I love me some hummus but tahini is SO expensive in Malaysia – then one day I thought, can I make hummus WITHOUT tahini?
Turns out you can!
The secret lies in a pantry staple familiar to every Asian kitchen: sesame oil.
While it may not replicate the exact taste of tahini, it’s a great substitute that gives the hummus a nutty, toasty flavour similar to tahini. After all, both tahini and sesame oil are made from toasted sesame seeds, so this swap makes perfect sense. For me, it’s close enough to the original thing but MUCH more budget-friendly. For Asians anyway!
Ingredients You’ll Need
Chickpeas: Canned chickpeas save time and work perfectly here, though if you have time, parboiling dried chickpeas is even cheaper.
Sesame oil: I used every Malaysian’s go-to sesame oil brand, Ghee Hiang. You only need a small amount because sesame oil is very strong.
Garlic: Garlic is also strong tasting, so one clove per can of chickpeas is enough for a balanced taste.
Lemon juice: A squeeze of fresh lemon juice adds acidic brightness.
Extra virgin olive oil: For smoothness and richness. Save some for drizzling later!
Cumin: A pinch adds an earthy depth that complements the chickpeas.
Water: Adjust to achieve your desired texture.
How to make hummus without tahini
Into a bowl, pour out the canned chickpeas and drain the liquid. To get a really silky hummus, you need to remove the chickpea skins. You can do this easily by filling up the bowl with water. Then rub the chickpeas with your hands. The skins will separate easily from the chickpeas and float to the top. Just scoop out the skins with a strainer.
Finally, add the chickpeas, olive oil, sesame oil, lemon juice, garlic, cumin, salt, and a little bit of water to a food processor, and blend until smooth. That’s it!
Variations and substitutions
1. Many recipes recommend adding ice cubes or ice water to improve the smoothness of your hummus.
2. I’ve used peanut butter as a substitute for tahini in hummus. It’s good but I think I still prefer the version with sesame oil (plus sesame oil is cheaper for us in Malaysia).
3. Another popular substitute for tahini is Chinese sesame paste. I’ve not used this personally, but do try and let me know how it goes!
3. Don’t discard the aquafaba (the chickpea liquid). I’ve read that it makes a great substitute for egg white in vegan recipes!
4. From this lively Thread, I learned that you CAN make a cheaper version of tahini at home. Just toast sesame seeds and blend it in a food processor with a neutral oil until you get the consistency you want.
What to serve with hummus
Hummus is incredibly versatile—you can use it as a dip, a spread, or a side dish paired with your favourite protein.
For an easy and affordable snack, I eat hummus with my own DIY “tortilla chips” using Mission Food wraps. At just RM8.50 for 8 pieces, they’re a budget-friendly option. Simply cut them into triangles and pop them into the oven at 175°C for 2–3 minutes, or until they’re perfectly crisp. So simple, yet so good!
For other Middle Eastern inspired recipes, check this out.
Hummus Without Tahini
Ingredients
- 230 g canned chickpeas drained weight from original 380g including liquid
- 1/2 tsp sesame oil
- Juice from 1/3 lemon
- 1 clove garlic
- 2 tbsp olive oil adjust as needed for taste and texture
- Salt to taste
- Pinch of cumin powder e.g., Baba’s
- 1 –2 tbsp water room temperature works fine
Instructions
- Drain the canned chickpeas and reserve the aquafaba if you want to use it in other recipes. To get a smooth hummus, remove the chickpea skins by rubbing them in a bowl of water—the skins will float to the top, making them easy to scoop out.
- In a food processor, combine the chickpeas, sesame oil, lemon juice, garlic, olive oil, cumin, and a pinch of salt. Blend until smooth.
- Add water, one tablespoon at a time, and blend until the hummus reaches your desired consistency. Taste and adjust the seasoning, adding more olive oil or salt if needed.
- Transfer the hummus to a serving bowl. Drizzle with olive oil and garnish with a sprinkle of cumin or paprika if desired. Serve immediately or store in an airtight container in the fridge for up to 3 days.