I did this hummus without tahini for purely logistic reasons: impossible to find tahini in the small Spanish village where I was at this time. But I was still craving my hummus. So I just did the hummus the normal way, with garlic, olive oil, and lemon, and I used the secret tip of my dear friend Selva to make it creamy: blend the mixture while the beans are still warm. The result was a tasty and creamy hummus – I was not even missing the tahini. And all the family enjoyed it, so I guess it was a successful tip. Thanks Selva!
Hummus tastes much nicer when made from dried beans. In this recipe I used butter beans but you can also use chickpeas. But if you don’t have the time, you can still use canned beans.
- 500 grams of dried butter beans (or chickpeas)
- 100 ml of extra virgen olive oil
- The juice of one or two lemons (depending on size and taste!)
- 4 garlic cloves
- 1 teaspoon of cumin
- 1/2 teaspoon of paprika
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of salt
- Soak the beans overnight. (Tip: if for any reason you have to soak them longer, simply change the soaking water every few hours.)
- Drain and rinse the beans. Put the beans in a pan and cover them with fresh water. Bring to boil and cook until very tender. Drain and reserve the cooking liquid.
- Put all the ingredients in a food processor and blend until smooth (you can also use a hand blender).
- If the mixture is too thick, add some of the cooking liquid to get a creamy consistency (I used about half cup).
- Taste and adjust seasoning if needed.
- Serve with bread or with some vegetables cut in stick.
Hummus stay good for a few days if kept in a closed container in the fridge.Share