Here's an easy Hummus recipe without tahini that's as creamy and satisfying as classic hummus, yet it's lighter and more economical. It's easy to make, zingy, and delicious on everything!
Can you make hummus without tahini? You sure can! It's truly as delicious and satisfying as classic hummus. It lends itself to be customized with toppings, making it even more versatile. There are a few reasons why you might need a hummus recipe without tahini. I'll explain.
Why make hummus without tahini?
Tahini is a sesame seed paste that's a primary ingredient in classic hummus. But, some people can't tolerate sesame seeds for various reasons. Also, tahini tends to be an expensive ingredient with limited availability. So, making hummus without tahini is a great workaround. It can still be enjoyed as a hummus dip for any occasion, or as a spread for Vegan Veggie Sandwiches.
Why we like this recipe
- delicious, zingy flavor
- has a lighter texture than classic hummus
- great for snacking with veggies or used as a sandwich spread
- easy to make and easily customized with different ingredients and toppings
- accommodates many restricted diets
- more economical because tahini is the most expensive ingredient in classic hummus
Key ingredients
Get the full printable recipe below.
- cooked chickpeas - use canned or cooked from scratch
- lemon - fresh lemon is recommended, but packaged juice will work in a pinch
- extra virgin olive oil - or preferred oil
- garlic clove - fresh garlic is recommended, but granulated will work
How to make hummus without tahini
Get the full printable recipe below.
Step 1. Combine chickpeas, lemon, olive oil, garlic, salt, pepper, and cumin in a food processor or blender.
Step 2: Blend until ingredients are well-combined.
Step 3: Add small amounts of ice cold water to smooth it out even more.
Step 4: Serve immediately, or refrigerate up to 5 days.
What's a good tahini substitute in hummus?
As you can see, my recipe doesn't call for a tahini substitute and turns out creamy and amazing. But if you prefer a substitute, here ya go!
- sesame oil - If there are no sesame allergies, this can be a great tahini substitute because it's flavorful and adds fat to the hummus.
- cashew butter (or another nut butter) - Not only does this add flavor and fat to hummus, but it adds nutrients as well.
- plain yogurt - I especially recommend Greek strained yogurt because it's thicker than it's counterpart and it's delicious.
Note: You can experiment with these tahini substitutes in small amounts and adjust to your liking.
Hummus Recipe Without Tahini
Ingredients
- 1 ½ cups Cooked Chickpeas, or 15oz can (drained)
- ½ Lemon, zested and juiced
- 1 Tbsp Extra Virgin Olive Oil, or preferred oil
- 1 clove Garlic, coarsely chopped
- ⅛ tsp Black Pepper
- ⅛ tsp Ground Cumin
- ¼ tsp Sea Salt, or less if using canned beans
- Ice Cold Water, as needed for blending
Equipment
- chef knife or paring knife (to cut lemon)
- garlic press (optional)
- citrus squeezer (optional)
Instructions
- Add CHICKPEAS, LEMON JUICE, OLIVE OIL, GARLIC, PEPPER, and CUMIN to bowl of food processor (or high speed blender).
- Blend hummus ingredients until well-combined. You may need to stop and scrape the bowl sides to fully incorporate ingredients. Add SALT to taste.
- Add ICE WATER in small amounts while blending to adjust hummus creaminess to your liking.
Serving and storage
- Serve hummus with a drizzle of OLIVE OIL and parsley garnish (or other herbs.Refrigerate in an airtight container up to five days or freeze up to 30 days (or longer if vacuum sealed).
Recipe Notes from TKG
- If using salted canned chickpeas, add salt to taste after the hummus is blended.
- Consider cooking chickpeas from scratch using Instant Pot Chickpeas or Oven Baked Chickpeas to reduce sodium and cost, as well as make creamier hummus.
- I don't remove chickpea skins (and my hummus is always super creamy), but you're welcome to.
- Make extra hummus and freeze it. To serve, thaw in the refrigerator overnight.
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Jeff says
Ok I never would have thought to make hummus without tahini, especially because I love your classic hummus so much. But ... way to go, KG! I'm hooked!
Angela Badalamenti says
Just made this. Sooooo very good. Followed it exactly I wouldn’t change a thing. I just have to use a smaller piece of garlic it’s a little on the powerful side
The Kitchen Girl says
Yayyy Angela! So glad you love it as we do 🙂 Yes, palates are different and not every garlic clove is equal LOL. Some stronger, some milder. Thanks for the review!
Sara Welch says
What an awesome afternoon snack! My whole family loves hummus; can't wait to enjoy this after school tomorrow!
Traci Antonovich says
Yay, thanks Sara! Hope you love it 🙂
Michele Peterson says
I agree...it's totally possible to make a skinny hummus without too much fat if you have the right blender! I've got to quit the store bought hummus habit so will definitely put this on my must-try list!
Traci Antonovich says
Haha, yep, it's ALL about the blender on this one, isn't it 😉
Caroline says
I have to say, I do really like the flavor of tahini but know sesame can be an allergen for some or a flavor people don't like so great to have a version without it that still looks tasty!
Traci Antonovich says
Thanks, Caroline! Yes, you are exactly right!
Noel Lizotte says
What a great find!
I live is a small rural town, my grocery store doesn't usually carry hummus (special seasonal dish) and tahini?! HA!
I needed this recipe! Can't wait to make it!
Traci Antonovich says
Awesome, Noel! Now you can make it anytime you want 🙂 Hope you love it!
Jess says
Oh wow! A bowl of this hummus would not last very long in my house if it looked like that! Not only does it look good but it sounds like an awesome flavor burst too!
Traci Antonovich says
Haha it doesn't last long here either, Jess 🙂