Easiest, Best Hummus Without Tahini – The Perfect, Quick Poolside Dip

It goes without saying that hummus is everywhere these days.  However, if you want to make the easiest, best hummus without tahini at home, I believe I have the recipe for you.  Sure, hummus is readily available in your grocery store refrigerator aisle, but it’s preservative-laden mediocrity at best.  While hummus may be ubiquitous in 2021, unfortunately, much of what’s available is either not very good; filled with preservatives; ridiculously expensive; or some combination of all three.  Why endure mediocre, preservative-laden, over-priced hummus from the store when it’s easy and inexpensive to make at home?  Thus, I bring you a simple but ultra-delicious hummus without tahini recipe you can whip up fast in your own kitchen.  And it’s made extra special with the addition of one simple but oddly transformative ingredient – smoked paprika.

Plus, this hummus is a great, all-around healthy, vegan and gluten-free snack that can quickly serve a crowd.  With pool season just around the corner, try making this simple but flavorful dip to serve your guests poolside along with some fresh bread, tortilla chips, pita chips or veggies.  And of course, don’t forget to serve it alongside some invigorating and refreshing naturally sweetened homemade ginger ale.

What’s So Special About This Hummus Recipe?  One Simple Not-So-Secret Ingredient

It’s hard to believe it was not too long ago that hummus was an exotic dish that could only be found at your favorite Middle Eastern or Mediterranean taverna.  Made by chefs from recipes passed down through generations all the way from the other side of the world, you could always count on hummus that was fresh, full of flavor, and somehow, imbued with the nostalgia of the homeland.  Nothing like the highly processed supermarket versions you get today.

What makes this hummus so good, you ask?  Well, while it’s hard to compete with your favorite taverna, this hummus is fresh unlike what you get at the grocery store, so no undesirable preservatives or chemical additives.  This hummus is lemony and yes, garlicky, so you should be a fan of those two, but you can always customize them to suit your preferences.  Combining chickpeas, lemon and garlic with good quality extra virgin olive oil, and your favorite salt add up to a lot of lemon-y, buttery flavor; but there is one secret ingredient that takes this appetizer over the top.

Well, obviously, it’s not so secret anymore… ready?  Smoked paprika.  That’s it.  Yes, such a simple flavor but one that, I feel, gives this hummus the edge over other, similar hummus recipes.  It’s such a great addition to the recipe that, frankly, I’m surprised that I’ve not had other hummus with this particular flavor before.

A Subtle Smokiness

Once you taste it, I don’t think you’ll ever want hummus without the subtle smoky flavor of smoked paprika again.  And it’s not hard to find in the spice aisle of your local supermarket.

Is It Still Hummus If It Doesn’t Have Tahini?

While Tahini is a staple in traditional hummus recipes, it also has added fat and calories.  It’s also an ingredient that most people don’t readily have hanging around in their pantry.  Plus, it can be problematic for people with tree-nut allergies. Having skipped it for so long in my recipe, I don’t even miss it, plus my version gets plenty of tanginess and zestiness from the generous amount of lemon juice.

Easy & Best Poolside Hummus Dip Without Tahini

Ingredients                            Serves 2-3, so double for a larger crowd

One 15 oz. can of chickpeas

2 cloves of fresh garlic, minced

Juice of 1.5 to 2 whole lemons

2 tablespoons extra virgin olive oil

1 level tablespoon smoked paprika

1/2 teaspoon of Himalayan sea salt to taste**

Drain canned chickpeas of water.  In a large bowl or bowl of a food processor, pour lemon juice over chickpeas and minced garlic.  By doing this before adding the other ingredients, you allow the lemon juice to slightly “temper” the garlic flavor.  Begin mashing the chickpeas and garlic either with a fork, pestle, or tenderizing tool if you choose to do it by hand, or processing the ingredients if you opt for a food processor.  Gradually incorporate all the other ingredients.  Season with sea salt to taste.

Hand mashing all ingredients with a fork results in a chunkier, more textured hummus which I personally prefer to the ultra-smooth results of a food processor.  Not to mention, you’ll have less to clean up.

Serve in a bowl with your favorite fresh French bread, pita chips, tortilla chips or veggies of your choice.

**Cook’s Note: Overall healthier than table salt, Himalayan sea salt contains small amounts of essential minerals and also has less iodine than table salt.  As a result, you may notice the flavor seems less intense than table salt.  If you are not used to Himalayan sea salt, you may find yourself using more of it until your palate adjusts.

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How do you prefer your hummus?  What’s your favorite poolside dip?  Share in the comments below.