Hummus Recipe without Tahini

This simple hummus recipe without tahini is the easiest way to make hummus! Just take a jar of marinated artichoke hearts and blend with canned chickpeas, and you have a creamy, smooth hummus that tastes great with pita chips, raw vegetables for dipping, or even on a sandwich. Read on for proportions and ways to scale up to serve at a party.

This two-ingredient hummus recipe without tahini is something I've been making since my days in college. I almost always keep a can of chickpeas in the pantry--they're so good at bulking up meals (love them in my three bean salad) and they're great as snacks.

One day, I was craving a hummus-style dip, but I was out of tahini. I reached for a jar of marinated artichoke hearts in oil, and the two blended together perfectly!

You really have to love artichokes to love this hummus, which luckily, I do. We're using the jar of marinated artichokes, which means they're soaking in some olive oil, garlic, and other delicious Mediterranean flavors. The can of artichokes in water will not work here! We need the vinegar, garlic, oregano, and other spices from the artichoke marinade to bring maximum flavor here.

If you're looking for a classic recipe that's better than store-bought, try my Easy Hummus Recipe here.

How to Make Hummus Without Tahini

If you have the small glass jars of grilled marinated artichoke hearts in your market, I highly recommend using those, too. In a pinch, you can grab marinated artichoke hearts from the salad bar but be sure to get enough liquid because we need the brine and oil to bring this hummus recipe without tahini together.

This is truly an appetizer dip that is best for eating on the couch with a bag of pita chips on your lap, but if you must make it fancy, you can garnish it. I have never once thought about presentation for this dip, because it's more of a single-girl food with a glass of wine, if you know what I mean. But when photographing it to share with you, a few of my roasted chickpeas on top and extra artichoke hearts look so festive perched on top and drizzled with olive oil!

The Ingredients

• Chickpeas. Also called garbanzo beans. One 15-ounce can of chickpeas, drained and rinsed. Alternatively, try my instant pot chickpeas.
• Marinated Artichoke Hearts. You need a 6-ounce jar of artichoke hearts marinated in olive oil and spices. They can be grilled, too, if you can find those.
• Pita Chips. To serve, you need pita chips or soft pita triangles, raw vegetables (crudite), or anything else you would like to dip in this hummus! Extra olive oil might be great for serving, it's your choice.

The Directions

1. Gather all of the ingredients; yes, there's only two. Have ready the bowl of a food processor. You can also use a blender.
   
2. Rinse and drain the chickpeas. However, do not drain the artichokes! We need all of the juice from the jar. Combine the two ingredients in the bowl of a food processor (including the juices from the jar of artichokes!).
   
3. Puree until smooth or slightly chunky, your choice. If you think it needs a little drizzle of olive oil or extra salt, go ahead and add it. Sample it, and adjust to your taste.
   
4. Serve with pita chips, pita triangles, or raw veggies for serving. T0 make it look fancy, drizzle with olive oil, a few extra chickpeas, artichoke hearts and any fresh green herb that you like.

This hummus recipe without tahini is great as a part of an appetizer spread. Serve it with some aged cheese, olives, crackers, and a jar of my pickled green beans. Don't forget wine alongside!

Other Hummus Recipes:

• Hummus without Garlic
• Easy Hummus Recipe