Hummus Without Tahini

Sometimes it’s not about reinventing hummus—you’re just standing in the kitchen, chickpeas open, lemon on the counter, and no tahini in sight.

This version of hummus without tahini is what you make in that moment.It’s lighter, a little brighter, and more olive-oil forward than the classic. Instead of nutty sesame, you get clean chickpea flavor, lemon acidity, and garlic that softens as it blends.

If you’ve ever skipped making hummus because you didn’t want to buy a whole jar of tahini for one recipe, this one makes sense. It’s simple, practical, and still smooth enough to scoop with warm pita or spread thickly on a sandwich.

Creamy hummus with olive oil drizzle and chives, served with a lemon half and whole-grain crackers on a white surface.

Does hummus without tahini still taste like hummus?

Yes, but it’s different.
It’s lighter and more lemon-forward, with cleaner chickpea flavor.
You lose nuttiness, but gain freshness.

What can I use instead of tahini?

Nothing is required here.
This recipe is built specifically to work without substitutes like peanut butter or yogurt, which change the flavor profile.

Can I make it extra creamy without tahini?

Yes.Add more olive oil or a splash of ice-cold water, and blend longer than you think you need to.

How long does it keep?

Up to 4 days in an airtight container in the fridge.
Stir before serving and refresh with a little olive oil if needed.

Is this hummus sesame-free?

Yes.This is a fully sesame-free hummus, suitable for people avoiding sesame or tahini.

Hummus Without Tahini

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 1.5 cups
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 1 can 15 oz / 425 g chickpeas, drained and rinsed
  • 3 tbsp extra-virgin olive oil plus more for serving
  • 2 tbsp fresh lemon juice
  • 1 small garlic clove finely grated
  • 1/2 tsp ground cumin optional but recommended
  • 1/2 tsp salt or to taste
  • 2 –4 tbsp cold water as needed
  • Paprika or chili flakes for topping (optional)

Method
 

  1. Blend the base
  2. Add chickpeas, lemon juice, garlic, salt, and cumin to a food processor.
  3. Blend until coarse.
  4. Stream in olive oil
  5. With the processor running, drizzle in the olive oil.
  6. Stop and scrape down the sides as needed.
  7. Adjust texture
  8. Add cold water, one tablespoon at a time, until the hummus turns smooth and creamy.
  9. This step matters—cold water lightens the texture and helps the chickpeas break down properly.
  10. Taste and adjust
  11. Check salt and lemon.
  12. Without tahini, seasoning balance is especially important.

Notes

Use good olive oil—you’ll taste it more here
Don’t overdo the garlic; raw garlic stands out more without tahini
Cold water creates a smoother finish than room-temperature water
If you want extra creaminess, peel a few chickpeas (optional)

More Recipes

There are no reviews yet. Be the first one to write one.

​