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Hummus recipe without tahini is super simple to make and makes a deliciously easy and healthy dip that goes with almost any snack.

Hummus is a superfood in today's world with number of health benefits. The healthy ingredients like mashed chickpea, olive oil and tahina made from sesame seeds. The recipe of hummus dates back to 13th century in the Arab world.
This Middle Eastern dip is healthy comfort food when served with freshly baked pita bread. My hubby developed the loves of hummus during his stay in Middle East and since then we try to add this healthy dip as sides to the dinner table.
The chickpea or garbanzo beans are the same beans, here's my another side dish of these bean, the chana chaat.
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How this recipe works?
A big part of hummus making is soft mushy chickpeas that can be easily blended into a smooth paste.
Similarly, making a smooth tahini sauce by grinding sesame seeds finely is necessary. Since tahina has better shelf life you can do it in large batches and store in fridge.
To make hummus without tahini, you can switch tahina with olive oil.
Next, you need to create a balance of acid, salt, and fats. Always add little lemon juice, salt, and some olive oil for best taste. If you are a fan of garlic add some roasted or fresh garlic paste too. Greek yogurt can be skipped if you are vegan.
Do a taste test and adjust as needed. Another most important tip is letting hummus rest for 3-4 hours before serving. Garlic Hummus tastes best the next day.
Ingredients
Hummus without tahini is basically made of chickpea, sesame seeds, and extra virgin olive oil. Apart from the major ingredients garlic, lemon, yogurt, and salt are used to season the dip.

How do you make it?
This recipe is great for those who wish to make hummus from scratch. And I bet once you've enjoyed the taste of this freshly toasted sesame tahini and extra virgin olive oil. You won't touch the store-bought stuff.
Steps to make tahini
Here's an easy recipe for tahini, in case you want to make your own. Otherwise you can substitute extra virgin olive oil in the recipe to make hummus without tahina.

- Roast sesame seeds in a pan on medium heat till lightly golden. Be vigilant and stir constantly, sesame can burn quickly. Transfer to a plate and let it cool for a few minutes.
- Now, grind sesame seeds into powder.
- Add 2 tablespoons of olive oil. Scrap the sides and blend more, about a minute to make a paste
- Tahini is ready.
Steps to make hummus

In the pictorial, I'm showing how to make easy hummus recipe in a blender.
- In a food processor, add tahini paste, olive oil, yogurt, garlic, salt, ice, and lemon juice at the bottom.
- Then add chickpea, about ยผ cup chickpea water from can or from boiled chickea pot. Blend for 5 minutes with intervals and scraping in between. If the mixture comes stops moving, add 1 tablespoon warm water, only if needed.
- Blend all into a very smooth paste.
- Transfer hummus to a flat bowl. Smooth the surface with the back of the spoon while pressing inwards to make a well for oil. Drizzle some olive in the center. Garnish with chickpea and sumac or paprika.
How to boil soft chickpeas?
You can use canned chickpeas for this recipe. If you wish to use boiled raw chickpeas, (which is easy and healthy) below are the step for soft-boiled chickpeas.
Tip: For a super smooth hummus, you need super soft chickpeas. If chickpeas are hard, your blending will be long and troublesome and you'll never get that smooth texture.
- Soak ยพ cup raw chickpea in warm water for two hours. Also, add ยผ teaspoon of baking soda.
- Discard water and wash chickpea.
- Boil washed chickpea in new water with 1 teaspoon of salt on a medium flame for 60-90 minutes until very soft. Add just enough water to cover the chickpea.
- You can cook in a pressure cooker in an instant pot to speed up the cooking.
- Store any excess water and the chickpea in the fridge or freeze.
Tip: Freshly boiled warm chickpeas blend easily into paste than cold chickpea.
Tip: Always boil a large batch of chickpeas in advance and freeze. So can make hummus quickly whenever the craving strikes. You can also use chickpea to make Lebanese Moussaka.
Expert Tips
Hummus without tahini: I have shared recipe of tahina so can make hummus with your homemade tahini.
But incase you don't like tahini or want to avoid sesame seeds. Just use extra virgin olive instead of tahini. The flavor will be different but still delicious as major part of tahini is again olive oil. And since I've tried it, I know it still tastes great without any tahini.
Storage: Hummus is best stored in fridge for 3-4 days in an air tight plastic container. once it start giving off flavor and smell discard it.
Reheating Leftover Hummus: The chickpea tend to absorb more and more moisture with time that results in thickening of hummus. So while reheating, add 1-2 teaspoons of water to bring it back to original consistency. Mix well and reheat in microwave for 30 seconds or until it is warm and enjoyable.
Freezing: Hummus freezes very well for 2 months. Just put it in a freezer bag and seal it tightly.
Variations:
While I'm big fan of classic plain hummus. These variations are quite popular and can added in the blender along with chickpea.
- Peanut butter: This is natural match for hummus and helps increase protien content of hummus giving it a nutty flavor. Almond butter also works well.
- Beetroot: This veggie gives pink color and sweeter taste to hummus. Great option for pink theme parties.
- Cilantro lemon: If you love cilantro then this will be a hit. Parsley can be added as well. Blend herbs before hand and them add to hummus for easy grinding.
- Roasted pepper: If you are paprika fan then this along with some curry powder is a great addition.
- Jalapeno: For spice lover, jalapeno is a hit.
- Other veggies: Other veggies that can be added are boiled pumpkin, sweet potato or carrot to increase nutritional value of hummus.

Serving suggestions
Hummus is a middle eastern sideline that tastes heavenly with a number of carbs and veggies.
- pita bread or pita chips
- tandoori naan
- chip or crackers
- a sideline with grilled meat
- fresh vegetables like zucchini, carrot, beetroot
There are other variations to basic hummus recipes, you can find more ideas in this round-up here.
FAQ
You can substitute tahini with olive oil as major part of tahini is extra virgin olive oil. You'll miss a bit of nutty flavor of sesame seeds in finished hummus. You can also make your own tahini with just two ingredients that sesame seeds and olive oil.
No! you can make hummus without tahini. You'll miss some of the nutty flavor but it still tastes great.
Hungry for more? Check these!
If you try hummus recipe without tahini, I'd LOVE to hear your feedback in the comments. Most 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
๐ Recipe

Hummus Recipe without Tahini
Ingredients
Tahini sauce
- ยผ cup sesame seed, substitute with 1 tablespoon olive oil
- 2 tablespoon extra virgin olive oil
For Hummus
- 2 tablespoon lemon juice, or more
- 2 tablespoon yogurt
- 3 tablespoon extra virgin olive oil, more for serving
- 2-3 cloves garlic , or ยฝ tablespoon garlic paste
- ยฝ teaspoon salt
- 2 ice cubes
- 1ยฝ cup chickpeas, boiled very soft, or canned
- a pinch of paprika , or sumac for garnish
Instructions
For Tahini (if making hummus without tahini skip these steps and use extra virgin olive oil only.)
- Roast sesame seeds in a pan on medium heat till lightly golden, stirring constantly.
- Blend the sesame seed in a blender into a fine powder.
- Add two tablespoons of olive oil and blend further till it forms a thick runny paste. Tahini is ready.ย
Make Hummus in a Blender
- Place the wet ingredient like olive oil, yogurt, and lemon juice and prepared tahina at the bottom of the blender. Then place the ice, garlic, and salt. Finally, place the chickpeas and blend. (If skipping tahini step just use extra olive oil mentioned in tahina ingredients.)
- Scrap and blend again with intervals for five minutes until smooth. If the mixture stops moving, add 1-2 tablespoons of warm water only if needed.
Assemble
- Fill a wide bowl or soup plate with hummus. With the back of spoon press hummus and turn the bowl with other hand in a circular motion to make a well in hummus.
- Add 1-2 tablespoon olive oil in hummus well. Garnish with paprika, and herbs.
Notes
- Hummus without tahini: I have shared recipe of tahina so can make hummus with your homemade tahini.
- Storage: Hummus is best stored in fridge for 3-4 days in an air tight plastic container. once it start giving off flavor and smell discard it. Reheating Leftover Hummus: Add 1-2 teaspoons of water to bring it back to original consistency. Mix well and reheat in microwave for 30 seconds or until it is warm. Freezing: Hummus freezes very well for 2 months. Just put it in a freezer bag and seal it tightly.
- Salt: If your boiled chickpea is already salted, then add very little or no salt.
- Veggies addition: You can add avocado, roasted red pepper, cilantro, baked sweet potato, and baked beet to this basic hummus recipe. Add any one of these veggies and blend it until smooth. These are great ways to add nutrients but I like authentic version best.
mrsoddbonesblog says
This recipe is so easy and simple to follow with no fancy techniques- even my 'Man of the house' can follow! Thanks for sharing.
Mrs Oddbones
Mariam Sodawater says
Thank you so much dear. Appreciations are great motivation.
soulanceblog says
Cant wait to try this. I will follow your blog for more recipes ๐
Mariam Sodawater says
Thank you so much.