Have you ever been excited to make homemade hummus only to discover you’re out of tahini? I’ve been there too! After several desperate pantry searches and subsequent experiments, I’ve discovered that making delicious hummus without tahini isn’t just possible—it’s downright amazing. Today I’m sharing my favorite no-tahini hummus recipe that’s just as creamy and flavorful as the traditional version.
Why Make Hummus Without Tahini?
There are several excellent reasons to skip the tahini in your homemade hummus:
- Allergies: For those with sesame allergies, tahini (which is made from sesame seeds) is off-limits.
- Availability: Tahini isn’t always readily available in every grocery store.
- Cost: Tahini can be quite expensive for a single ingredient.
- Taste preference: Some people simply don’t enjoy the slightly bitter flavor that tahini adds.
- Dietary restrictions: You might be following a specific diet that limits sesame products.
Whatever your reason, rest assured that hummus without tahini can be just as delightful as the traditional version—it just requires a few thoughtful substitutions.
The Science Behind Perfect Hummus Texture
Before diving into the recipe, I want to share some insight into what makes hummus creamy. Traditional hummus relies on tahini’s natural oils and fats to create that silky, smooth texture we all love. When we remove tahini, we need to understand what we’re missing and how to compensate.
Tahini provides: : Fat content that creates creaminess : Emulsification properties that help blend ingredients : A subtle nutty flavor profile : Additional protein content
To replace these properties, we’ll use a combination of extra olive oil, a touch of Greek yogurt for creaminess, and a careful preparation technique that includes removing chickpea skins for ultimate smoothness.
Essential Ingredients for No-Tahini Hummus
The beauty of hummus without tahini is that it requires just a few simple ingredients that you likely already have in your pantry:
- Chickpeas (Garbanzo Beans): The foundation of any good hummus, whether canned or home-cooked.
- Extra Virgin Olive Oil: When removing tahini, we’ll use a bit more olive oil for that silky texture.
- Fresh Lemon Juice: Provides brightness and acidity that balances the creaminess.
- Garlic: Adds depth of flavor and that classic hummus bite.
- Greek Yogurt (optional): My secret ingredient that adds incredible creaminess without the need for tahini.
- Cumin: For that warm, earthy flavor that defines traditional hummus.
- Salt: Enhances all the flavors and brings everything together.
- Water: For adjusting consistency as needed.
No-Tahini Hummus: The Basic Recipe
Here’s my go-to recipe for hummus without tahini, with detailed instructions to ensure yours turns out perfectly every time.
Base Recipe (Traditional Style)
| Ingredient | Amount | Notes |
|---|---|---|
| Chickpeas (canned) | 1 can (15 oz/425g) | Drained and rinsed |
| Extra virgin olive oil | 4 tablespoons | Plus more for serving |
| Fresh lemon juice | 3 tablespoons | About 1 large lemon |
| Garlic cloves | 2-3 cloves | Adjust to taste |
| Greek yogurt (optional) | 2 tablespoons | Adds creaminess |
| Ground cumin | 1 teaspoon | For authentic flavor |
| Salt | ½ teaspoon | Adjust to taste |
| Ice-cold water | 2-4 tablespoons | For consistency |
| Paprika | For garnish | Optional |
| Fresh herbs | For garnish | Parsley or cilantro work well |
Instructions:
- Prep the chickpeas: Drain and rinse the chickpeas thoroughly. For ultra-smooth hummus, remove the skins by gently pinching each chickpea (this is optional but recommended for the creamiest result).
- Combine base ingredients: In a food processor, combine the chickpeas, 3 tablespoons of olive oil, lemon juice, garlic, cumin, and salt.
- Process until smooth: Blend for 3-4 minutes, stopping occasionally to scrape down the sides of the bowl. This extended processing time is crucial for smooth hummus.
- Add creaminess: If using Greek yogurt, add it now and blend again until incorporated.
- Adjust consistency: With the processor running, slowly add ice-cold water, a tablespoon at a time, until you reach your desired consistency. For traditional hummus texture, I usually use 3 tablespoons.
- Taste and adjust: Add more salt, lemon juice, or garlic according to your preference.
- Serve with style: Transfer to a serving bowl, create a well in the center with the back of a spoon, drizzle with the remaining olive oil, and sprinkle with paprika or chopped herbs.
Secrets for Ultra-Creamy Hummus Without Tahini
After years of experimenting, I’ve discovered several techniques that elevate no-tahini hummus from good to extraordinary:
- Remove the chickpea skins: This extra step makes an enormous difference in the texture. Simply pinch each chickpea gently between your fingers, and the skin will slip right off. Yes, it takes a few minutes, but the silky-smooth result is worth it!
- Use warm chickpeas: Whether you’re using canned or home-cooked, warm chickpeas blend more easily and create a smoother result.
- Process longer than you think: Most people don’t blend their hummus long enough. I recommend a full 3-5 minutes of processing for super-smooth results.
- Add liquid gradually: Streaming in your liquid ingredients while the processor is running creates better emulsification.
- Chill before serving: Allowing the hummus to rest in the refrigerator for at least 30 minutes lets the flavors develop and the texture set.
Delicious Variations of No-Tahini Hummus
One of the wonderful things about hummus is how versatile it is. Here are some of my favorite variations that don’t require tahini:
Roasted Red Pepper Hummus
| Ingredient | Amount | Notes |
|---|---|---|
| Base no-tahini hummus | 1 batch | From recipe above |
| Roasted red peppers | ¾ cup | Jarred or home-roasted |
| Smoked paprika | ½ teaspoon | Adds depth |
| Cayenne pepper | Pinch | Optional, for heat |
Instructions: Add the roasted red peppers to the processor with the other ingredients in step 2 of the base recipe. The peppers contain moisture, so you may need less water to achieve your desired consistency.
Roasted Garlic Hummus
| Ingredient | Amount | Notes |
|---|---|---|
| Base no-tahini hummus | 1 batch | From recipe above |
| Roasted garlic | 1 whole head | In place of raw garlic |
| Black pepper | ¼ teaspoon | Freshly ground |
Instructions: Replace the raw garlic in the base recipe with an entire head of roasted garlic. To roast garlic, cut the top off a whole head, drizzle with olive oil, wrap in foil, and bake at 400°F (200°C) for 35-40 minutes until soft and golden.
Herb-Loaded Green Hummus
| Ingredient | Amount | Notes |
|---|---|---|
| Base no-tahini hummus | 1 batch | From recipe above |
| Fresh parsley | 1 cup | Packed |
| Fresh cilantro | ½ cup | Packed |
| Fresh mint | ¼ cup | Packed |
| Green onions | 2 | Roughly chopped |
| Lemon zest | 1 teaspoon | For brightness |
Instructions: Add all herbs and green onions to the processor along with the base ingredients. This variation is particularly vibrant and fresh-tasting.
Spicy Chipotle Hummus
| Ingredient | Amount | Notes |
|---|---|---|
| Base no-tahini hummus | 1 batch | From recipe above |
| Chipotle peppers in adobo | 1-2 peppers | Adjust to heat preference |
| Adobo sauce | 1 teaspoon | From the can |
| Ground coriander | ½ teaspoon | Complements the smoky flavor |
| Lime juice | 1 tablespoon | Instead of some of the lemon |
Instructions: Add the chipotle peppers and adobo sauce to the processor with the other ingredients. Start with one pepper and add more if you want more heat.
Nutritional Information
For those watching their macros or with specific dietary needs, here’s the approximate nutritional breakdown for a ¼ cup serving of the basic no-tahini hummus recipe:
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 120 | – |
| Total Fat | 7g | 9% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 0g | – |
| Cholesterol | 0mg | 0% |
| Sodium | 180mg | 8% |
| Total Carbohydrate | 12g | 4% |
| Dietary Fiber | 3g | 11% |
| Total Sugars | 2g | – |
| Protein | 4g | 8% |
| Vitamin D | 0mcg | 0% |
| Calcium | 40mg | 3% |
| Iron | 1.5mg | 8% |
| Potassium | 140mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet
Compared to traditional hummus with tahini, this version is slightly lower in calories and fat, making it a great option for those watching their fat intake.
How to Serve Your No-Tahini Hummus
Hummus is incredibly versatile and can be enjoyed in countless ways. Here are some of my favorite serving suggestions:
As a Dip:
- Fresh vegetable sticks (carrots, cucumber, bell peppers, celery)
- Warm pita bread or pita chips
- Toasted baguette slices
- Hearty crackers or flatbreads
- Pretzel sticks for a crunchy contrast
As a Spread:
- On sandwiches instead of mayonnaise
- In wraps with grilled vegetables
- On toast topped with a poached egg for breakfast
- As a base layer for avocado toast
- Inside quesadillas for a protein boost
As a Meal Component:
- In a Mediterranean bowl with quinoa, cucumber, tomatoes, and olives
- Thinned with water as a salad dressing
- As a sauce for grilled chicken or fish
- Layered in a vegetable lasagna
- Stirred into pasta for a creamy sauce alternative
Storing Your Homemade Hummus
Proper storage ensures your no-tahini hummus stays fresh and delicious:
Refrigeration: : Store in an airtight container in the refrigerator for up to 5 days : Place a thin layer of olive oil on top to prevent drying out : Let come to room temperature before serving for the best flavor
Freezing: : Yes, hummus can be frozen! Portion into small containers : Leave some headspace for expansion : Freeze for up to 3 months : Thaw overnight in the refrigerator and give a good stir before serving
Troubleshooting Your No-Tahini Hummus
Even experienced hummus makers can run into issues. Here are solutions to common problems:
Too Thick?
- Add more ice water, one tablespoon at a time
- A touch more lemon juice can thin while adding flavor
- A splash of aquafaba (the liquid from the chickpea can) works wonders
Too Thin?
- Add a few more chickpeas
- Process in a tablespoon of instant mashed potato flakes (a secret thickener!)
- Let it sit in the refrigerator to firm up
Not Smooth Enough?
- Process longer—most people underestimate the time needed
- Make sure you’ve removed the chickpea skins
- Warm the chickpeas before processing
- Consider using a high-powered blender instead of a food processor
Flavor Issues?
- Bland? Add more salt, lemon juice, or garlic
- Too garlicky? Next time, try roasting the garlic first
- Needs depth? Add a pinch more cumin or a touch of smoked paprika
- Too acidic? Balance with a tiny pinch of sugar or honey
Frequently Asked Questions
Is hummus without tahini authentic? While traditional Middle Eastern hummus typically includes tahini, variations exist throughout different regions. My version without tahini is an adaptation that maintains the spirit of hummus while accommodating different needs and preferences.
Can I use something else instead of Greek yogurt if I’m vegan? Absolutely! You can use plant-based yogurt (unsweetened), a few tablespoons of aquafaba (the liquid from the chickpea can), or simply increase the olive oil slightly for a fully vegan version.
Why is my hummus bitter even without tahini? Bitterness can come from your olive oil (especially if it’s extra virgin) or from garlic that’s been over-processed. Try using a milder olive oil or roasting your garlic before adding it.
How can I make my hummus more protein-rich without tahini? You can add a scoop of unflavored protein powder, increase the amount of chickpeas, or blend in some white beans for additional protein without changing the flavor significantly.
Can I use dried chickpeas instead of canned? Yes, and many chefs prefer it! Soak 1 cup of dried chickpeas overnight, then cook until very soft (about 45-60 minutes). This yields approximately the same amount as a 15oz can. Cooking your own chickpeas from dried can result in even creamier hummus.
My food processor isn’t very powerful. Can I still make smooth hummus? Yes! The key is patience. Process in smaller batches, blend for longer periods, and make sure to remove the chickpea skins. You can also use a blender if that’s more powerful than your food processor.
Is hummus healthy without tahini? Yes! Removing tahini actually reduces the calorie and fat content slightly. Chickpeas are still the main ingredient, providing fiber, protein, and various nutrients, making this a healthy choice.
The Final Scoop on No-Tahini Hummus
Making hummus without tahini has become one of my favorite kitchen hacks. Not only is it more accessible and allergy-friendly, but it’s also endlessly customizable to suit any palate or dietary need. The trick to success lies in understanding what tahini brings to traditional hummus and finding creative ways to achieve that same creaminess and depth of flavor through other ingredients and techniques.
Whether you’re out of tahini, avoiding sesame, or simply looking to try something new, I hope this guide helps you create delicious, smooth, and satisfying hummus that you’ll be proud to share with friends and family—or keep all to yourself (I won’t judge!).
Remember that cooking is about adaptation and making recipes work for you. So don’t be afraid to experiment with different add-ins and flavors until you find your perfect no-tahini hummus!
