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Houmous without a food processor recipe

Houmous without a food processor recipe

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Creamy houmous is still possible to make without a food processor when you have a potato masher, tahini and chickpeas on hand.

17 people made this

IngredientsServes: 6

  • 1 (400g) tin chickpeas, drained and liquid reserved
  • 60g tahini
  • 1 tablespoon toasted sesame oil, or to taste
  • 1 pinch chilli flakes, or to taste
  • 1 pinch garlic powder, or to taste

MethodPrep:10min ›Ready in:10min

  1. Mash chickpeas, 2 tablespoons reserved chickpea liquid, tahini, sesame oil, chilli flakes and garlic powder together in a bowl using a potato masher, adding more reserved liquid if desired, until houmous is desired consistency.


Your potato masher needs to have enough surface area on the flat end to crush the chickpeas. This can take from 50 to 100 mashes! Rest the bowl or pot on a cutting board or tea towel to protect your counter or work surface. Don't use a non-stick pot because you'd probably damage its surface. The recipe can be doubled.

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Reviews in English (1)

by Soup Loving Nicole

My potato masher is cheap and worthless so I used my Magic Bullet for this. It turned out good but after tasting it I felt it was missing a key ingredient. Lemon. I added 2 tablespoons of lemon juice and that did the trick.-10 Sep 2016

8 Easy Ways to Make Hummus With and Without a Food Processor

Hummus is incredibly delicious and easy to make. In its simplest form, hummus consists of boiled and mashed garbanzo beans mixed with tahini sauce and drizzled with olive oil garnished with a generous dash of lemon juice. Today, Hummus is not only popular in the Mediterranean countries it is also considered a delicious and healthy condiment all around the globe. Let us study some easy hummus recipes with and without a food processor. We will also cover some tips to make hummus smoother.

Hummus in the Blender

Always travel with hummus. That’s my advice to new vegans and to anyone trying to eat healthy on the road.

Having hummus in a small cooler saved us last month when my family went to New Orleans for Mardi Gras. With the streets and streetcars closed for parades, we were limited to restaurants we could walk to, and because it was Mardi Gras, all of the vegan-friendly ones that were close enough were closed.

So we ate hummus–hummus on carrots, hummus on crackers, hummus on bread. The best meal we had was hummus on a Subway Veggie sandwich after dry bread and crackers, a sandwich with all those veggies tasted like something from a 4-star restaurant, I kid you not.

The night before my family goes on any trip, you’ll find me in the kitchen making this hummus, which takes about 5 minutes in a high-powered blender. Up until a few years ago, I always used my food processor to make it, but once I tried the silky smooth hummus that a Vitamix produces, I’ve never gone back to the processor.

The recipe is basically the same the blender version just uses more liquid to get the blades moving, but somehow it comes out as thick as the food processor version. And the best part: if you want, you can use whole sesame seeds instead of tahini. The blender grinds them as it makes the hummus.

If you don’t have a high-speed blender, you can make my basic hummus in a food processor. Start by chopping the garlic first, and use only 1/4 cup of liquid. Bryanna Clark Grogan says that you can get silky smooth hummus from a food processor if you start with warm chickpeas, so if you cook your own beans, I recommend that.

I like to make a a mildly-seasoned hummus for general use (and my daughter’s taste), and then scoop out half of it, add additional seasonings to the Vitamix, and blend. Since the seasonings I like to add are usually spicy, I garnish the “doctored” hummus with slices of jalapeno to let my family know which container holds the fiery hummus. The amounts of seasoning in the recipe below are conservative, so feel free to add more to taste.

A hummus recipe without tahini: here’s why it works

Peanut butter might not be the first thing you’d think of in hummus. In fact, it shouldn’t really be there. But here’s why it works: tahini is a seed butter that adds richness and a nutty flavor to hummus. What’s similar to seed butter? Yes, nut butter.

Peanut butter does the same thing as tahini in hummus: it adds richness and a slight nutty complexity. It’s perfect for a hummus recipe without tahini! In fact, we tried the recipe below without good old PB. It tasted good, but not nearly as full-flavored as with peanut butter.

Special equipment

Canned chickpeas can be used in place of dried if you want a faster version. To use canned chickpeas, drain and rinse 1 (28-ounce) can of chickpeas. Transfer to a saucepan with 1 carrot, 1 small onion split in half, 1 celery stalk, 2 cloves of garlic, and 2 bay leaves. Cover with water, bring to a simmer, and cook until very tender, about 1 hour. Proceed as directed starting with step 3. A food processor can be used in place of the blender, though it won't produce hummus that is quite as smooth.

Houmous and guacamole recipes

In my efforts to eat more plant based foods I have started making my own houmous. (Have you noticed how many ways you can spell this chickpea based food?). There are lots of different recipes and I know I should soak dried chickpeas overnight in order to make a more authentic version, but I am rarely that organised. This recipe is a bit of a cheat's version. It does cook the tinned chickpeas first, which is a bit different from most recipes.

This guacamole recipe (based on Delia Smith's version) gives a flavour and texture that is so much better than shop bought guacamole, which I find inedible.

Both of these make a great lunch when served with oatcakes and lots of salad veg, helping towards your five a day (or should that be seven?)

Leftover Hummus

Store your hummus in the fridge for 4-7 days. You can keep it in the same bowl you’ve served it in covered with plastic wrap, or transfer it to an airtight container.


Surprisingly, this is a dip that can be frozen without ruining the consistency! Transfer your red lentil hummus to an airtight container, drizzle a thin layer of oil over the top, and store up to 4 months. When you’re ready to eat, let it thaw fully either at room temperature for a couple hours or overnight in the fridge. Give it a stir to mix the layer of oil in, and enjoy!

Hummus For Any Occasion

The yummiest and healthiest appetizer you could serve when friends and family come over.

Hummus is a light dip, perfect for warm summer days and enjoying on the patio.

Impress your guests while you entertain, and don’t forget to brag that you made this hummus yourself, from scratch!

Hummus is high in iron and a great healthy snack for the whole family. Add it to your child’s lunchbox, or make a habit of snacking healthy in the new year.

Israel Hummus


Abu Hassan claims there is no secret to his hummus, but it definitely tastes very different than any other hummus I have ever tried. So, I tried to come up with what I think is a very close contender with baking soda as my secret ingredient!

If you love tahini, you should also try my tahini dressing recipe!


This recipe has the following ingredients:

Related Recipe: Israeli Tahini Toast

Basic houmous recipe

Serves 6-8 as a starter

  • 2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration)
  • 4 tsp tahini
  • 2 garlic cloves, crushed
  • 1 tsp crushed sea salt
  • 6 tbsp quality extra virgin olive oil (plus extra for drizzling)
  • 3½ tbsp freshly squeezed lemon juice
  • Paprika (optional)
  • Coriander or parsley leaves (optional)
  1. Rinse the chickpeas in cold water and tip into the food processor.
  2. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans.
  3. Turn on the food processor and slowly pour in the oil while it runs.
  4. When the mixture is fully combined and smooth, tip it into a serving dish.
  5. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas.
  6. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.

Watch Kerry-Ann Dunlop whip up a batch of houmous in minutes