What can I substitute for tahini in my hummus?

You have several good options if you want to skip tahini. Smooth almond butter, cashew butter, peanut butter, or sunflower seed butter can all add creaminess and a mild nutty flavor similar to tahini. You can also use a combination of olive oil and a bit of Greek yogurt if you eat dairy, which creates a rich, tangy texture. In this hummus recipe without tahini, you can start with olive oil and aquafaba, then add 1–2 tablespoons of your favorite nut or seed butter only if you want extra richness. Bottom line: Use nut or seed butters, Greek yogurt, or just olive oil and chickpea liquid as simple tahini substitutes in hummus.

Can you make good hummus without tahini?

Yes, you can absolutely make delicious hummus without tahini. Chickpeas, lemon, garlic, olive oil, and salt provide plenty of flavor on their own, and blending them with a bit of aquafaba or water creates a creamy texture. Many home cooks actually prefer hummus without tahini because it tastes lighter and lets the lemon and garlic stand out more. If you miss the deeper nutty notes, you can always add a small amount of almond or sunflower seed butter to get closer to the original taste. Bottom line: With good seasoning and enough blending, hummus without tahini can be just as flavorful and creamy as traditional versions.

How do you make Moroccan hummus?

Moroccan-style hummus usually includes warm spices and sometimes a little heat. To adapt this hummus recipe without tahini, add extra cumin, a pinch of ground coriander, smoked paprika, and a small amount of cayenne or harissa paste. Drizzle the finished hummus with olive oil infused with garlic or chili and garnish with chopped cilantro or parsley. You can also add a bit of preserved lemon for a bright, salty kick if you have it on hand. Bottom line: Moroccan hummus builds on basic hummus with cumin, paprika, coriander, and a touch of chili or harissa plus fresh herbs.

Is hummus bad without tahini?

No, hummus is not “bad” without tahini; it is simply a slightly different version. Tahini contributes healthy fats, some protein, and a distinct sesame flavor, but chickpeas themselves already offer fiber, plant-based protein, and key minerals. Skipping tahini can even be helpful for people with sesame allergies or anyone watching added fats. The key is to season your hummus recipe without tahini well with lemon, garlic, salt, and spices so it still tastes full and satisfying. Bottom line: Hummus without tahini can still be nutritious and delicious as long as you balance the flavors and texture.

Hummus Recipe Without Tahini Easy Creamy Dip 1

Ingredients

Scale

1 can (15 oz) chickpeas, drained and rinsed, 1/3 cup liquid reserved

2–3 tablespoons extra-virgin olive oil

3–4 tablespoons fresh lemon juice (about 1 large lemon)

1 small garlic clove, roughly chopped

1/4 teaspoon ground cumin

1/4 teaspoon smoked paprika, plus more for garnish

1/2 teaspoon fine sea salt, plus more to taste

3–5 tablespoons reserved chickpea liquid (aquafaba) or cold water, as needed

1–2 tablespoons smooth almond, cashew, peanut, or sunflower seed butter (optional)

2 tablespoons chopped fresh parsley or cilantro, for garnish

Extra olive oil, for drizzling

Fresh veggie sticks, for serving

Gluten-free crackers or pita-style bread, for serving

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Instructions

1. Drain and rinse the chickpeas, reserving about 1/3 cup of the liquid (aquafaba) from the can.

2. Add the drained chickpeas to a food processor or high-speed blender.

3. Add the olive oil, lemon juice, garlic, cumin, smoked paprika, and salt to the chickpeas.

4. Pour in 3 tablespoons of the reserved chickpea liquid or cold water.

5. Blend on high until the mixture begins to look smooth, stopping to scrape down the sides as needed.

6. If the hummus is too thick, add more chickpea liquid or water 1 tablespoon at a time and blend again until silky and spreadable.

7. For extra creaminess, add 1–2 tablespoons of nut or seed butter and blend until fully incorporated.

8. Taste the hummus and adjust with more salt, lemon juice, or spices to suit your preference.

9. Transfer the hummus to a shallow bowl, swirl the top with the back of a spoon, and drizzle with olive oil.

10. Garnish with smoked paprika and chopped fresh herbs, then serve with veggies and gluten-free crackers.

Notes

For an oil-free variation, omit the olive oil and use extra chickpea liquid or water along with a spoonful of nut or seed butter for creaminess.

If you prefer milder garlic flavor, use half a small clove or roasted garlic instead of raw.

To make Moroccan-inspired hummus, add extra cumin, a pinch of ground coriander, and a little cayenne or harissa, then garnish with cilantro.

Store leftover hummus in an airtight container in the refrigerator for up to 4–5 days; stir in a teaspoon of water or lemon juice if it thickens.

Hummus can be frozen in small containers for up to 2 months; thaw in the fridge overnight and stir well before serving.

Author: Adam Moretti
Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: No Cook
Cuisine: Mediterranean