Hummus is everyone’s favorite middle eastern spread or dip – made mostly from white chickpeas (also know as garbanzo beans), olive oil, tahini and spices – it is the almost perfect topping for any cracker, cucumber stick, carrot, or flatbread.
Now, recipes for hummus can vary greatly from country to country and home to home, which is awesome, because it makes it one of those dishes that can easily be personalized according to taste (just say that it’s regional!). The most common ingredients are boiled chickpeas, tahini (sesame seed paste), olive oil, lemon juice, garlic, spices and herbs. All or any combination of ingredients is then ground to make a thick dip or spread and served cold. Hummus can be served as an appetizer with pita or any Arab breads, as part of a Meze, it can be spread on sandwiches, or even served with fresh vegetables as a healthy snack.
Hummus makes a really healthy snack because the chickpeas are high in fiber, folic acid, a good source of iron, magnesium, copper and zinc. The lemon provides a good source of vitamin C and the olive oil is a source of healthy fat. 
Ok, so what about that tahini thing? Well, tahini is an ingredient that can sometimes be hard to find (although less so than it used to be), and it contains sesame seed as an allergen which makes traditional hummus recipes a no-go for those it might kill or seriously injure.
But just because you live somewhere where tahini is scarce, or you happen to be allergic to sesame seeds – you should not be stripped of the joy of a delicious hummus plate. Behold, amazing hummus – sans tahini!
How to Make Hummus without Tahini
1. Prepare the Lemon Mixture:
- In a small bowl, combine lemon juice, chicken or vegetable stock, granulated garlic, salt, pepper, and olive oil. Mix well.
2. Blend the Chickpeas:
- Place the drained chickpeas in a blender, reserving their broth.
- Add 1/4 cup of the reserved chickpea broth and the prepared lemon mixture into the blender.
- Pulse until the mixture becomes a smooth, thick paste. If necessary, add extra broth or water to reach the desired consistency.
3. Taste and Adjust:
- Sample the hummus and adjust the seasoning according to taste if necessary.
4. Serve:
- Transfer the hummus to a serving dish.
- Create a small well near the edge and circle inward. Pour olive oil into the well.
- Add extra cooked chickpeas for garnish, sprinkle with paprika, and decorate with parsley.
- Serve with fresh pita bread or vegetables.
Recipe Notes:
- For a smoother texture, peel the chickpeas by gently squeezing them to remove their skins.
- Meyer lemon gives a slightly sweeter, more fragrant touch, but regular lemons are also suitable.
- Adjust the amount of garlic and lemon to suit your taste preferences.
Hummus Without Tahini
- Total Time: 10 mins
- Yield: 4 servings 1x
Description
If you have a hard time finding tahini, don’t worry. Using this recipe, you will get an absolutely delicious hummus anyway.
Ingredients
- 14 oz. (400 g) cooked chickpeas (garbanzo beans)
- 1/4 cup (60 ml) reserved broth from chickpeas
- 1/4 cup (60 ml) chicken or vegetable broth
- 3 tbsp. extra virgin olive oil
- 3 tbsp. lemon juice (from 1 medium Meyer lemon)
- 1/2 tsp. granulated garlic
- 1 tsp. salt
- Pinch black pepper
To Decorate:
- Olive oil
- Extra cooked chickpeas
- Paprika
- Parsley (dried or fresh)
Tools Needed:
- Immersion blender or regular blender
- Small bowl
- Serving bowl
Instructions
1. Prepare the Lemon Mixture:
- In a small bowl, combine lemon juice, granulated garlic, salt, pepper, and olive oil. Mix well.
2. Blend the Chickpeas:
- Place the drained chickpeas in a blender, reserving their broth.
- Add 1/4 cup of the reserved chickpea broth, the chicken or vegetable broth, and the prepared lemon mixture into the blender.
- Pulse until the mixture becomes a smooth, thick paste. If necessary, add extra broth or water to reach the desired consistency.
3. Taste and Adjust:
- Sample the hummus and adjust the seasoning according to taste if necessary.
4. Serve:
- Transfer the hummus to a serving dish.
- Create a small well near the edge and circle inward. Pour olive oil into the well.
- Add extra cooked chickpeas for garnish, sprinkle with paprika, and decorate with parsley.
- Serve with fresh pita bread or vegetables.
Notes
- For a smoother texture, press the finished hummus through a fine meshed sieve before serving
- Meyer lemon gives a slightly sweeter, more fragrant touch, but regular lemons are also suitable.
- Adjust the amount of garlic and lemon to suit your taste preferences.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Side
- Method: Blending
- Cuisine: Mid Eastern
If you liked this, you are going to love these favorite Middle Eastern recipes:
Middle Eastern Meatballs with Lime Yogurt and Orange Almond Couscous
Toum – Middle Eastern Garlic Sauce
Muhammara – Middle Eastern Roasted Red Pepper Spread
Frequently Asked Questions
What can I use instead of tahini in this hummus recipe?
You can omit tahini entirely since this recipe is designed to make hummus without it, relying instead on olive oil and lemon juice for creaminess and flavor.
How can I make my hummus creamier without tahini?
To achieve a creamier texture, try blending the boiled chickpeas with extra olive oil and adding a bit of water until you reach your desired consistency.
What spices work best in this hummus recipe?
Common spices to enhance your hummus include cumin, paprika, or even a pinch of cayenne for heat, depending on your taste preference.
I love this, thank you!
Another sesame allergic; this is just perfect for me. Thanks for a great recipe.
Very easy, turned out great.
This is on my snack plate every afternoon. I make a batch that lasts 4-5 days. So easy and very delicious. I do add some roasted red pepper to it as well for a little extra sweetness.
I love this recipe, I don’t really like sesame seeds so this is perfect!
Love this recipe, absolutely delicious and the tahini is not missed!
Just another little nutritional add on: I went in search of this recipe because of my concern about the instability of polyunsaturates especially when heated, and their implications on health. Failing to find a tahini paste that wasn’t made from sesame seeds which had been roasted/toasted, I went on to consider what other natural emulsifier to use. Since egg would make it too much like mayonnaise and possibly reduce the shelf life of the humous, (plus offend vegans) I was delighted to find that you were able to use the ‘bean juice’ as the emulsifier, with great success!
Thank you.
i would add extra olive oil to achieve desired consistency at the end, to compensate for the fat lost by omitting tahini. This should hopefully make for a creamier less watery humous.
Hummus made with only organic ingredients: chick peas, navy beans, pinto beans, 1/4 c lemon juice fresh squeezed, hot cherry pepper seeds, (yes from organic peppers) peanut oil, from homemade organic peanut butter (the oil separates) and fresh ground sea salt and pepper. yummmmm blended in a magic bullet and in a few minutes it’s ready to spoon out like a side dish.
Turned out fantastic!
My son used to LOVE hummus but when he was 4 we found out he’s allergic to sesame seeds. I’ve tried other recipes without the tahini and this is by far the best with out it. My son is so happy he can have hummas again. Thank you!
We’re so happy to hear that!
Thanks for that recipe just tried it and outcome was delicious.
I’ve found sesame oil (dark better than light) is a perfect substitute for tahini. Especially since it is much easier to find than tahini and usually a bit less (since you use less – about 1 tbls per 16oz of beans).
As far as the value of having a recipe of hummus without Tahini goes, I personally think it’s awesome to be able to try this great recipe out because Tahini is not only hard to find…. it’s expensive as well as very high in calories. This alternative is a win/win! Thanks so much for publishing this! I’m excited to try it out!