Craving hummus but out of tahini? Make homemade hummus without tahini instead. It works beautifully, and if you avoid sesame for allergy reasons, I have a great substitute for you. This creamy Mediterranean-style hummus comes together in minutes in a food processor, with turmeric and za'atar for beautiful color and extra flavor. It's a fresh way to change up your usual hummus routine and satisfy that afternoon snack craving.
While there are plenty of hummus brands at the store, homemade hummus is easy to make with just a few pantry ingredients and a food processor. It's popular for good reason: hummus is nutritious, protein-packed, plant-based, and incredibly versatile for snacks and meals. For extra-creamy hummus, try my easy trick-simmering the chickpeas with a little baking soda to help loosen the skins before pureeing.
↓ Recipe
Homemade Hummus Recipe No Tahini Highlights
- Simple ingredients - Made with basic pantry staples and no tahini.
- Stays fresh - Keeps well in the fridge for up to a week.
- Healthy and versatile - Perfect as a nutritious snack or part of a mezze platter for a get-together appetizer spread.
Ingredients You'll Need
- Garlic - Use fresh garlic cloves or garlic paste from a tube.
- Chickpeas - Also called garbanzo beans, canned chickpeas make this recipe quick and easy. And save the aquafaba (bean liquid).
- Baking soda - To simmer the chickpeas and remove the skins for extra-creamy hummus.
- Sunbutter - Sunflower seed butter is a great tahini substitute and makes the hummus creamy and rich.
- Olive oil - Use extra virgin olive oil, or try a lemon olive oil for even more citrus flavor.
- Lemon - Adds fresh, tangy flavor and helps the hummus blend smoothly.
- Spices - Ground cumin and coriander add warmth, while za'atar is optional but delicious.
- Fresh herbs - Chopped parsley or cilantro make a fresh, colorful garnish.
Chef's Tip: What Is Za'atar? - Za'atar is a Mediterranean spice blend made with sumac, toasted sesame seeds, salt, cumin, and dried herbs such as thyme, oregano, and marjoram. It's wonderful sprinkled over chicken, fish, vegetables, and tomatoes, or mixed with olive oil for a simple dressing or spread. You may also see it spelled zahtar or zaatar.
Substitutions and Variations
- For golden hummus - Add a little turmeric for warm color and earthy flavor. The lead photo is golden hummus with turmeric.
- More tahini substitutes - Try cashew butter, or almond butter for a similar creamy texture (but the flavor will be a bit different).
Chef's Tip - Why the Baking Soda Works: Simmering canned chickpeas with a little baking soda for 15 to 20 minutes before blending changes the pH and helps break down the pectin in the chickpeas, softening them further and loosening the skins to discard. This trick gives you a smoother, creamier hummus with less graininess. After simmering, rinse under cold water and gently swish to release some of the skins before blending.
How to Make Homemade Hummus No Tahini
Step 1 - For extra creamy tahini start by simmering the chickpeas 15-20 minutes in enough water to cover adding ½ teaspoon of baking soda. Rinse the simmered beans to remove any soapy taste from the baking soda and shake the strainer to remove most of the skins.
Step 2 - With the food processor running, drop the garlic cloves in through the feed tube to chop fine, or use a microplane zester to turn it into a paste.
Step 3 - Stop processor and add all of the rest of the ingredients. Puree until creamy, taste, and adjust seasoning to your preference. If you need to thin it, add a tablespoon at a time of the saved aquafaba (the liquid from the can).
Serving Suggestions
Serve homemade hummus with pita wedges, pita chips, or an array of fresh raw veggies. Serve immediately or hold in the refrigerator for up to 5 days.
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📖 Recipe
Homemade Hummus Without Tahini
Equipment
Ingredients
- 1-2 garlic cloves peeled
- 30 ounces chickpeas (aka garbanzo beans) 2 15-ounce cans, drained
- ⅓ - ½ cup reserved aquafaba or water
- ¼ cup sunbutter
- 4 tablespoons extra virgin olive oil divided use
- 1 lemon juiced
- 1 teaspoon cumin
- 1 teaspoon turmeric optional
- 1 teaspoon coriander
- ¼ teaspoon sea salt
- ¼ teaspoon ground black or white pepper
Optional Garnishes
- 2 teaspoons za'atar
- 2 teaspoons chopped parsley or cilantro
Instructions
Simmer the chickpeas
- Drain the chickpeas reserving the canned juices (called aquafaba). Add them to a pot and cover with water, Add the baking soda. Simmer for 15-20 minutes. Drain in a sieve or colander, rinse, and shake off the skins. If a few remain, don't be concerned.
Make the hummus
- With the food processor running, drop the garlic cloves in through the feed tube to chop fine.Stop processor and add all of the rest of the ingredients. Start with 5-6 tablespoons of water and add more depending on how creamy you want the hummus. Serve immediately or hold in the refrigerator for 4-5 days in an airtight container.
Notes
Nutrition
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Linda Chin says
Very tasty and creamy!
Denise says
I love the color of that humus! Thank you for recipe!
Sally Cameron says
Thanks Denise. It does look quite appetizing with the turmeric!