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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 an authentic hummus recipe. 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 the perfect vegetarian sandwich.
Why you'll love this recipe
- Delicious, zingy flavor.
- Lighter texture than classic hummus
- Great for snacking with veggies or as a condiment.
- Easy to make for any cooking level.
- Accommodates many restricted diets.
- Economical because tahini is the most expensive ingredient in classic hummus.
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. Add small amounts of ice cold water to smooth it out even more.
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.
Try these easy dip recipes
- Roasted Red Pepper Hummus
- Artichoke White Bean Dip
- Greek Yogurt French Onion Dip
- Avocado Ranch Dressing and Dip
Hummus Recipe Without Tahini
- 1 ½ cups Cooked Chickpeas or 1 (15 ounce can) drained
- ½ Lemon zested and juiced
- 1 tablespoon Extra Virgin Olive Oil or preferred oil
- 1 clove Garlic coarsely chopped
- ⅛ teaspoon Black Pepper
- ⅛ teaspoon Ground Cumin
- ¼ teaspoon Sea Salt or less if using canned beans
- Ice Cold Water as needed for blending
- 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).
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- 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.