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
- 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.
Yum! I love hummus, and it is true that tahini can be hard to come by sometimes. Also, the price for tahini has become a bit ridiculous in the States, so it is great to have an alternative.
Beautiful photo!
You are correct Christine, the price can be quite high. Even when purchased at Middle Eastern stores.
I’ve made a white bean version without tahini that worked out well too.
In Lebanese kitchens, hummus is made without tahini and called hummus balila.
It is garnished with pine nuts and flavored with garlic, olive oil and cumin.
Thank you for the information, it’s always great to learn more about hummus.
What an exciting take on hummus…delicious!
Thank you Deeba!
I can not wait to try this recipe! I love the addition of meyer lemon. Looking forward to reading more!!
great background history, thanks for sharing..my girls love hummus, so I always try to have chickpeas onhand, great remake without the tahini..stunning plating!!
sweetlife
I have had hummus a number of ways… both with and without tahini. I love it either way… with or without tahini. With that being said, my sister is allergic to sesame, so I’m always looking for a good recipe that doesn’t call for it.
And here I may have found the ultimate one.
Thank you ladies for the great feedback. Glad to hear your tips as well.
Have you ever tried subbing peanut butter for the tahini?
Hi Brady, No I never have. But I have read that peanut butter can be substituted for tahini. Why not?
I don’t usually buy tahini because of the short shelf life and because I can never think of anything to do with besides hummus. Half the time I even make my “hummus” with white beans instead of garbanzos! But I recently learned that the combination of chickpeas and tahini forms a complete protein, which makes me look a little harder at the options. Gorgeous presentation, by the way! :)
Nancy this sounds so good and delicious! Thank you so much for sharing bit of history about hummus! I love this photo too! Well done!
What a gorgeous humus recipe! Tahini is probably the main reason people fear being able to create this delight, or better said the inability to find it. Excellent recipe!
I make all my hummus without tahini and don’t miss it either! As you said, tahini can be hard to find, plus its shelf life is very short. Love the meyer lemon here – and gorgeous presentation!
Hi Joan, I didn’t miss the tahini either, it was still so delicious. Yes I agree and thank you :)
I’ve done hummus without tahini and didn’t miss it. I think the key ingredients are the lemon and garlic — and, of course, the garbanzos and olive oil. :) I really like your plating.