Easy Hummus Recipe Without Tahini

Tahini-free Hummus can be thin and bland if done incorrectly. This simple and versatile recipe shows you how to make it taste delicious with simple ingredients like olive oil, onion, garlic, and rosemary. Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet.

What is hummus without tahini?

Hummus without tahini video

Ingredients & Substitutions for Hummus Recipe without Tahini

How to Make Hummus Without Tahini

Serving suggestions

Variations

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More chickpea recipes

More spreads without tahini

You can serve Hummus as a dip or spread for a delicious dinner with other small Middle Eastern and Eastern Mediterranean dishes like falafel, pita bread, baba ganoush, muhammara, tabbouleh, or Shirazi salad. Also, Hummus is easy to customize; you can swap the chickpeas and make a lentil hummus or a white bean hummus. Or add other veggies and make beet hummus, roasted red pepper hummus, roasted garlic hummus, and, as we are doing in this post, Hummus without tahini. Before attempting this recipe, you should know that tahini – a creamy paste from sesame seeds – is hugely important in the traditional hummus recipe. It enriches the Hummus with nutty, earthy flavor layers and a mild roasted sesame undertone. Tahini also enhances the creaminess of Hummus, making it more luscious, smooth, and substantial. So, making Hummus without tahini is not as simple as omitting the tahini and replacing it with olive oil. We tried that, but the Hummus turned out bland, without the depth of flavor and thick creaminess we are used to. To fix this, we cook the chickpeas with some onion, garlic, and rosemary for a few minutes before blending them in what we think is the most delicious hummus recipe without tahini.

Chickpeas

Chickpeas or garbanzo beans are the main ingredient in Hummus. You can make this tahini-free hummus recipe with canned chickpeas or dried chickpeas that you previously soaked in water for 12 hours, then boil until tender. To learn how to work with dried chickpeas, check out our step-by-step guide on how to cook chickpeas. Drain and rinse canned chickpeas well under running water if you use canned chickpeas.

Extra virgin olive oil

Use extra virgin olive oil to cook the onion and drizzle on the Hummus before serving it.

Onion

You can use white or yellow onion. Onion has the superpower of adding a ton of flavor to dishes when it’s sautéed gently in olive oil. We use it instead of the tahini to add flavor and richness to this hummus recipe without tahini.

Garlic

Opt for fresh garlic. We cook it with the onion to add more flavor to the Hummus.

Rosemary

Rosemary works beautifully with chickpeas. They are a perfect flavor match and are often used in many Mediterranean recipes (think of our pasta e ceci, chickpeas soup, and chickpea stew). We use dried rosemary here, but you can also use fresh. However, adding rosemary to Hummus is undoubtedly unconventional and non-traditional. So, if you prefer, you can substitute 1/2 teaspoon of ground cumin for the rosemary.

Lemon juice

For tangy notes that cut through the creaminess of chickpeas.

Salt

We recommend sea salt or kosher salt to taste. Optionally, you can add a couple of twists of black pepper or a pinch of red pepper flakes.

Water

As much as needed to make the Hummus creamy. Depending on the type of chickpeas, you might need more or less water. Start with 1/2 cup, and add more as required.

Fresh parsley

Fresh parsley is for garnishing the Hummus. Optionally, you can sprinkle with paprika. Heat the extra virgin olive oil in a skillet, add the chopped onion, and sauté it gently for 3 minutes. Add grated garlic and dried rosemary (or ground cumin) and cook for 2 more minutes, stirring often. Stir in the chickpeas, drained and rinsed, season them with salt, and cook them with the onion for 5 minutes, adding a splash of water if the pan gets dry. Let the chickpeas cool down slightly, then add them to a blender or food processor with cold water and lemon juice. Blend for a few minutes or until smooth. You must add more water to reach your desired texture and consistency. Taste and adjust for salt.

Mezze platter

Alternatively, you can make a large platter (mezze) with other small middle-eastern dishes like:

Baba ganoush or mutabal (eggplant dips). Taboule salad or lentil tabbouleh. Homemade falafel. Grilled eggplant or grilled zucchini. Feta cheese and olives. Pickled red onions or beets.

Use it in Fatteh

Fatteh is a layered Middle Eastern dish with Hummus, chickpeas, warm yogurt, pomegranate seeds, toasted nuts, fresh herbs, and warm pita chips. You can enjoy it as a main dish or as part of a spread and mezze in a meal. Check out our fatteh recipe.

Hummus pasta

You can also use Hummus without tahini as a delicious pasta sauce, as we do in this creamy rigatoni pasta with sautéed mushrooms. Check out our hummus pasta recipe.

Mediterranean Bowl

Make a delicious, nutritious, and fulfilling Mediterranean bowl. It’s delicious with this tahini-free Hummus, quick pickled red onions, falafel, olives, feta, pita bread, tomatoes, and cucumber. Check out our Mediterranean bowl recipe.

In a wrap or sandwich

You can use this hummus recipe without tahini as a spread in wraps and sandwiches like regular Hummus. Here’s one with lettuce, tomato, and our homemade flatbread. Check out our hummus recipe to learn everything there is to know about this delicious spread for the Middle East.

Red pepper hummus

Roasted pepper hummus is one of the most delicious hummus variations out there. You can make it with or without tahini, home-roasted, or jarred red peppers. Check out our roasted red pepper hummus recipe. However, if you can, make Hummus without tahini with dried chickpeas for a richer flavor and creamier texture. Here’s how you cook dried chickpeas. It’s easy and hands-off. Peeling the chickpeas: admittedly, we don’t do this often, but if you want the smoothest, creamiest Hummus, you might want to consider peeling the thin skin off the chickpeas. To do so, put the canned or cooked chickpeas in a bowl with water and rub the chickpeas between your hands until the skins come off. Refrigerator: transfer the Hummus to an airtight container and store it in the fridge for up to 5 days. Take it from the refrigerator 15 minutes before eating, or warm it in the microwave for 30 seconds so it’s not fridge-cold. If it is too thick on the second day, you can stir in a splash of water. Freezer: we don’t recommend freezing Hummus.

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