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If you're craving hummus but don't have any tahini on hand, this Basic Hummus Without Tahini is the answer! It's an easy to make tahini-free hummus with common ingredients you probably already have in your kitchen. Enjoy this hummus with no tahini as a dip with your favorite chips, crackers or veggies or even as a spread for a sandwich or wrap!
OK, I'll cut to the chase.
I, Sherri Hall, do not like tahini.
So, for me, not only is this tahini-free hummus conveniently made with ingredients most people typically already have, it also satisfies my preference to not eat tahini.
Of course, tahini is a paste made from ground sesame seeds and is used in traditional hummus recipes.
As I've mentioned before in my post for my green olive hummus, you either love it or you could live without it. I am definitely someone who falls in the latter category.
Because tahini helps make hummus smooth and creamy, I had to figure out how to get the right texture without it.
In some of my other hummus recipes, adding certain ingredients such as olives, roasted garlic and avocados helped keep these dips smooth.
But this simple hummus wouldn't have any of those things, so...
How do you make hummus creamy without using tahini?
Well, I enlisted the help of my new best friend...
Aquafaba is the liquid found in a can of chickpeas.
And, it's not only been working wonders in my baked goods like my vegan, gluten-free brownies and my vegan, gluten-free cookies, but it also did the trick to keeping this tahini-free hummus smooth and creamy.
But that's not all!
Another tip for making a smooth hummus (as I've suggested in some of my other hummus recipes) is to remove the skins from the chickpeas.
Yes, it's tedious, but trust me, it's worth it. Of course, you don't have to do it, but I do recommend it.
How to make tahini-free hummus
If you are going to be removing the skins from your chickpeas, do that first. To do so, simply rub each chickpea one at a time gently between your fingers and the skin will fall right off.
Next, add the chickpeas, garlic, cumin, paprika, salt and lemon juice to your food processor.
Process on high speed, slowly adding the olive oil followed by the aquafaba.
You will have to stop here and there to scrape the sides. Continue to process on high speed until smooth and creamy.
Garnish with additional paprika, fresh parsley, or however you desire.
How to enjoy this hummus
Enjoy this basic hummus as a dip with tortilla chips, crackers or veggies or even as spread for your favorite sandwich or wrap.
Storing the hummus
Store in an airtight container in the refrigerator for up to 3 days.
Basic Hummus Without Tahini [Gluten-Free, Vegan]
- 1 (15 oz) can no salt added chickpeas, drained and rinsed with 2 tablespoons of the liquid from the can reserved (remove chickpea skins if desired)
- 1 clove garlic, peeled and roughly chopped
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- ½-3/4 teaspoon kosher salt
- 2 tablespoons freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- 2 tbsp aquafaba (canned chickpea liquid)
- Add chickpeas, garlic, cumin, paprika, salt and lemon juice to the bowl of a food processor.
- Begin processing on high speed.
- While processing, slowly add the olive oil through the feed tube, stopping to scrape down the sides as needed.
- Continue processing on high speed and slowly add the aquafaba through the feed tube, stopping to scrape down the sides as needed.
- Process on high speed until smooth and creamy and no chunks remain, stopping to scrape the sides as needed.
- Once the hummus has a smooth consistency, transfer to serving bowl and garnish as desired.
(Please refer to the post above for instructional photographs for this recipe)
This post originally appeared on Watch Learn Eat on April 16, 2015. It has been republished to reflect both recipe and photo revisions. Changes to the story were also made.
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