Creamy Homemade Hummus Without Tahini: 5-Ingredient Recipe

Yes, you can make delicious homemade hummus without tahini! This simple 5-ingredient recipe creates creamy, authentic-tasting hummus using pantry staples you already have. Ready in 10 minutes with no special equipment required.

Why You Don't Need Tahini for Perfect Hummus

Traditional hummus recipes call for tahini (sesame paste), but many home cooks avoid it due to allergies, cost, or simply not having it on hand. The good news: tahini isn't essential for creamy, flavorful hummus. The secret lies in proper chickpea preparation and the right fat substitute.

Professional chefs and food scientists confirm that the creaminess in hummus comes primarily from well-cooked chickpeas and proper emulsification, not exclusively from tahini. When chickpeas are cooked until extremely tender and blended while warm, they release natural starches that create that signature smooth texture.

Best Tahini Substitutes Compared

When making hummus without tahini, you need a fat source that provides creaminess and helps emulsify the mixture. Here's how common substitutes perform:

Substitute	Creaminess	Flavor Profile	Best For
Plain Greek yogurt	★★★★☆	Tangy, mild	Classic flavor, high protein
Sesame oil	★★★☆☆	Nutty, strong	Sesame flavor lovers
Sunflower seed butter	★★★★☆	Earthy, mild	Allergy-friendly option
Olive oil	★★★☆☆	Fruity, robust	Mediterranean twist

The Foolproof No-Tahini Hummus Recipe

This tested recipe delivers consistently creamy results without tahini. The key is using warm chickpeas and proper blending technique.

Ingredients You'll Need

• 1½ cups cooked chickpeas (or one 15oz can, drained)
• 3 tablespoons plain Greek yogurt (full-fat for best results)
• 2-3 tablespoons ice water
• 2 tablespoons fresh lemon juice (about 1 large lemon)
• 1 large garlic clove, minced
• ½ teaspoon ground cumin
• Salt to taste
• 2-3 tablespoons extra virgin olive oil

Step-by-Step Instructions

1. Prepare chickpeas: If using canned chickpeas, rinse thoroughly and remove any loose skins. For extra-creamy results, simmer canned chickpeas in water for 20 minutes with ½ teaspoon baking soda.
2. Warm ingredients: Place chickpeas in food processor with lemon juice, garlic, cumin, and salt. Process for 1 minute until mostly smooth.
3. Add yogurt: With processor running, slowly add Greek yogurt and 2 tablespoons ice water. Blend for 2 minutes.
4. Emulsify: While processor runs, slowly drizzle in olive oil. Add additional ice water (1 tablespoon at a time) until desired consistency is reached.
5. Final blend: Process for 3-5 minutes total until completely smooth and creamy. Taste and adjust seasoning.

Troubleshooting Common Issues

Even with this simple recipe, you might encounter these common problems:

Grainy Texture

Cause: Undercooked chickpeas or insufficient blending time
Solution: Simmer chickpeas longer with baking soda, and process for full 5 minutes. The ice water helps create a smoother texture by cooling the mixture during blending.

Too Thick

Cause: Not enough liquid
Solution: Add ice water one tablespoon at a time while processor runs. Never use room temperature water as it breaks the emulsion.

Bland Flavor

Cause: Under-seasoning or low-quality ingredients
Solution: Use fresh lemon juice (not bottled), quality olive oil, and let flavors meld for 30 minutes before serving. A pinch of smoked paprika enhances depth.

Serving Suggestions and Variations

Enjoy your homemade hummus without tahini in these delicious ways:

• Classic Mediterranean: Drizzle with olive oil, sprinkle with paprika, and serve with warm pita bread and cucumber slices
• Roasted Red Pepper: Blend in ½ cup roasted red peppers for a vibrant twist
• Garlic Lover's: Add an extra garlic clove and a pinch of garlic powder
• Herb Infused: Stir in 2 tablespoons fresh parsley or dill after blending

Storage Tips for Maximum Freshness

Store your no-tahini hummus properly to maintain flavor and texture:

• Keep in an airtight container with plastic wrap pressed directly on the surface to prevent oxidation
• Refrigerate for up to 5 days
• Freeze in portion-sized containers for up to 3 months (thaw in refrigerator)
• Revive leftovers by stirring in a teaspoon of water or lemon juice

Frequently Asked Questions

Can I make hummus without tahini and yogurt?

Yes, you can substitute Greek yogurt with sunflower seed butter, avocado, or extra olive oil. Sunflower seed butter provides the closest texture match while avocado adds creaminess with a slightly different flavor profile. For best results with olive oil alone, increase to ¼ cup and add 1 tablespoon water.

Why is my no-tahini hummus bitter?

Bitterness usually comes from over-processing garlic or using old chickpeas. To prevent this, mince garlic finely and let it sit in lemon juice for 5 minutes before blending. Always use fresh chickpeas - canned chickpeas older than 6 months can develop off-flavors. Adding a pinch of sugar balances bitterness if it occurs.

How do I make hummus without tahini creamy like store-bought?

The secret to ultra-creamy texture is using warm chickpeas and processing for the full 5 minutes. The baking soda trick (½ teaspoon when simmering chickpeas) breaks down skins for smoother results. Ice water during blending creates an emulsion that mimics tahini's effect. Don't skip the resting time - let hummus sit 30 minutes before serving for flavors to meld and texture to improve.

Is hummus without tahini healthy?

Absolutely. This no-tahini version maintains all the nutritional benefits of traditional hummus - high in plant-based protein, fiber, and healthy fats. By using Greek yogurt instead of tahini, you get additional protein and probiotics. One serving (2 tablespoons) contains approximately 50 calories, 2g protein, and 3g healthy fats, making it an excellent snack or spread option.