Hello Everyone! Tonight, I will be sharing the recipe for the last and third component of my lunchbox series from the National Pack Your Lunch Day (March 10) collaboration that I organised with my foodie friends over on IG. Here’s a quick and easy recipe for Hummus, without the tahini.
The debate over the origin of hummus dates back to the 13th century. The Greeks like to claim it as their own, but based on historical information, hummus likely originated from ancient Egypt. Regardless of where it’s originally from, hummus is enjoyed by all cultures, not just Greek and Middle Eastern. In the Middle East, hummus is usually eaten as a dip, with pita bread. In the West, it is now produced industrially, and is often served as a snack or an appetiser with crackers.
But before we dive into the recipe, what exactly is tahini?
Tahini is a Middle Eastern paste or sauce made from toasted ground hulled sesame seeds, oil, and sometimes salt. The ground sesame seeds are emulsified with oil to create a smooth and creamy seed butter with a pourable consistency. It can be served by itself, as a dip or used as a major ingredient in hummus.
If tahini is a key ingredient in hummus, can we make hummus without tahini?
The answer is, yes!
Unlike all the other ingredients that go into making hummus, tahini is one where you’re likely to not always have on hand. It’s not cheap either if you manage to find them at your local supermarket, but it’s not commonly found here in the Philippines. You can also make your own at home, but if you’re on the same boat as me and want homemade hummus without the fuss of making your own tahini at home, then this recipe is just as good without it!
Because of the other ingredients that are mixed in the making of hummus, it tastes nothing like chickpeas. Instead, it tastes a little garlicky, smoky, and also tangy because of lemon juice. It’s a smooth, creamy paste that melts in your mouth, and the taste of cumin will linger on your tongue.
PREP TIME 5 MINS | COOKING TIME — MINS | SERVES 6-8
- 1 can (425g) garbanzo beans (chickpeas), drained and blanched
- 1 garlic clove, minced
- 2 to 4 tbsp water
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 3/4 tsp toasted ground cumin
- 1/2 tsp ground paprika
- 1/4 tsp salt
- Add all the ingredients into a food processor. Process until smooth and creamy; if needed, you may add additional water to get your desired consistency. You may also add additional spices, and/or seasoning to suit your taste preference.
- Transfer to a serving dish and top with more olive oil, toasted cumin seed, and ground paprika.
- Serve with your veggies and crackers of choice. I went with carrots and celery, and multi-seed rice crackers. Enjoy!
– Ally xx