Hummus Recipe Without Tahini

Hummus Recipe Without Tahini

July 11, 2016   18 Comments

This hummus recipe without tahini was developed to help people who wanted to make hummus but didn’t want to spend $9 on a jar of tahini.

Tahini is a paste made from toasted ground sesame seeds and it can usually be found in the “natural foods” section of the grocery store. It is one of those specialty items that is delicious but can cost a lot.

Hummus is one of those foods that is so simple to make and yet we buy it in plastic tubs at the store. I like to make it myself because I save money and it has a fresher flavor when compared to the packaged stuff.

The tahini substitute here is peanut butter but you could any nut butter that you have on hand. This does taste a bit different than your normal Middle Eastern hummus but I like it just as much (I am a huge fan of peanut butter).

I am always playing with food trying to make it different and easy. With my lighter guacamole I substituted tofu for some avocados and it worked! My kale pesto used kale instead of more expensive basil and I loved it (though it was not the same).

All you have to do to make hummus is toss the ingredients into a food processor and whirr! Voila! You are done. ]

Serve this with fresh vegetables, use it as a sandwich spread instead of mayonnaise, mix it with some rice, add it to your salad dressing, pour it on your cereal….Hummus is very versatile.

I like to set it out before dinner with some carrot sticks and see if my children run by and eat some.

This hummus will keep in your fridge for a while (maybe 2 weeks). I would not freeze it because it will lose its consistency. If 4 cups is too much for you, then simply make half the recipe.

Do you make your own hummus? Do you ever substitute for tahini? What do you use?

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Hummus Recipe Without Tahini

Makes 4 cups, ¼ cup per serving

2 garlic cloves, peeled
2 (15-ounce) cans chickpeas (garbanzo beans), drained (reserve ½ cup liquid from the cans) and rinsed
¼ cup extra-virgin olive oil
¼ cup creamy natural peanut butter (or almond butter)
½ lemon, or more to taste
salt and pepper to taste

Using a food processor, chop the garlic into small pieces. Add the beans, reserved bean liquid, olive oil, and peanut butter. Squeeze the lemon half into the rest of the ingredients. Blend until smooth and adjust the flavors with salt and pepper or more lemon juice.

For ¼ cup = 115 calories, 5.8 g fat, 0.9 g saturated fat, 13.0 g carbohydrates, 0 g sugar, 3.7 g protein, 2.6 g fiber, 178 mg sodium, 3 SmartPts

Points values are calculated by Snack Girl and are provided for information only.
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18 Comments:

I love homemade hummus but the tahini is very expensive and you need only a very small amount to make a batch of hummus. I am not aware of any other use for tahini other than in hummus. I've noticed commercials for Bush's beans for a new product to make "homemade" hummus. Apparently you buy a package of Bush's hummus mix and add a can of Bush's chickpeas. Wonder what the nutritional value of this product is and if it's a most cost effective way to make homemade hummus.

on July 11, 2016

I usually make a no bean, Gluten free Hummus. Great way to skip the carbs and lighter.
2 cups zucchini unpeeled and diced. ( about 2 )
1/2 cup squeezed lemon juice
1/4 cup olive oil
3/4 cup tahini, almond or peanut butter
1 clove garlic
2 tsp. cumin
Sea salt to taste
Blend all ingredients until smooth in food processor.
Makes 3 cups- stays fresh up to 5 days in the refrigerator.

on July 11, 2016

Interesting idea - I've never thought to substitute anything for tahini. I just suck it up and buy the tahini! It helps to have other uses - I found a great recipe for healthy oatmeal chocolate chip cookies from a great holistic nutritionist food blogger, Joy McCarthy:

Ingredients
6 tbsp tahini paste
1/4 tsp of sea salt
1/3 to 1/2 cup real maple syrup
1-1/2 cups oats
1 tbsp ground cinnamon
1/3 cup mini chocolate chips

Instructions
Preheat oven to 350 degrees.
Combine all ingredients together in a large mixing bowl. Stir together until fully combined. Make sure the tahini is evenly spread throughout the cookies.
Grease a baking sheet or line with parchment paper.
Drop 1 tbsp spoonfuls onto baking sheet.
Bake for 10-12 minutes or until edges are golden brown. Let cool slightly then transfer to a cooling rack.

on July 11, 2016

I've never been a huge fan of hummus but I'm going to break down and try this recipe because I am totally nuts about peanut butter! My family love the real McCoy so it will be interesting to see how they will react to this more economical version of one of their favorites!

on July 11, 2016

We make hummus about once a month. We do usually use tahini but we also use it in sauces we make when stir frying as well as in baking. However, I think both almond butter and peanut butter would be great substitutions. I also usually use lentils in place of garbanzos. This started because I overcooked some lentils and, not being one to throw good food away, decided to use them for hummus. It was even better than beans (and I just did the research to discover they contain half the carbs of beans, if you care.) Next, I had a leftover roasted beet. I mashed it up so it still had some small lumps and stirred it into the hummus. It turned the hummus red but the flavor was great. Since we started making homemade, it is difficult to go back to the store bought (which we do buy because I don't always have time to make some.)Snack Girl, do you know if we can freeze hummus?

on July 11, 2016

Tahini makes a great sauce to drizzle on roasted cauliflower, roasted winter squash, or other roasted veggies (I did onions, carrots, beets, and fennel the other day). This is a staple in our house.

Tahini sauce:
3.5 Tbsp tahini
1 Tbsp lemon juice
2 cloves roasted garlic (roast these in foil while other veg are roasting, but they are usually done sooner so you have time to make the sauce)
salt to taste
2 Tbsp water

mix all the ingredients, smashing the garlic well. Add more water as needed to make a honey-like consistency.

on July 11, 2016

Just. ...no.

on July 11, 2016

I use sesame seed oil instead of tahini....not in the same amount of course. I just drizzle some in until I reach the desired taste.

on July 11, 2016

Thanks for the recipe. I love your posts! You write in a way that is friendly and informative and simply fun. Thanks for all the research you do, and for writing an excellent book, as well. This is the one blog I read very regularly.

on July 11, 2016

@Kelly - thanks so much! I am glad you find this blog and my book helpful. Lisa

on July 11, 2016

Jan, Thanks for the recipe. That sounds great. We will try it. Also, I second Kelly's comment about this being a wonderful website and, except for the index, a great book!

on July 11, 2016

To cut out the fat and calories I use the liquid from the canned chick peas. I put the beans, a roasted red pepper from a jar, juice of a lemon, fresh ground black pepper in my ninja and add as much of that liquid as needed for consistency.

on July 11, 2016

Hiya.In the Uk you can get a small bag of sesame seeds quite cheaply.I usually lightly toast them and cool them down a bit and dump into the blender with everything else along with some chilli.I like me some hummus with atitude!

on July 11, 2016

I just made a ginger-tahini cole slaw dressing for July 4th. People loved it! Dressing is also good on salad.
3 scallions, white and light green parts only, minced
1/4 cup low sodium tamari or soy sauce
1/4 cup water
2 tablespoons tahini
1 tablespoon fresh lime juice
1 tablespoon rice wine vinegar
1 tablespoon pure maple syrup
1 1/2 tablespoon freshly grated ginger
1/2 teaspoon crushed red pepper flakes

put in a bowl and whisk together, or a mason jar and shake.

on July 11, 2016

I recently found a recipe on line for homemade tahini... haven't tried it yet, but will the next time I make hummus. at least you can store sesame seeds in the freezer so if you buy a lot of them, you won't waste them.

http://www.inspiredtaste.net/26901/easy-tahini-recipe/

on July 12, 2016

I make hummus all the time, and I make it without the tahini or any other tahini substitute. Apart from the peanut butter, my recipe looks much like yours, although I also add a generous dash of powdered cumin. My kids love it and they can take it to lunch at their peanut-free school.

on July 13, 2016

I toast sesame seeds in a dry skillet, then put them in an empty blender. Blending for a few seconds grinds them to a powder. Then add the hummus ingredients minus the tahini.

on July 19, 2016

I make tahiniless hummus for my sesame seed allergy child all the time! Mine has cumin and little bit of curry powder, a little bit of mustard and 1/2 tea spoon of sesame oil for fragrance (the seed causes allergic reaction but not the oil). We love the homemade hummus! You have so many great healthy ideas! I love your blog!!!

on July 20, 2016


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