Description
A creamy and tangy hummus made without tahini, using nut or seed butter for a smooth texture and rich flavor. This quick, dairy-free dip comes together in minutes and is perfect for snacks, spreads, or appetizers.
Ingredients
- 2 medium cloves garlic
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1/3 cup (80 g) fresh lemon juice (about 2–3 lemons)
- 1/3 cup (85 g) nut or seed butter (such as almond, peanut, or sunflower seed butter)
- 1/3 cup (80 g) cold water
- Salt to taste
- Extra virgin olive oil for drizzling
- Paprika or za’atar for sprinkling (optional)
Instructions
- Add the garlic cloves to a food processor and pulse until finely chopped.
- Add the chickpeas, lemon juice, and nut or seed butter.
- Blend until the mixture begins to combine.
- Gradually add the cold water while blending, starting with half and adding more as needed.
- Blend until the hummus becomes smooth and creamy.
- Taste and add salt as needed, then blend briefly again.
- Spread the hummus onto a plate or shallow bowl.
- Use the back of a spoon to create swirls or small dimples on the surface.
- Drizzle with extra virgin olive oil.
- Sprinkle with paprika or za’atar if desired before serving.
Notes
- Smooth nut or seed butter works best for a creamy hummus texture.
- Almond, peanut, or sunflower seed butter all provide slightly different flavor profiles.
- Add water gradually to control the thickness of the hummus.
- The hummus can be customized with toppings such as chopped herbs, chili flakes, or toasted seeds.
- Serve with warm pita bread, crackers, or fresh vegetables.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tablespoons
- Calories: 95 kcal
- Sugar: 1 g
- Sodium: 140 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
