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Quick and Simple No-Tahini Hummus

Quick and Simple No-Tahini Hummus

Arthur Bovino

No-Tahini Hummus

Man, you want some hummus. You're out of luck. Right? Wrong, you don't need tahini to make great hummus. All you need is some quality olive oil and a food processor, and you're on your way to a creamy, delicious dip.

Click here to see 6 Dip-Worthy Hummus Recipes.


  • 4 large garlic cloves
  • 1 cup olive oil
  • Pinch of salt
  • Two 15-ounce cans chickpeas
  • Juice of 2 Meyer lemons (optional, can also use regular lemons)
  • Dash of cumin
  • Pinch of pepper

In the past, if we were in the grocery store you could almost bet that one of us would throw a tub of hummus into our cart. That was until we figured out this simple hummus recipe that we honestly believe is better than anything we could have found at the store. Bonus it’s made with real and healthy ingredients, plus it is vegan! (For another easy bean dip, try our Sweet Onion Black Bean Dip.)

What is Hummus?

Just so we are all on the same page, let’s talk about what hummus is. If you aren’t familiar, hummus is a delicious spread or dip made from chickpeas, tahini, lemon, and spices. It’s commonly eaten in the Middle East and the Mediterranean. Here in the US, you can find store-bought versions at the grocery store, but we think you should skip those and make your own. Let me show you how!

Hummus Ingredients

Chickpeas (or garbanzo beans) are the base for hummus. The softened beans breakdown into a smooth paste. You can use canned or home-cooked chickpeas in our recipe. I use them interchangeably and give home-cooked chickpeas a slight edge when it comes to the flavor (here’s how I cook dried chickpeas).

Tahini is a paste made from ground sesame seeds and it makes the hummus taste incredible. You can buy tahini at the store or you can make it yourself. To make hummus that’s 100% from scratch, we use homemade tahini. It’s ridiculously easy to make yourself. Here’s our tahini recipe with a video showing how to make it. It lasts up to a month in your refrigerator and our recipe makes enough tahini for two batches of hummus.

Making hummus without tahini: In the hummus-loving world, there are two camps. Some love the zesty, tangy flavor of tahini, others could really go without it. We like it both ways, but for the best hummus rivaling our favorite brands in the store, we include tahini. If you want to make hummus without tahini, simply leave it out. A chickpea purée without it is still quite delicious. Just add more olive oil. Another option is to use a natural unsweetened creamy peanut butter in its place.

Fresh lemon juice is really important for excellent hummus. Bottled lemon juice does not taste nearly as good.

Fresh garlic adds a little spice and zest. I add one small clove and find it’s just right. You can also experiment with using roasted garlic for a roasted garlic hummus. You can see how we roast garlic here.

Ground cumin and salt help to make it taste amazing and the cumin adds a little more spice and richness.

Olive oil makes the texture of the hummus luxurious. We also add a little drizzle to the top of the swirly hummus when we serve it. I really like using fruity, light flavored olive oils when making hummus.

In addition to the ingredients above, you can add more flavor and ingredients to your hummus. I love adding roasted red peppers for a red pepper hummus, but olives, pine nuts, and extra spices are also great options.

So, What’s The Secret For Making The Best Hummus?

It’s simple really. It’s the order in which you add ingredients to your food processor. Seriously, it’s that easy. Tahini and lemon juice go in first. Then before you add anything else, turn on the food processor and let it run for a minute or so.

See the photos below? In the first one, we’re pouring tahini into a clean food processor. After a minute of being whirled, whipped, and creamed in the food processor it turns into the paste you see in the next photo. It’s lighter in color and much thicker.

For the creamiest hummus, we add tahini and lemon juice first. After a minute of processing, the tahini and lemon juice turns into a thick, whipped paste.

From here, you can add ingredients as you will, but make sure you stand back and let that food processor run — we’re talking a minute of running after adding each ingredient.

Cold water is our last trick for fluffy, creamy, whipped hummus. After all the ingredients are added and we’ve processed into a smooth paste, I love to drizzle in some cold water with the processor still running. The water (and extra process time) turns the already pretty smooth mixture into a fluffy, luxurious dip!

Do You Need To Peel The Chickpeas?

Another trick for the smoothest hummus is to remove the skins of each chickpea. We’ve done it. For one can of chickpeas, you’re looking at about ten minutes to remove all the skins. We really didn’t want to add the extra time to our hummus recipe below, but just to make sure, we tried it both ways — skinless chickpeas and chickpeas right out of the can.

In the photo below, the spoon of hummus on the left used skinless chickpeas. The right came from chickpeas straight out the can.

You can see, even from this photo that the skinless chickpeas made for a slightly smoother hummus, but in our opinion it really wasn’t enough of a difference to warrant ten minutes of skinning chickpeas.

Left: Hummus made with peeled chickpeas | Right: Hummus made with skin-on chickpeas

Did you know it’s easy to cook dried chickpeas? You can use canned or home-cooked chickpeas for this hummus recipe. To see how we cook dried chickpeas, see our simple tutorial here. We have included three methods including how to do it in a slow cooker.

Here’s what our hummus looks like after adding the water. So smooth!

What Our Readers Are Saying

If you don’t believe that our recipe helps you achieve perfect hummus at home, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.

“What a great recipe! My hummus turned out just perfect!” – Kelsey

“This is the best hummus recipe I have ever used.” – Denise

“This recipe is exactly what it promises to be, better than store-bought. I’d go so far as to say it’s the best hummus I’ve had and who would have thought it’d be so easy to make.” – Gabriella

“I have made hummus forever and never, ever had this wonderful, creamy and delicious result. Thanks so much!” -Cindy

More Easy Hummus Recipes

Did you enjoy our easy hummus recipe? Might we suggest you take a look at more of our easy appetizer recipes.

  • Try our Easy Hummus Recipe with Spiced Beef, we use the same method for making hummus, but spoon spiced beef (or lamb), feta cheese, and fresh mint on top.
  • Our Roasted Red Pepper Hummus is extra creamy with roasted red peppers added.
  • We love these Chicken and Hummus Lettuce Wraps because they are easy, healthy, and so tasty. There’s extra smooth hummus on the bottom, fresh cucumber, bell peppers, parsley, feta cheese, chicken, and a drizzle of tahini sauce on top.
  • These Mini Appetizer Cups are filled with hummus, cucumber, and a little tomato.
  • Or, try making this Dreamy Tahini Sauce which can be used on just about anything — salads, vegetables, meats, falafel and much more!
  • Our hummus would also be amazing served next to these Crispy Homemade Falafel!

Recipe updated, originally posted October 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Why we love this recipe

I've been something of a garlic scapes expert for more than a decade. Not showing off, just sayin. My first stop for scapes every year is pesto, followed by garlic scape hummus. This recipe:

  • Is sooo quick and easy
  • Has a light, creamy, super-smooth texture
  • Has a TON of lemony, garlicky flavor
  • Is tahini-free

It never lasts more than a few minutes in our house.

My Homemade Hummus Backstory

I discovered this recipe when I was pregnant with my first child and my doctor advised me to eat healthier. I had never tried hummus before but gave this a shot and now I’m hooked! It was my first introduction to cooking with cumin as well.

Now I make hummus often as a quick and healthy lunch add-on. I’m always in a rush to make lunch for my hungry kiddos, and they love hummus with chips or carrots on the side! You should see the mess on my toddler’s face when she finishes her meal. She’s one happy baby and I don’t mind the cleanup because I know I’ve given her a healthy lunch!

Don’t want to use peanut butter? Here are more substitutes

Don’t want to use peanut butter in your hummus? Or got a nut allergy? No problem: here are some options!

  • Use almond butter or cashew butter. Both of these nut butters pair well flavor-wise in a hummus. Cashew butter is a little sweeter, and almond butter is a little more neutral. Just make sure not to use flavored butters (like ones with cinnamon and vanilla). Even better, make your own Homemade Almond Butter and Homemade Cashew Butter.
  • Leave it out altogether. If it weirds you out to put in the peanut butter, or you don’t have it: guess what? You can leave it out altogether. It still tastes good: just not as rich.

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No Tahini Hummus Recipe | Vegan & Budget Friendly

Not into tahini? Don’t have any at home? No problem! Thanks to a simple swap, this no tahini hummus recipe has you covered. But, you won’t believe the secret ingredient… PEANUT BUTTER!

Perfect for picky eaters who don’t prefer the hummus taste. Or, for anyone trying to avoid paying for a big jar of tahini when they don’t need it for anything other than a hummus recipe! Yay!

Surprise Ingredient!

Peanut butter seems like a surprising ingredient substitute, but it actually makes a lot of sense. Tahini is nothing more than sesame seed paste, or ground up sesame seeds. Peanut butter is ground up peanuts! And, both peanuts and sesame seeds have a rich, nutty, roasted flavor, making it easy to swap one for the other—at least in this instance.

(I’m not sure I’d love a tahini and grape jelly sandwich, but I’m not one to knock anything before trying it out myself. Although, I will say that tahini pairs really well with dates and almost resembles “salted caramel” so maybe there’s hope for a TJ AKA Tahini-Jelly sandwich. But I digress.)

Plus, if you’re not a fan of tahini or have picky eaters in your household, this no tahini hummus recipe is just the thing to try! It’s full of the same nutritious fuel as a traditional hummus, but with a more familiar, peanutty flavor. Best of all, peanut butter is a simple budget ingredient swap that can save you some cash!

Get Creative with your No Tahini Hummus!

The beauty of hummus recipes (whether it’s this no tahini hummus or not) is that they are so dang easy. You literally blend everything together, and that’s it! That means it’s also really easy to get creative with flavors and combinations. Add in anything you like, or that sounds good to you!

I’ve done “hummus” variations with avocado, fresh herbs, beets, tomatoes, cauliflower, onions, lentils, red peppers, jalapenos, honey, and more. And, I’ve even had fun changing up the beans and using black beans, red beans or edamame instead of garbanzo beans! No matter how you choose to hummus, it’s a simple and wholesome dip that makes eating veggies more fun and delicious. Or, spread it onto sandwiches, dollop it onto the bottom of a hummus bowl—the possibilities are endless!

Texture is Key

Regardless of the type of beans you use, I always recommend reserving some of the liquid, as the recipe states, as that salty brine will add a nice flavor to your dip, rather than using plain old water. What a win! The important thing to consider when trying out new flavor combinations is to get your desired texture for the dip—add water to the consistency you like, and add a little at a time because different ingredients’ water content will thin it out differently.

And, in this no tahini hummus recipe, reserving some of your chickpea water will be important. Generally, peanut butter is a bit thicker than tahini, so that water will help to keep your food processor moving until you’ve got a perfectly creamy dip!

Hummus Purists

I know, some hummus purists might really feel bothered that I’ve called this no tahini hummus recipe “hummus.” Because, technically, the tahini is what gives any hummus that true “hummus” taste. But, that’s totally okay.

I still welcome you here! And, for you, I’ll call this no tahini hummus recipe a “chickpea dip” instead! See how easy that was? We really can all be friends on the internet.

Why You Should Make Your Own Hummus From Scratch

Hummus is so easy to buy in the supermarket. So why bother making it yourself?

You get more hummus: This version costs around the same as buying a store-bought version except you get way more. This recipe produces around 300-350 grams. In the UK, your average store-bought hummus pot contains around 200 grams of hummus.

You can adapt it to include all kinds of flavours: When you make your own hummus, you can adapt the recipe depending on your tastes. Like it lemony? Great - add an extra tablespoon of lemon. Prefer it rich with garlic? Fantastic - add more garlic. You can also make additions to this recipe. In stores and online, I have seen versions as diverse as harrisa, red pepper, chilli, beetroot, sweet onion and sweet chilli, all of which sound delicious. While doing my research for this recipe, I have even seen chocolate hummus, which uses cocoa powder to give the hummus a rich chocolately flavour.

You can also change the pulse you use. I have used traditional chickpeas in my recipe, but broad beans, peas and butter beans are all common swaps that taste great.

It looks and tastes impressive: People can always tell when you have made your own hummus. Despite the simplicity of the recipe, they are always impressed when you have chosen to make it yourself. The flavour is better too, being just that bit more fresh and intense.

If you love this recipe.

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Quick and Easy Hummus

Sure, you can pick up hummus in any grocery store these days, but nothing beats the flavor of homemade! And it couldn’t be simpler to make, plus making it at home allows you to customize the flavor.

This recipe comes to us from USA Pulses.

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