Hummus Without Tahini
My hummus skips tahini, swapping it for an affordable Asian pantry staple that works beautifully
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.
Notes
Hummus Without Tahini - Quick FAQ
1. Can you really make hummus without tahini? Yes! Using sesame oil gives a similar nutty aroma at a fraction of the cost. It won’t taste identical to tahini, but it’s delicious and budget-friendly. 2. How much sesame oil should I add? Just ½–1 teaspoon per can of chickpeas. Sesame oil is strong, so start small and adjust to taste. 3. Do I need to peel the chickpeas? Technically no — but peeling them makes the hummus much smoother and creamier. It only takes a few minutes using your water-rub trick. 4. Can I use dried chickpeas instead of canned ones? Yes. Soak overnight, then boil until soft. They’re cheaper and creamier, but canned chickpeas are convenient for quick recipes. 5. How do I make the hummus smoother? Try one or more of these: Add ice water or an ice cube Peel the chickpeas Blend longer Add a bit more olive oil 6. What can I use instead of sesame oil if I don’t have tahini? Other tahini substitutes include: Peanut butter Chinese sesame paste Homemade tahini (toasted sesame seeds + neutral oil) 7. Why does my hummus taste bland? Adjust these key elements: Add more lemon juice Increase salt slightly Add a bit more garlic Drizzle extra olive oil Hummus needs enough acidity and seasoning to shine. 8. What can I serve with hummus? Great pairings: Toasted wraps or DIY tortilla chips Pita bread Raw vegetables Grilled chicken or lamb Sandwiches and wraps 9. Can I make hummus ahead of time? Yes. Store in an airtight container for 3–4 days. Add a thin layer of olive oil on top to keep it moist. 10. What can I do with leftover aquafaba? Use it as a vegan egg white substitute — great for meringues, baking, cocktails, and homemade mayo.
1. Can you really make hummus without tahini? Yes! Using sesame oil gives a similar nutty aroma at a fraction of the cost. It won’t taste identical to tahini, but it’s delicious and budget-friendly. 2. How much sesame oil should I add? Just ½–1 teaspoon per can of chickpeas. Sesame oil is strong, so start small and adjust to taste. 3. Do I need to peel the chickpeas? Technically no — but peeling them makes the hummus much smoother and creamier. It only takes a few minutes using your water-rub trick. 4. Can I use dried chickpeas instead of canned ones? Yes. Soak overnight, then boil until soft. They’re cheaper and creamier, but canned chickpeas are convenient for quick recipes. 5. How do I make the hummus smoother? Try one or more of these: Add ice water or an ice cube Peel the chickpeas Blend longer Add a bit more olive oil 6. What can I use instead of sesame oil if I don’t have tahini? Other tahini substitutes include: Peanut butter Chinese sesame paste Homemade tahini (toasted sesame seeds + neutral oil) 7. Why does my hummus taste bland? Adjust these key elements: Add more lemon juice Increase salt slightly Add a bit more garlic Drizzle extra olive oil Hummus needs enough acidity and seasoning to shine. 8. What can I serve with hummus? Great pairings: Toasted wraps or DIY tortilla chips Pita bread Raw vegetables Grilled chicken or lamb Sandwiches and wraps 9. Can I make hummus ahead of time? Yes. Store in an airtight container for 3–4 days. Add a thin layer of olive oil on top to keep it moist. 10. What can I do with leftover aquafaba? Use it as a vegan egg white substitute — great for meringues, baking, cocktails, and homemade mayo.