traditional version. It’s perfect for those avoiding tahini or seeking a different flavor profile.
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Add boiled chole, garlic, cumin seeds, curd, black salt, black pepper powder, olive oil, and lemon juice into a blender.
Blend the ingredients until smooth and creamy. You can add a little water if the mixture is too thick.
Taste and adjust seasoning if needed. Add more lemon juice or salt as per your preference.
For a smoother texture, peel the chickpeas before blending.
You can add a pinch of paprika or chili powder for a spicy kick.
Serve with fresh veggies, pita bread, or crackers for dipping.
Can I use canned chickpeas instead of boiled chole?
Yes, canned chickpeas can be used. Just rinse and drain them before blending.
What can I substitute for curd?
You can use Greek yogurt or skip it entirely for a dairy-free version.
How long can I store this hummus?
Store it in an airtight container in the refrigerator for up to 3-4 days.
Can I make this hummus vegan?
Yes, simply omit the curd or replace it with a plant-based yogurt.
What can I use instead of olive oil?
You can use any neutral oil like sunflower oil, but olive oil adds a distinct flavor.
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