Hummus Without Tahini Recipe: Easy Snack Idea for Any Meal

Hummus Without Tahini Recipe Step-by-Step Kitchen Guide

I tried making this hummus without tahini one day when I ran out of sesame paste, and honestly, it turned out even smoother than I expected. This trick adds a bit of olive oil and lemon juice to balance the flavor and make it creamy. You still get that classic hummus texture, but it feels lighter and easier to eat with pita or veggies. It’s one of those quick dips you can make in minutes and still impress anyone at the table.

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Prep Time 10 minutes mins

Cook Time 0 minutes mins

Total Time 10 minutes mins

Servings: 6

Course: Appetizer, Dip, Side Dish, Snack

Cuisine: Mediterranean, Middle Eastern

Calories: 145

Ingredients Method Video Notes

Ingredients

  

• 1 can 400g chickpeas, drained and rinsed
• 3 tbsp olive oil
• 2 tbsp lemon juice fresh works best
• 1 clove garlic chopped
• 2 –3 tbsp cold water adjust for texture
• Salt to taste
• ½ tsp ground cumin optional
• Paprika and extra olive oil for garnish

Method

 

1. Drain the chickpeas and rinse them really well to remove that can liquid taste.
2. Toss them in a blender with olive oil, lemon juice, garlic, and cumin.
3. Blend it once, then stop and scrape the sides. This helps everything mix evenly.
4. Add a spoonful of water at a time while blending till you see a smooth, creamy texture forming.
5. Taste it and add a little more salt or lemon if it feels flat.
6. Scoop it into a bowl, drizzle it with olive oil, sprinkle with paprika, and that’s it, ready to serve.

Video

Notes

• I once tried this with warm chickpeas, and it blended twice as fast.
• If the mix feels too thick, don’t panic; just add water slowly while blending.
• Garlic can get strong over time, so go light at first and taste it before adding more.
• This version actually stores better in the fridge since there’s no tahini.
• Keeps well for up to 4 days when covered properly.

Seasonal Variations

• For summer, try adding roasted red peppers, which make a lighter Mediterranean-style dip.
• In winter, swap lemon for lime for a sharper, warmer flavor (source).
• Add avocado for a creamy green hummus twist.
• Sprinkle sumac or za’atar for that authentic Middle Eastern kick.
• During the holidays, use it as a dip next to roasted veggies and pita triangles.

Serving Suggestions

• Serve chilled with pita bread, crackers, or veggie sticks.
• Spread it inside wraps or sandwiches for a healthy lunch idea.
• Great as a side in grilled chicken or falafel bowls.
• Works nicely as a base spread on toast topped with cucumbers.
• Pair it with a Mediterranean mezze platter for a family dinner.

Tips & Tricks

• Always use cold water while blending, as it gives a smooth café-style finish.
• For extra creaminess, peel the chickpeas after rinsing (takes time but is worth it).
• Olive oil brand matters go for extra virgin with a mild taste.
• Adjust salt after blending, not before; the flavor balances better that way.
• Never store hummus uncovered; it loses moisture and thickens fast.

Nutrition (per serving)

• Calories: 145
• Carbs: 10g
• Protein: 4g
• Fat: 10g
• Fiber: 3g
• Sodium: 180mg

FAQs

Q1: Can I make hummus without tahini?

Yes, you can totally. Just replace the tahini with a bit more olive oil and lemon juice. It’ll still come out creamy and smooth.

Q2: What can I use instead of tahini in hummus?

You can use plain yogurt, peanut butter, or even a spoonful of olive oil. They helped make the texture soft without changing the flavor too much.

Q3: How do I make my hummus extra smooth?

Peel the chickpeas after boiling or rinsing them. Then blend them longer, adding ice-cold water slowly while mixing.

Q4: How long can Hummus last in the fridge?

It usually stays fresh for about 4–5 days in a sealed container. Just drizzle a bit of olive oil before storing to keep it from drying out.

Q5: Is hummus without tahini healthy?

Yes, it’s still full of protein and fiber from chickpeas. Skipping the tahini makes it a little lighter and lower in fat.