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.
Well sure you can make hummus without tahini, but why would you want to?
Tahini makes the hummus taste fabulous. Yes, tahini has a short shelf life, but buy it canned(shelf life of 6 months until opened), then store the remainder out of the can in the refridgerator, where it will last a nice long time. I am bewidered by the complaints that tahini is hard to find, at least in the U.S. Good grief, freaking Walmart carries hummus. Yes, it is expensive, but a recipe for hummus is 80% chick peas, so a little goes a long way. What is life without our little joys?
Our neighbor proudly makes what he calls hummus without tahini. It was delicious with lots of cumin, but it just isn’t hummus without the flavor of the sesame tahini. I’m a bit puzzled about all the claims for short shelf life of tahini. We keep ours in the refrigerator and have no trouble with it lasting a long time. Also, Costco carries a brand of organic hummus called Pita Pal. It’s delicious. I like Sabra, too.
Hi! Your dish looks gorgeous! I wanted to know how long we could store this in the fridge. Would be helpful if you could elaborate. Cheers.
I haven’t tried this recipe as of yet but it sounds very good. I was wondering if substituting lime juice would be ok? We don’t get fresh lemons here but the little limes are readily available. Also question about the tahini–I made some and it has a different kind of taste and was wondering if that is normal. Thanks
Hi there! Nice post. I too like hummus and will be making my hummus recipe to go along with a chicken salad tonight. I have never used tahini but do use sesame seeds. The addition of roasted seasame seeds adds a nice texture to an already delicious dish! Ingredients in my recipe are:
1 can chickpeas warmed
fresh lemon juice
cummin
fresh chopped garlic cooked in olive oil
roasted crushed sesame seeds
little salt/pepper to taste
Reading thru your comments, I am wondering if it would make sense to substitute tahini for a very small amount of sesame oil- readily available and with a longer shelf life?
If I use pj in place of tahini, how much should I use?
MMMM!! That was delicious! I was always told you HAD to have tahini to make homemade hummus. But I tried this recipe tonight, and it was great! Taste better than the store bought brands.
If you have a Trader Joes around they always have very affordable fresh tahini!
I found this recipe searching for a non-Tahini hummus. I found this and what a find! I couldn’t believe this actually came out fo my kitchen. My wife (pregnant) and I eat this up constantly especially with me being on the daniel fast for Lent. I even brought it into work and shared the dish and nowe the recipe. Thanks so much and please keep ’em coming!
Thank you! Tahini is also calorie laden. I didn’t know I could just omit.
Love your presentation as well.
Hi there! I live in Greece and have no trouble finding tahini at a reasonable price. I just wanted to suggest that if you do like the taste of sesame but can’t get it or find it expensive, an idea is to toast a cup of sesame seeds in a frying pan on medium heat until golden brown and add them to your mixture. I do this whether I add tahini or not and it gives a nice flavour and texture to the hummus.
This is the first time I have made hummus at home. Just tried it and it is delicious. This is way better than the stuff in the shops and without any additives. Thank you.
That’s awesome to hear!
I have found that the tahini is used more as a filler and an alternative to olive oil. I will be doing a lecture next week at the Mid – West / Mid – East coalition on the role hummus has played in pre 1200 ad westward expansion. Looking forward to it.
Like others, I balked at making hummus at home because of the tahini. That and Sabra hummus is ungodly delicious, but then I realized I could make my own tahini by grinding up sesame seeds (which I always have on hand) and adding olive oil. And now I’m a hummus making fiend. But I still cave once in a while when it comes to Sabra but who can blame me?