88% would make this again

Hummus Recipe Without Tahini

Q: How do I make hummus smooth and not grainy without tahini?

Warm the chickpeas and break down their skins: simmer drained chickpeas briefly with a pinch of baking soda, drain and rinse, then blend while still warm and add a few tablespoons of ice cold water or an ice cube as you process to emulsify. Removing or loosening the skins and using the hot-then-cold trick is the single biggest texture hack home cooks use for truly silky hummus.

Q: Can I use aquafaba or canned chickpea liquid instead of tahini?

Some cooks use a bit of aquafaba to help emulsify, but if you use canned chickpeas many prefer not to use the can liquid directly because of possible canning brine or off flavours; a safer technique is to simmer the drained beans in fresh water, discard that water, then blend the warm beans adding fresh cold water or ice as needed. If you do use aquafaba from your own cooked beans, it can add volume and silkiness.

Q: How do I keep my tahini-free hummus from tasting flat?

Brighten and season strongly: increase fresh lemon juice, add enough salt, and don’t skimp on garlic. A finishing drizzle of good olive oil and a little extra lemon or salt after tasting will lift the flavours and make the hummus taste complete. Many home cooks say seasoning at the end and tasting is what turns a good hummus into a great one.

Q: Is homemade toasted sesame paste better than store tahini if I want sesame flavour but no jarred tahini?

Yep, quickly toasting raw sesame seeds and grinding them with a neutral oil makes a fresh small-batch tahini with lively flavour; it can be milder or more fragrant depending on how long you toast the seeds. Making your own also lets you control bitterness and texture, and many home cooks prefer it when jarred tahini tastes too bitter or thick.

Q: What are the best methods for using canned chickpeas to get great hummus?

Drain and rinse the chickpeas, simmer them briefly with a pinch of baking soda to soften the skins, drain and rinse again, then blend the warm beans and use cold water or ice cubes while processing to whip the mixture into a glossy emulsion. If you want the absolute smoothest result peel the skins, but for most people the baking soda plus blend-while-warm method gives restaurant-quality texture without any fuss.

Vish G

September 12, 2025

Hummus Recipe Without Tahini proves you don’t need a jar of fancy paste to whip up a bowl of creamy goodness. This version is all about chickpeas, lemon, and a touch of magic from your blender. No tahini, no problem!

PREP TIME

10 MIN

COOK TIME

10 MIN

SERVINGS

Ingredients

2 x 400g (14 oz) cans chickpeas, drained and rinsed
½ tsp baking soda
2 garlic cloves, crushed
4 tbsp lemon juice (about 2 lemons)
3 tbsp extra virgin olive oil, plus more for serving
3 tbsp smooth sunflower seed butter or cashew butter (optional, for creaminess)
1 tsp salt, plus more to taste
3–5 tbsp cold water or a few ice cubes
1 pinch ground cumin (optional)
Paprika or extra olive oil for serving

Instructions

Place the drained chickpeas in a saucepan, cover with fresh water and stir in the baking soda. Bring to a gentle simmer for 5 minutes to loosen the skins and soften the beans. Drain well and rinse under hot water.
While the chickpeas are still warm, add them to a food processor with the garlic, lemon juice, olive oil, sunflower seed butter if using, and salt.
Begin blending, then slowly add cold water or ice cubes one spoonful at a time. Keep the motor running until the hummus turns silky and pale. Scrape down the sides if needed.
Taste and adjust with more salt or lemon juice if you like a brighter flavour. Add a pinch of cumin if you want a little warmth.
Spoon into a bowl, drizzle with olive oil, and sprinkle with paprika if you like. Serve at room temperature with warm flatbreads or fresh vegetables.