"Tahini-free hummus that only takes minutes, and is a favorite with my kids." — Donalyn
Watch video tips and tricks
1 (15 ounce) can
garbanzo beans, drained, liquid reserved
I made this the first time by the recipe exactly. I missed the sesame flavor without the sesame paste, but liked the reduced fat/calorie idea. The second time I made it, I decided to use sesame oil instead of olive oil. This way, the calorie/fat difference was negligible, but the sesame flavor was included--YUMMY!! I also doubled the garlic and halved the cumin, as others suggested. I used 1 T lemon juice and added bean juice, as needed, during the blending process. For those on WW, 1/4 of this recipe is 2 points...put it on cucumber spears or carrot chips and you can't go wrong! :)
I didn't think that this hummus was good at all. It was way too bland and the cumin made it taste like a bowl of blended up chili beans instead of hummus. It was definitely easy to make but it wasn't worth even that little bit of effort.
great recipe, if you are looking an alternative to hummus without tahini. i doubled the garlic, halfed the cumin, added a few shakes of ground red pepper, and some lemon juice. you really need to add a little lemon, otherwise the recipe just isn't has "bright". i really enjoyed this one!
This hummus was pretty good, but it was sort of bland. It was a lot better after adding paprika, a few drops of chili oil, and some sesame seeds.
OMG! Who would've thought a little can of garbanzo beans could transform into something so delicous! It doesn't get easier or much simpler than this! I put everything into a mini food processor, used sesame oil vs. olive oil and upped the garlic. I also added in the reserved bean liquid as needed along with a splash of lemon juice. I served it topped with a bit of paprika and surrounded by homemade pita chips - YUM!
"Impressive" my very picky husband concluded. He thought it was really good; I thought it was really good. The only thing this recipe was missing was lemon juice. After tasting it I knew it needed a little zip and some of the other recipes had called for it. Just what it needed. I just used the bottled stuff I had in the fridge and that worked wonders! Also, I didn't actually measure out the spices, so I can't verify that the portions given in this are correct. I'm pretty positive I didn't use the entire amount of cumin called for. I also used kosher salt. If you like garlic, I added an extra clove and I loved it. If your mix is gritty at all, don't fret. Just add a little more oil or lemon juice and blend more in the food processor. I think this would have not worked well in the blender. I served it with homemade naan bread and cucumbers. DELICIOUS!! (The first time I made I just ate it with some corn chips and it was great with that too.)
I made two variations on this recipe. I left out the cumin and added fresh ground pepper. To one batch I added sun-dried tomatoes and a little crushed red pepper to taste. That was REALLY yummy. To the other batch I added chili paste, minced ginger, soy sauce to taste. The chili paste gives it a real kick. I'm thinking kalamata olives and artichokes may work, too. Awesome recipe.
This recipe is yummy and easy to make. It is even better if you blend in the juice of half a lemon.
* Percent Daily Values are based on a 2,000 calorie diet.
Extra Easy Hummus
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 40
See how to make quick-and-easy hummus with red bell peppers.
Use canned garbanzo beans to whip up an easy, tasty hummus at home.
Discover a simple family recipe for authentic Syrian hummus.