Want to add memorable flavor and color change to your usual hummus? Then try my flavorful green hummus recipe without tahini. Not only is it perfectly balanced with fresh notes from parsley and scallions, but it also has a little zing from fresh lime juice, and creamy, dreamy goodness from the blended chickpeas and pumpkin seed butter.
Enjoy this dip with tortilla chips or pita wedges. Alternatively, you can spread it on a tortilla and top with veggies to make a yummy wrap, or stir it into your pasta for a healthier sauce option. In fact, you can even use it to make a creamy salad dressing.
WHY WE LOVE THIS RECIPE
- Homemade is healthier. Making your own hummus means you control the quality of ingredients that go into it so that there are no weird preservatives or fillers in your dip.
- Bursting with flavor. With the crisp notes from fresh lime juice, that bright, herbaceous, slightly bitter taste from parsley, and the fresh, grassy, delicate onion taste of scallions, this is easily the best hummus recipe I've ever made!
- Packed with vitamins and minerals. Chickpeas are high in fiber and folate and are a good source of iron, magnesium, copper, and zinc. Similarly nutritious, Pumpkin seed butter is loaded with protein and antioxidants like carotenoids and vitamin E, which can help reduce inflammation.
- Dietary-friendly. This hummus recipe without tahini is vegetarian, vegan, plant-based, dairy-free, and gluten-friendly.
This is what you need to make a delicious green hummus recipe without tahini:
- Cooked chickpeas
- Olive oil
- Fresh lime juice
- Sea salt
- Pumpkin seed butter
- Fresh parsley
- Cold water
- Cooked Chickpeas: Also called garbanzo beans, chickpeas are a sweet and nutty legume that becomes creamy when blended. If you have the time and inclination, I encourage you to cook chickpeas from scratch for this hummus recipe without tahini (I'll show you how in a bit).
- Pumpkin seed butter: Pumpkin seed butter does the same thing as tahini: it adds richness and a slight nutty complexity. However, it has less of the subtle bitter undertones found in sesame seed paste. I'm a fan of organic sprouted pumpkin seed butter from Dastony.
- Scallions: The tender green stalks of scallions impart a mild oniony, almost garlicky taste to this recipe.
- Parsley: Fresh parsley contributes to the lovely green color of this hummus recipe without tahini and adds some freshness to the overall flavor.
- Olive oil: It makes the texture of the hummus more luxurious and also adds flavor. Of course, you can also add a slight drizzle to the top of a bowl of swirly hummus to make it look like the fancy chickpea dip you order in a restaurant.
STEP 1: PRE-COOK THE CHICKPEAS
To cook dried chickpeas, first sort through them to pick out any stones or odd looking ones. Then add 1 cup of dried chickpeas to a large bowl and cover them with cold water, at least two inches above the beans. Next, let the legumes soak at room temperature for at least 8-10 hours (overnight works well).
Drain the chickpeas. Then place them in a large pot and enough fresh water to cover them by a couple of inches. At this point you can also add a bay leaf and/or a one-inch piece of kombu sea vegetable to help make them more digestible. If using the kombu you will need to first rinse it and soak it for 10 minutes to reconstitute it. Then drain it before adding it to the chickpeas.
Now bring the mixture to a boil, uncovered, over medium high heat. Skim off any foam and skins that float to the surface. Next, reduce the heat to a simmer, lightly cover with a tilted lid and cook for 50 minutes to one hour, depending on the freshness of the chickpeas. Keep an eye on the water level during cooking and add more if needed, if the water goes below the level of the chickpeas. The beans are done when they're very tender and break up easily when pressed between your thumb and finger.
Once the chickpeas are tender, you can keep the chickpeas unsalted, or add ½ teaspoon sea salt and cook for an additional 5 minutes. Reserve any extra cooking liquid to use to make aquafaba whipped cream!
STEP 2: PREP THE INGREDIENTS
To make the fresh lime juice, cut a lime in half. Hold one lime half in your hand over a bowl and use a citrus reamer to pierce the center. Next, squeeze the lime and turn the reamer back and forth to release the juice. Alternatively, you can also use a fork. Set aside.
To prepare the scallions, rinse them in cold water, stripping away any damaged or spoiled outer leaves from the green stems. Gently rub off any remaining dirt between the leaves. Cut off any brown or limp edges on the green ends, about an inch. Also, trim away the root ends. Stack several of the scallions together and start chopping from the dark green ends, stopping just before you get to the white part. Set aside.
To prepare the parsley, rinse them under cold running water. Drain well and dry the parsley by using a salad spinner or dab with a towel. Line up the parsley bunch and use a sharp knife to cut off where the stems become thicker and larger. Start chopping and work your way across the herbs. Stop and gather them together from time to time to make sure that all of the leaves are chopped evenly. Set aside.
STEP 3: MAKE THE HUMMUS
Add the drained cooked chickpeas to the bowl of a food processor. (measurements are in the recipe below)
Next, add the olive oil, fresh lime juice, sea salt, pumpkin seed butter, freshly chopped parsley, sliced scallions, and water.
Process until the mixture starts to get thick and creamy, around 3 minutes.
Use a silicone spatula to scrape down the sides and bottom of the food processor bowl to integrate any large chunks. Finally, process again until the green hummus is smooth, about 1 to 2 minutes more. Adjust seasoning to taste.
STEP 4: SERVE AND ENJOY
Transfer to a bowl and garnish with your favorite topping. Serve the lusciously green hummus with your favorite dippable foods.
Hummus will keep in an airtight container for up to 1 week.
- You can also use canned chickpeas. For an ultra-smooth hummus made from canned chickpeas, cook the legumes for 20 minutes in water with baking soda added, then rinse under cool running water. Baking soda raises the water's pH levels, making the chickpeas more soluble and thus able to cook more quickly.
- Ice water is best for fluffy hummus. A trick to fluffy, creamy, whipped green hummus is using ice-cold water.
- Season to taste. Before you serve your hummus, be sure to give it a taste to make sure you're happy with the amount of salt and lime juice.
- Make it thick or thin. Alter the consistency by adding more or less water to the food processor. More water will create a thin consistency, while less water will keep it thick.
FREQUENTLY ASKED QUESTIONS
Can you freeze hummus?
Yes, you can. However, the issue with freezing hummus is that it can easily dry out. To solve this, store the hummus in a container that comes with an airtight lid and then add a thin layer of olive oil on top before freezing. When you're ready to eat it, thaw out the hummus in the fridge and incorporate the olive oil into the dip or drain it off.
What do you top hummus with?
Add generous spoonfuls of roasted red peppers or sun-dried tomatoes to a bowl of hummus for a pop of color. Sauté cooked chickpeas in olive oil, seasonings, and parsley to place over some hummus for a jazzy display. Transform your hummus with a pop of pomegranate. These jewel-like seeds add sweetness and crunchy texture to the dip.
Is hummus fattening or good for you?
Generally, it depends on how it's made and how much you eat. A traditional homemade hummus recipe calls for chickpeas, sesame seeds or tahini, olive oil, lemon, and garlic. Consequently, it's naturally high in good fats because of its sesame seed and olive oil content. In addition, the hummus is low in carbs and is also a fairly good source of plant-based protein and fiber. A healthy portion size of hummus is around 2-4 tablespoons a day, but this must be considered alongside the rest of your diet. Pair hummus with fresh, raw veggies instead of processed foods for maximum health benefits.
What can I substitute for tahini in hummus?
In terms of flavor, sesame oil is an option. Nut butter, like cashew, almond, or Brazil nut, adds the creamy richness that you get from tahini. However, the flavor profile will be different depending on the nut, but that's not necessarily a bad thing. Also, sunflower seed butter works well as a tahini substitute. Blend it with some sesame oil for a convincing tahini imposter. Greek yogurt can also work, but it's more watery than tahini, so the hummus might end up runny.
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TRY THESE SIDE DISH RECIPES NEXT:
- First, whip up these flavorful sautéed green beans that are quick, garlicky, and delicious.
- Next, try my perfectly seasoned roasted Brussels sprouts recipe that is guaranteed to convert veggie haters.
- Finally, cook up some vegan scalloped potatoes that are so delicious and satisfying, you might want to eat them on their own.
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