Hummus is a popular Middle Eastern dip or spread made primarily from cooked, mashed chickpeas (also known as garbanzo beans) blended with tahini, olive oil, lemon juice, garlic, and salt. It’s enjoyed as a snack or appetizer and is often served with pita bread or vegetables for dipping. The game changer for me was to realize that I could substitute the tahini for other types of oils (or even make hummus without oil at all) – a need that came about due to my health goals. For ardent lovers of this dip, hummus without tahini may sound “off”, but I think it is worth a try. Maybe you will enjoy it as much as we do in our house.
Why the preference for making hummus without tahini?
- In my case, I needed a much lower fat version of this dip for both health and a fasting discipline.
- Some people have allergic reactions to sesame seeds – the main ingredient of tahini.
While you can substitute tahini with other items like peanut butter. This may not always work for the abovementioned reasons and personal preferences.
Quickest & Easiest Hummus Without Tahini Recipe
You will need:
- Cooked or tinned Chickpeas (keep some of the water) – I refer to chickpeas as the “cauliflower of the Lent”. During this season, animal products are off the table, but you do find yourself seeking comfort in this versatile food source. When not using them to make this dip, I make delicious stews with it. Chickpeas are a good source of plant-based proteins and are very easy on the taste buds.
- Olive oil – this becomes my substitute for the tahini. In the traditional recipe, olive oil is used side-by-side with tahini. It adds to the smooth texture and richness of hummus.
- Garlic powder – crushed garlic cloves should work just fine. The pungent smell of garlic adds depth to the hummus taste profile. Use it sparingly to avoid overpowering the other ingredients.
- Vegetable seasoning/herbs and spices (optional) – whatever you use to season your chickpeas should work with the hummus. Even herbs and spices like herbs and paprika will go a long to a flavorsome hummus.
- Salt
- A blender
Hummus Without Tahini
Equipment
- Blender
Ingredients
- 410g cooked or tinned chickpeas (keep some of the water)
- 30 ml olive oil
- Garlic powder (use sparingly)
- Salt to taste
Instructions
- Drain water from the cooked or tinned chickpeas (keep some aside).
- Transfer the chickpeas into a blender.
- Add olive oil, garlic, and salt.
- Blend at high speed. You may find it difficult to achieve a smooth texture due to almost no liquid in the blender. Keep adding a little of the chickpea water until you achieve your desired smoothness.
- If using as a dip, transfer to bowl and garnish with paprika, or parsley (if desired), or even add your favorite topping like cherry tomatoes (optional).
- Serve with pita bread, or use as a spread.
Does hummus taste the same without tahini?
I don’t know if that can be answered subjectively, but I have not noticed much difference between this homemade tahini recipe, and the store-bought version. I have enjoyed both, equally.
How long does homemade hummus last?
The rule of thumb is 4 days, but I did keep mine for a little longer. The key is to store it in an airtight container.
Can I freeze my homemade hummus?
Yes! I have done it several time. It is best to let it thaw naturally. Initially, I was afraid that I would lose the texture, and would need to add more oil to get back it back. That was unnecessary. Once thawed completely, simply stir it to get the texture back.
What do you eat hummus with?
While I keep referring to humus as a dip, I use it primarily as a sandwich spread, and sometimes to make my favorite vegan creamy pasta.
Hummus is incredibly versatile and can be enjoyed in various ways. Here are some popular options for what to eat hummus with:
- Pita Bread: Pita bread is a classic accompaniment to hummus. You can simply tear off a piece of pita and use it to scoop up the hummus.
- Vegetables: Hummus pairs well with a variety of fresh vegetables such as carrot sticks, cucumber slices, bell pepper strips, cherry tomatoes, and celery sticks. It’s a healthy and delicious option for dipping.
- Crackers or Chips: You can serve hummus with your favorite crackers or chips for a crunchy and satisfying snack. Whole grain crackers, pita chips, tortilla chips, or even vegetable chips work well.
- Sandwiches and Wraps: Spread hummus on bread or wraps as a tasty alternative to mayonnaise or mustard in sandwiches and wraps. It adds creaminess and flavor to your favorite fillings.
- Salad Dressing: Dilute hummus with a bit of water or lemon juice to create a creamy salad dressing. It’s a delicious way to add protein to your salads.
- Grilled Meats or Falafel: Hummus can be used as a flavorful sauce or condiment for grilled meats like chicken or lamb. It’s also a common topping for falafel sandwiches or wraps.
- Eggs: Spread hummus on toast or bagels as a nutritious alternative to butter or cream cheese. It pairs well with scrambled eggs, poached eggs, or sliced hard-boiled eggs.
- Pizza Topping: Use hummus as a pizza sauce alternative for a unique and delicious twist. Spread hummus on pizza dough and top with your favorite vegetables and cheese before baking.
These are just a few ideas, but the possibilities for enjoying hummus are virtually endless. Experiment with different combinations to find your favorite way to enjoy this versatile and delectable dip!
Wanna turn this into an oil free hummus?
Forego the olive oil but still keep the rest of the seasonings. The chickpea water will come in very handy in this instance.
Hummus has become a must have in my kitchen. I hope you find this recipe just as useful as I do!
