This easy 5-minute homemade hummus recipe without tahini is so creamy and delicious, no one will know what's missing. Use it as the base for making Mediterranean loaded hummus or with some freshly baked pita chips.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Why make this homemade hummus recipe without tahini? Well, for starters, it's perfect for anyone with a sesame allergy! And if you just don't like tahini, this recipe is for you too!
Of course, you can always make your own tahini paste with just two ingredients if you simply don't have any on hand. Alternatively, you can omit it entirely or substitute it with something else! Let's go over some options.
Jump to:
Best Tahini Substitutes For Hummus
When making this homemade hummus without tahini recipe, technically, you can simply omit the tahini. However, if you want to maintain the creaminess and/or nuttiness of a more traditional hummus recipe, there are lots of good substitutes.
Peanut Butter
This is what I chose to use, as the nutty flavor profile and creamy texture are similar to tahini, and you probably already have it in your pantry!
Sunflower Seed Butter
This is probably the closest alternative in terms of flavor and texture, but it's a bit harder to find. You could also use cashew or almond butter.
Nuts or Seeds
You can make a tahini-like paste by blending sunflower seeds or nuts such as peanuts, almonds, walnuts, etc.
Tofu
Silken tofu or soft tofu can replace the creaminess of tahini while also adding protein and keeping it vegan. You could also use firm tofu, but it'll give the hummus a slightly grainier texture.
Greek Yogurt
Another good alternative if you want a creamy, tangy hummus with a bit of added protein, but not the closest alternative in terms of flavor. Or make some homemade yogurt instead.
Ingredients & Substitutions
- Chickpeas: Canned chickpeas (garbanzo beans), not the dried kind.
- Peanut butter: This is my tahini substitute of choice. Feel free to omit or substitute according to your preferences.
- Lemon: Fresh lemon juice is a must; lemon zest is optional.
- Garlic: And it better be fresh!
- Olive oil: Avocado oil works too.
- Seasonings: This recipe absolutely needs salt, but I also recommend adding a little cayenne or paprika on top before serving. You can also add cumin and/or red pepper flakes.
- Dill (optional): Fresh parsley is an excellent alternative.
How To Make Hummus Without Tahini
Step 1: Drain chickpeas, reserving 2-3 tablespoons of liquid (aquafaba) for later use. Add chickpeas, olive oil, peanut butter, garlic, and salt to a food processor and pulse until consistent.
Step 2: Add lemon juice and fresh dill, and blend until smooth, adding aquafaba as needed to achieve the desired texture.
Step 3: Plate hummus, using a rubber spatula to create swoops across the top. Drizzle remaining olive oil and garnish with a sprinkle of cayenne and a pinch of fresh dill. Optionally, serve with smoked kalamata olives, cucumber slices, and pretzel pita chips.
FAQs
What is aquafaba?
Aquafaba is a fancy name for the starchy liquid found in a can of cooked chickpeas (or the liquid left behind after cooking dried chickpeas). It has a wide range of culinary uses, especially in vegan dishes, and can help add body and creaminess to many recipes.
Is hummus still good without tahini?
Yes, hummus without tahini is still delicious. In fact, many recipes omit tahini altogether or substitute it with other seed/nut butters.
Can you make hummus with dried chickpeas?
Absolutely, but you'll have to cook them first, which can be quite time-consuming.
Are chickpeas and garbanzo beans the same thing?
Yes, chickpeas and garbanzo beans are the exact same thing. The name "chickpea" comes from the Latin word "cicer", while "garbanzo" is a Spanish-derived term for the same legume. The two terms are interchangeable, and you'll often see them both used on packaging in the United States.
Can you make hummus without a food processor?
Yes! A high-speed blender works as well, though you may need to scrape down the sides more frequently and add a little extra liquid to help it blend.
More Hummus Without Tahini Recipe Ideas
There are many unique directions you can take this homemade hummus recipe without tahini. Here are a few suggestions:
- Make it into a roasted red pepper hummus
- Stir in some green harissa or this red harissa substitute.
- Mix in some guacamole! Yes, seriously!
- Garlic hummus - like regular hummus, but with the amount of garlic cranked way up.
Serving Suggestions
Use this homemade hummus without tahini as a spread on sandwiches, flatbreads, and wraps. It's also great in a falafel bowl or used in the dressing for this Greek cucumber salad.
Serve it as a dip with this Greek pita bread recipe, tortilla chips, crackers, or pretzels. Fresh veggies like cucumbers, bell peppers, carrots, celery, and tomatoes are great here too.
Add it to an Easter charcuterie board or snack on it while sipping tamarind margaritas.
You may also enjoy this hummus recipe without tahini alongside other Middle Eastern and Mediterranean dishes like dolmadakia, a sabich sandwich, or this doner kebab recipe.
Pro Tips
- For a somewhat rustic hummus, blend for about a minute, but if you prefer a super smooth consistency, blend for 2-3 minutes.
- For best results, allow the hummus to rest for 30 minutes before serving, as this gives the flavors time to meld.
- If making ahead of time, spread the hummus in a shallow container and top with a thin layer of olive oil before refrigerating. This prevents the surface from drying out and keeps the hummus looking and tasting fresh for several days.
- Refrigerate leftovers in an airtight container for up to 4-5 days.
- You can also freeze hummus in an airtight container for up to 3 months. Thaw overnight in the fridge and stir well before serving.
More Middle Eastern Dip Recipes
If you enjoy this hummus recipe without tanini, check out these other tasty Middle Eastern dips!
Did you make this recipe?
Recipe
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Ingredients
Equipment
Method
- Drain chickpeas, reserving 2-3 tablespoons of liquid (aquafaba) for later use. Add chickpeas, olive oil, peanut butter, garlic, and salt to a food processor and pulse until consistent.
- Add lemon juice and fresh dill, and blend until smooth, adding aquafaba as needed to achieve the desired texture.
- Plate hummus, using a rubber spatula to create swoops across the top. Drizzle remaining olive oil and garnish with a sprinkle of cayenne and a pinch of fresh dill. Optionally, serve with smoked kalamata olives, cucumber slices, and pretzel pita chips.
Nutrition
Notes
- For a somewhat rustic hummus, blend for about a minute, but if you prefer a super smooth consistency, blend for 2-3 minutes.
- For best results, allow the hummus to rest for 30 minutes before serving, as this gives the flavors time to mingle.
- If making ahead of time, spread the hummus in a shallow container and top with a thin layer of olive oil before refrigerating. This prevents the surface from drying out and keeps the hummus looking and tasting fresh for several days.
- Refrigerate leftovers in an airtight container for up to 4-5 days.
- You can also freeze hummus in an airtight container for up to 3 months. Thaw overnight in the fridge and stir well before serving.
Nena Sterner says
We hope you enjoy this recipe!