I'm going to state this right out of the gate: hummus without tahini is never going to be as amazing as hummus made with tahini. So why would you even bother making hummus without tahini? I can think of a number of reasons. Tahini is expensive. You've run out and don't want to go to the store. You don't even know what tahini is. And because hummus without tahini can still be damn good.
Recipe adapted from here.
1 15-ounce can chickpeas (also known as garbanzo beans)
1 cloves, (also try with roasted garlic)
1 tablespoon sesame oil
salt and pepper, to taste
1 tablespoon lemon juice, optional (sometimes I add it, sometimes I don't)
Drain and rinse the chickpeas and place them in a food processor along with garlic. Process until chickpeas turn to paste. Add sesame oil and lemon juice (if desired) and process until incorporated. Salt and pepper to taste.
Serve with crackers or veggies.
More Snack Recipes:
Apple Pie Salsa with Cinnamon-Sugar Chips
Bacon and Cheese Deviled Eggs
Buffalo Chicken Dip
Fried Dill Pickles
Fries with Garlic Cheese Sauce
Potato Chips in the Microwave
Roasted Garlic White Bean Hummus