Simple Hummus Without Tahini

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This simple hummus without tahini takes 5 minutes to prepare, uses common ingredients, and is so much cheaper than the packaged stuff.

Simple Hummus Without Tahini in a white bowl with crackers on the side

I make this simple hummus without tahini all the time.  I absolutely love hummus, and typically have some stocked in my refrigerator.  I’ve tried just about every fancy variety and flavor combination of hummus that there is.  At some point I started wondering, why is this little tub of bean dip so expensive?  I mean come on, it’s mostly just beans, which cost next to nothing.  So, I started making my own.

Not only is it cheaper to make your own hummus, but you control the quality of ingredients that go into it.  So, there are no weird preservatives or fillers in your dip.

ingredients for Simple Hummus Without Tahini

To make this dip, add garbanzo beans, olive oil, lemon juice, garlic, cumin, salt, and a little bit of water to a food processor.  Then, blend until smooth.  That’s it!  It really is simple.  Serve it up with your favorite dippers, like whole grain crackers, chopped veggies, or tortilla chips.

food processor full of Simple Hummus Without Tahini

Why skip out on the tahini?  Well, you certainly don’t have to.  I just find that tahini is one of those ingredients that I don’t always have on hand.  And, it’s by far the most expensive ingredient in hummus.

Tahini is a paste made out of sesame seeds.  It kind of reminds me of sesame flavored peanut butter.  I like it.  And, I like hummus that has tahini in it.  I just don’t find it necessary.  So if I don’t have it, which I often don’t, this is my go-to recipe.

Simple Hummus Without Tahini in a white bowl with crackers on the side

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white bowl full of Simple Hummus Without Tahini with crackers on the side

Simple Hummus Without Tahini

4.99 from 328 votes
This simple hummus without tahini takes 5 minutes to prepare, uses common ingredients, and is so much cheaper than the packaged stuff.
Prep Time 5 minutes
Total Time 5 minutes


Servings 10 (2 tablespoons) servings
Calories 70 kcal


  • 1 (15 oz.) can garbanzo beans (chickpeas), drained and rinsed
  • 2 to 4 tbsp. water
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. lemon juice
  • 1 garlic clove minced
  • 3/4 tsp. ground cumin
  • ¼ to 1/2 tsp. salt


  • Add the garbanzo beans, 2 tablespoons of water, the olive oil, lemon juice, garlic, cumin, and ¼ teaspoon of salt to a food processor. Process until smooth and creamy. If needed, add additional water to thin out the hummus and ¼ teaspoon of salt to your taste preference.
  • Store covered in the refrigerator.


Serving: 2tablespoons | Calories: 70kcal | Carbohydrates: 7.9g | Protein: 2.1g | Fat: 3.5g | Saturated Fat: 0.6g | Fiber: 3.2g
Course Appetizer, Snack
Keyword easy hummus recipe, hummus recipe, hummus without tahini
Cuisine American, Greek, Mediterranean
Author Amanda Finks

Still want tahini in your hummus?  No problem.  Just add 2 tablespoons of tahini to the food processor with the rest of the ingredients and process until smooth.

Simple Hummus Without Tahini in a white bowl with crackers on the side

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  1. 5 stars
    Thank you! I have a severe sesame allergy, and
    I really wanted to eat hummus again. Can’t wait to try this 🥰

  2. 5 stars
    Delicious! I added some extra lemon juice, an extra half tsp of cumin and an extra garlic clove for some punchier flavours. Really so tasty and unbelievably easy, highly recommend!!!

  3. 5 stars
    After rinsing, if you cook your canned chickpeas more, by boiling them, it can make for a very creamy hummus. Also plain Greek yogurt can be used in place of tahini if desired.

  4. 5 stars
    Very tasty. I used the juice from the beans (Aquafaba) in place of the water. Also used only 1/4 tsp of cumin and added an extra olive oil plus lemon juice. I will be making all the time. THANK YOU! Hugs

  5. 4 stars
    Made this several times while on vacation in our AirBnb condo. Its easy, and easy to get the ingredients plus delicious just as written.

  6. 5 stars
    I was out of tahini and needed to make hummus. I found this recipe. It’s perfect. I don’t think I’ll go back to the old recipe. I like this one better.

    1. 5 stars
      I love this recipe and I made it all the time. It’s great that I no longer have to worry about not having any tahini handy when I feel like making hummus and besides, I like it better without tahini since I found this recipe.

  7. 5 stars
    This recipe has the best balance of flavors of any Hummus I’ve tried. I used dry Garbanzos cooked in a Insrant Pot type cooker for 45 minutes with a 10 minute slow release. 250 grams of the finished Garbanzos, equals one 14 ounce can (about 1.5 cups).

  8. I like it. I add a 1/4 tsp of freshly-ground black pepper for extra flavor. I’m not a tahini fan, so this hits the spot. Pairing with zaatar. Thanks!

  9. 5 stars
    Amazing! So simple. I didnt have fresh garlic so substituted 1/2 teaspoon of organic garlic powder and it seemed to be the correct amount. Gonna make this all the time!

  10. 5 stars
    Ran out of tahini but craved hummus, this was perfect!! Added dill and three garlic cloves for an extra little kick!

  11. 5 stars
    First time making hummus and it was fantastic! So much better than store bought. Nice and creamy and fresh!

  12. 5 stars
    This was soooo yummy I didn’t even miss tahini ! I’m excited to do different flavors ! I want to try to do dry garbanzos and soften them myself next . Thank you for such an easy recipe !

    1. 5 stars
      I rarely leave reviews but felt compelled since I’ve been making this recipe for years. My children have multiple food allergies so we often make our own food at home to avoid cross contact in preprocessed foods or to avoid allergens all together. This recipe is hands down my favorite recipe of all time for hummus. I love it more than any hummus I’ve ever had in any fancy restaurant. It’s just the right balance of flavors. The base is excellent for adding varieties of roasted red peppers or other mixins. My family prefers it as is. This is a keeper and a frequently made recipe in our home. Thank you for sharing.

  13. 5 stars
    I made this recipe with my kindergarten class. We were learning about hospitality , so after it was done we served it with pita to various adults who came by the classroom. It was delicious and the children felt proud ❣️

  14. 5 stars
    Awesome! So good with fewer calories and fat than recipe containing tahini…and, I never have it on hand anyway. Plus, it is expensive. Thank you so much!

    1. 5 stars
      Love this recipe! It’s delicious! I’m allergic to sesame seeds so I can’t use tahini. I think it’s the cumin that makes the difference. This is by far the best recipe I’ve tried!

    1. 5 stars
      Easy, delicious and affordable. We made it in the Dominican Republic on vacation and it was perfect for lunch. Will definitely make it again. It’s a keeper.

  15. 5 stars
    I have a sensitivity to sesame. I have searched for hummus without sesame. This recipe is perfect. It is simple. I love it. I can add other ingredients like roasted red peppers. I will try other things too. Thank you.

  16. 5 stars
    My 11 year old loves hummus and always asks for it when we go to the store. I happened to have the beans on hand and figured I’d try it our for her. It is so good! I added some sweet chili sauce for a bit of spice. So delicious! Can’t wait for her to try it when she gets home from school today!

  17. 5 stars
    So easy, and yummy!!! I made the recipe as written and thought it was very good. The second time I made it, I added roasted garlic instead of raw, and used toasted sesame oil instead of olive oil to get a little of that sesame flavor without wasting a jar of tahini. I’m having fun thinking of new ways to get creative with this one. Thanks for a great recipe!

    1. 5 stars
      I never thought I liked hummus but this was Great! Less oily and more firm than the store bought kind. I doubled the lemon, (by accident), but that worked to my advantage. Thanks for sharing. Will definitely make this again.

  18. 5 stars
    Delete my other comment! Too many typos! BUT OH MY GAWD. I saw someone else write that they don’t normally leave comments on recipes, and neither do I, but I HAD to with this one. You could say I also tweeked this recipe quite a bit, but not by choice, but because of lack of ingredients. I originally found this recipe because I didn’t have Tahini sauce. Other things I changed (again, not by choice) I used avocado oil/olive oil blend, I used 1 tsp garlic paste, 1/4 tsp pepper, 1/4 tsp cumin, 1/4 tsp salt then needed 4 tbsp of water. I am licking the spoon. Licking the bowl like a child eating brownie batter. I am SO happy I made this. Thank you!!!

    1. 5 stars
      Followed the recipe with one exception, Hickory smoked salt, OMG, amazing! Spread it on Ezekiel toast with kale and tomato, fantastic lunch! This recipe is a keeper, thank you for sharing this outstanding recipe!!

  19. 5 stars
    Love this recipe! Tahini is wasted when I buy it, but I always have these ingredients on hand. I added more olive oil, lemon juice and water to get it to dressing consistency. Yum!!!

  20. 5 stars
    Very delicious! Just the right amount of lemon and garlic. I only used a little more than 1/4 tsp cumin as I prefer just a hint of the smoky flavor and let the lemon and garlic shine. As we’re not using tahini, in order to get a smooth texture, I first peeled the beans. As good as my favorite store bought hummus and 1/4 the price!

  21. 5 stars
    We make this ALL of the time! We are big fans of this hummus. Do not miss the overpowering flavor of tahini. We enjoy the clean taste of cumin and garlic and the garbanzos. Definitely one of our most favorite recipes in this house of all recipes not just sides!

  22. 5 stars
    Delicious! I was so hoping to find a recipe for hummus where I did not have to use tahini. I’m with you, it’s quite expensive and my last one was bad when I opened it. This was absolutely delicious. Even my picky husband said it was very good and he doesn’t even miss the tahini flavor in it. And I do not use a food processor because I can never get it creamy enough. Instead, I used our ninja professional, 1000 watt blender and it came out. Very smooth. Thank you very much for sharing this recipe!

  23. 5 stars
    Lovely recipe. I’ve added some peppadews which adds extra flavour and a lovely bit of colour.

  24. 5 stars
    Thank you so much for this recipe! My daughter is allergic to sesame so we cannot use tahini. She loves this!

  25. What if you don’t have a food processor or blender? Just mash and stir until as smooth as possible??

    1. 5 stars
      If you don’t have a food processor I would try cannellini beans. They make a smoother blend and are also very nutritious.

    2. 5 stars
      Place the canned chickpeas and a half teaspoon of baking soda in a pot of water a couple inches over the chickpeas and bring to a boil. Boil for 20 minutes. Then mash them and if you have a hand mixer, mix several minutes.

  26. 5 stars
    Thank you! This was easy, fast and great. Like you, I don’t keep tahini in my pantry but I do have sesame oil. I added a couple of drops and it was delicious!

    1. 5 stars
      I made this a bit ago for a family get together and was asked to bring it to a Mother’s Day gathering! Looks like it is a hit. Thank you for sharing this.

  27. 5 stars
    Made this easy hummas last night,so nice.I didn’t have cumin @ the time,so used caraway seed.worked well.Have now purchased some cumin,for the next batch.Very yummy 😋

  28. 5 stars
    Can I substitute lemon zest or lime juice for the lemon juice? I’m excited to make my own hummus and this recipe sounds perfect.

  29. 5 stars
    Amazing recipe thankyou so much for sharing!! Delicious and so easy to make with ingredients I had Winning!!! I did use garlic infused extra virgin oil so good. I won’t be buying store bought hummus anymore Cheers

  30. I love to cook. I always try your recipes. Thank you very much for let us share your good tastes (food).

    1. 5 stars
      I just made this…I did boil the canned garbanzo 20 min rinse and skinned…added some red pepper flakes on top with minced toasted garlic… this is absolutely delicious.

  31. 5 stars
    I made this today and my whole world has changed. lol! This tastes AMAZING, and it’s so easy to make, not to mention that there aren’t all those preservatives and added sodium and sugar, you know? I had everything I needed in the cabinets (which is something I love in a recipe), and it turned out so smooth and creamy. I added a dash more cumin and thinned it out with the bean juice from the can till it was perfect. Excuse me now, I am going to go eat the entire container. LOL! Thank you!!!! <3

    1. 5 stars
      I’m also allergic to sesame seeds. I found the substitution of peanut butter in another recipe so I have added that instead if you are not allergic to nuts. It adds the nuttiness that you may find missing without the tahini. Either way, delicious!!!

  32. 5 stars
    Quite liked this. Was trying to figure out what to do with cans of garbanzo beans as I am moving more toward plant-based protein. Thanks for posting.

    1. This worked very well. I used a food processor and it turned out surprisingly smooth ( no boiling or skinning the chickpeas). I added an extra Tablespoon of lemon juice after tasting, as I like it a bit more lemony; I used 1.5 T of olive oil and 1/2 T of toasted sesame oil. I never have tahini in stock so learned to sub in some sesame oil, just enough for flavour. Topped with a bit of olive tapenade for serving…..

      Its a good basic recipe that can be varied according to personal taste.

  33. 5 stars
    I was searching for a recipe without tahini when I found this. FYI, people with a history of oxalate kidney stones should avoid sesame seeds. That’s why I’m here.

    1. 5 stars
      Thank you for this recipe. I need to avoid sesame seeds because they are high in Oxalate which causes kidney stones in people who make Oxalate kidney stones (me). I’m also allergic to peanuts so peanut butter is not an option. Love this recipe.

      1. 5 stars
        Came out very tasty! I thought of this after we finished it. Could you put a little sesame oil? I know it has a strong flavor and I don’t want to ruin the recipe. Thank you!

    2. 5 stars
      Thank you! Awesome! I have a son highly allergic to sesame and wanted to find an option for hummus that is safe to have in my house. I have trying on my own but this is perfect!

  34. 5 stars
    My partner is allergic to tahini so store-bought hummus is never an option. This recipe is a great alternative and so easy to make. Thank you for sharing!

    1. 5 stars
      I made this! So simple and delicious. Used cooked, drained baby white lima beans instead, omitted water. Wow!

  35. 5 stars
    My grandkids and I made this for our cooking class in homeschool today. 😊 They really enjoyed making it and it is very tasty! Thanks for the recipe.

  36. 4 stars
    Is this supposed to be grainy? I processed the heck out of it but it’s still got an instant oatmeal kind of texture to it. I love the sesame flavor in hummus but hate paying $8 for a tiny bottle of it, so I added some toasted sesame oil instead. First indicator is I wen a little too heavy with it. Everything else is great, good amount of garlic, lemon and salt. This is a keeper!

  37. 5 stars
    Easy and amazing. Personally, for next time, I’ll reduce the cumin to 1/2 tsp. 2 T water was enough. You can save time by adding garlic whole and food processing it with all of the liquid ingredients. Then add garbanzo beans and blend until smooth

  38. 5 stars
    First time making. Made hummus recipe with a couple personal changes for my preferences and family said it was the best hummus they’ve ever had.

  39. Well, I am eating it as I am … And it is delicious 😉 Due to my Sattvic diet I’m not allowed to consume garlic, so I replaced that with ⅔ tsp of dried coriander leaves. Came out great and I’m having it with rye crackers. 😋

  40. 5 stars
    No lemons so I used cider apple vinegar instead.
    Added black pepper, paprika and corriander.
    So quick and so delicious. Thank you for this amazing recipe.
    Next time I’m going to add a few sweet pepper flakes.

  41. 5 stars
    Awesome recipe! It is so quick, I literally made in 5 minutes as the ingredients are all I used in day to day cooking! And so easy, just blend them to a great tasting hummus! Thanks!

  42. 5 stars
    Wow! Why had i not made this myself! It really is sooo freaking good and so easy. Took me less than 10 mins to make and eat 😂 I didn’t even chop the garlic i just threw it in whole and let the blender chop it up. I don’t own a food mixer so i made it in my blender and omg 🤤 so good. Will definitely keep making it

  43. 5 stars
    Yummy! I was out of tahini, came across this recipe. So tasty. I did add a couple tablespoons of sesame seeds to the food processor, will definitely make this again.

    1. 5 stars
      Great recipe, very easy and delicious. Longest part was removing skins from chickpeas which is optional. Much better than store bought!

  44. Hi! I want to make this this weekend and I was wondering if the skin should be removed from the chickpeas beforehand?

    1. In my experience removing the skin gives the hummus a more fluffy creamy texture instead of a slightly chunky texture. The difference is subtle but it makes one!

    2. 5 stars
      Wow, i actually like this better without tahini! Has a much lighter, fresher taste. I followed recipe except cut down the cumin a bit and added some paprika. This is great!

  45. 5 stars
    This hummus has been a great salty treat, because I just started a low fat diet for health reasons. It’s very easy to make. I usually add a bit of extra cumin. It’s smooth and delicious- great recipe!

  46. 5 stars
    I’ve made this four times in two days since discovering this unbelievably good recipe. Thank you SO much. I’ll never make a single batch again, it’s too good and just doesn’t last

    1. I would beware o making too much at once, unless you have a household happy to eat it all up. This recipe, like all good made-from-scratch recipes – has no preservatives. Last week, I made a double batch and, alas, what was left of it today was all moldy.

  47. 5 stars
    I have a grandson allergic to sesame seeds. This is my go to recipe for a dip at my house when he is here! thank you

  48. 5 stars
    I really wanted to make hummus with my left over chickpeas, but didn’t have stuff to make tahini. This recipe is delicious! Will definitely be making this one again. Yum!

  49. 5 stars
    I made this for my daughter whose allergic to sesame…it’s a huge hit!! I added a bit more salt and 2 cloves of garlic. Next time I’ll start with one though because it is pretty garlicky! But will definitely be making again!

  50. 5 stars
    Thank you for this recipe. I finally opened up my Cuisinart food processor gift and used it for the first time! It’s delicious. Since I can’t have tahini, this is perfect!

  51. 5 stars
    How long with this store in airtight container in the refrigerator? Does the expiration date of the greek yogurt influence how long it will stay fresh?

  52. Oh thank you so much for this recipe!! My granddaughter is allergic to sesame seeds and other nuts. They eat a lot of hummus in their family as they are from Iraq. Now, she can eat it also! Thank you again!!

  53. I just made this and it’s delicious!!! My first time ever making hummus. I had no idea it was this easy. I didn’t have cumin, so left that out, but I don’t miss it.

  54. Excellent recipe for no tahini! I added 1/2 teaspoon smoked paprika and a small onion that I caramelized and cooled first~ delicious!
    Thanks for sharing your recipe!

  55. 5 stars
    Wow. This recipe is delicious, light and super easy. I will not buy hummus from the grocery anymore. I used basil infused olive oil and fresh organic lemons. Try it. Now.

  56. Omg!!! Tried this morning before school and it was so quick and easy!!! A bit too garlicy for my taste but that can be adjusted :)))

  57. 5 stars
    This was REALLY good!!! I added a little extra garlic along with a pinch of black pepper, and ground cayenne pepper for a garnish. Also, DON’T THROW AWAY THE LIQUID FROM THE CAN. Use the liquid in place of water. You won’t regret it. I find the consistency to be the smoothest when the skin is removed from the beans, but otherwise, this recipe earned its way into my cook. book.

      1. Garbanzo is shelled in can so are dried. They have bean skins you can remove or not. But the skins rub off with your fingers.

      2. I used canned garbanzo beans. Put the beans in a bowl. With an old fashioned potato masher press down on the beans. The skin pops off and you can pick it out of the bowl.

      3. To remove the skin just put the beans in a bowl of cold water and swish them around. The skin or shell will fall off. I used a slotted spoon to strain out the skin, and throw it away.

  58. 5 stars
    Amazing!!!! And I am the biggest hummus fan, ever!!! Eliminating the Tahini did not reduce the flavor, in fact, I think I like it better! Thanks so much for sharing this recipe!!

    1. I’m excited…I wondered whyn I like garbanzo beans but not hummus… I think it’s the tahini in the commercial product..

  59. If the tahini is made fo sesame seeds could you get a similar flavor by blending in sesame seeds or a little sesame oil? I ask because I usually have those ingredients on hand.

    1. 5 stars
      YES! this recipe is absolutely amazing but I wanted a tahini flavor and added about 1/2 tsp of white sesame seeds and helps so much. I also doubled the garlic, added red pepper flakes and cracked pepper & was SO delightful¡ highly recommend this recipe

  60. Thank you for the inspiration! I really wanted hummus but the only chickpeas I had were dried. I used a can of large butter beans instead. Added an extra clove of garlic and a tablespoon of peanut butter too. The result was delicious!

  61. 5 stars
    Thanks for this recipe, we’ve made it a few times and it turns out great! My daughter is allergic to sesame. This is perfect for us.

  62. Thank you so much for this recipe! I was craving hummus, but have not been able to eat it due to my son’s sesame allergy. Then I came across your recipe! It was wonderful. I’m so glad to be able to have hummus around the house again.

  63. 5 stars
    Simple, easy, & delicious. I don’t miss the Tahini at all, and like this post says I don’t usually have it on hand so this was great to whip up.

  64. 5 stars
    I have made traditional hummus (with tahini) before and I have to say that flavor-wise, this is just as good as the real deal. The texture is pretty close as well (I like the silky-smooth texture I get from using tahini). It’s delicious as is, but I like to add some sun-dried tomatoes to mine to make it even better.

  65. 5 stars
    This hummus is awesome! I made as written and added 1 garlic glove. It will also be a great “base” to start with if you want to add other ingredients or herbs. Thanks for sharing 🙂

  66. 5 stars
    I just made this and it’s really delicious, our little guy had a sesame allergy so this is great. I inadvertently added a little too much water (probably 5 or 6 Tbsp) so it came out thinner than I would have liked, but totally my fault! The taste is still great and I will try it again with less water.

  67. 5 stars
    Easy and delicious! I did not even have olive oil and used my safflower oil. It still was the best I ever had! Thank you!!

  68. 5 stars
    I have made this recipe three times in the past month!! My grown daughters love it and I’ll add chopped Kalamata olives to a partial batch and my other daughter loves to sprinkle Everything but the Bagel seasoning (homemade) to her share. Great recipe and thank you for sharing!

  69. 5 stars
    Thank you for the photo of the ingredients. This was all I really needed to see how to make this to my taste, and see that I had almost all ingredients on hand! (Moving soon, cleaning out the pantry) I used sesame oil instead of olive and the juice of 1/2 a lemon. So fresh and delicious, much better than store bought, quick and easy!

  70. 5 stars
    Actually the perfect hummus recipe. It was so creamy and smooth, and topped off great with cilantro. I just added a little bit more garlic and lemon juice to meet my taste.

  71. 5 stars
    Thanks for sharing Amanda
    Can’t believe how easy (and tasty) this recipe is – certainly a money saver

  72. 5 stars
    wow so simple and delicious! i added some olive oil to the end product before storing it in my fridge so it keeps nicely and has that delicious top film. thanks for this easy incredible recipe!

  73. 5 stars
    Really simple to make and delicious too – you can add extra flavourings – smoked paprika, sweet chilli sauce. add some veg to it. It doesn’t last long in our house! Thank you.

  74. YUM, ok so i was in a quandary since the once again recall of Sabra classic hummus. I just tried to make this minus the cumin cause A i don’t have any, and b i don’t think i like it. I added lemon juice in and then the olive oil water and salt n pepper. Delish. I use it in tuna salad instead of mayo and it seems to have worked well in that too- I’m just about to go have some lunch. Thanks for the recipe, i will be working to perfect this for myself and will be making it regularly.

  75. 5 stars
    I made it in my bullet. And I used two garlic cloves not so much salt because I can’t really do that much salt and I didn’t have extra virgin just regular virgin but it came out tasty and I used 4 tablespoons of water, could’ve probably used another tablespoon but it came out perfect.

  76. 5 stars
    Thanks for this wonderful recipe. There’s a sesame allergy in my son’s kindergarten class so I’m able to send this for his lunch!

  77. 5 stars
    This is a good recipe. My partner and I are serious garlic lovers! so I add an additional 5-6 cloves. I also use 3 tbsp of lemon juice (we always have Real lemon on hand) I find that the additional liquid also helps thin it out and gives the hummus a smoother consistency

  78. 5 stars
    This is the very first time I have tried making my own hummus and I can not believe how easy it was. I was not able to find any tahini at the grocery store so I was happy to find this recipe. I love lemon so I added a fair bit more (1/4 Cup) and just 2 Tbsp of water, other wise I did not change anything else. Turned out fantastic! I will never buy from the store again.

    1. 5 stars
      Absolutely lovely this… I also did not have tahini this is definitely a keeper!!! Thank you so much for sharing. Have printed your recipe and will be laminated. One very happy lady X

  79. 5 stars
    I just made this and it is delicious! Tahini goes bad before I can use it so I also make hummus with out tahini, I do use a little sesame seed oil to give it the tahini flavor.

  80. 5 stars
    DE-LISH! I can honestly say, I don’t miss the tahini. This is my new favorite hummus recipe and I plan to share, the recipe, not my hummus. LOL!

  81. 5 stars
    I’ve made quite a bit of hummus in my day, but I haven’t had a “best recipe” yet. I tried this recipe before work this morning and it was indeed fast and absolutely perfect. It will be my lunch today with cut up veggies.

    I used beans that I had cooked in my Instant Pot last night and refrigerated. A can of beans equals 1 1/2 cups of beans measured out (drained and rinsed). I added an extra tablespoon of lemon and the fourth tablespoon of water to get the consistency and flavor that I wanted. Plus, I added a dash of cayenne and an extra clove of garlic. The garlic is a little overpowering now, and I probably should’ve stuck with the recipe’s one clove.

    Thank you for my new “forever hummus.” I’m printing the recipe out right now.

  82. I used sesame seeds and bit of sesame oil kiko brand in it and it impact the same taste as tahini. This recipe was a hit with the family.

  83. 5 stars
    omg I did not expect this to turn out as great as it did! I made it at midnight and ate almost all of it, I’m never buying store hummus again

  84. I made my first batch of hummus and didn’t use tahini. Instead I added sesame seeds, and instead of water I added a little more olive oil. It tasted as good as any hummus I’ve ever had. I also added a bit of garlic powder in addition to minced garlic.

  85. 5 stars
    I love Hummus, but not the store price. This is my first time making Hummus at home and this recipe is easy and delicious.

  86. I made this exactly as recipe states and I was skeptical, but it is delicious. No doctoring needed. Delicious. Thank you!

  87. 5 stars
    Simply delicious, my husband typically doesn’t enjoy hummus but we are diving into it now with crackers and a glass of wine. He loves it! Thank you!!!

  88. 5 stars
    Omg this is so good! I used half olive oil and half toasted sesame oil (because I had it)… will definitely be buying lots of cans of garbanzo beans!! Thank you!

  89. 5 stars
    Ran out of hummus so searched for recipes. Not a huge tahini fan. This was great! Perfect. Added some cilantro just because – lol. Thanks for sharing!

    1. I have never made hummus-would be my first time also. I don’t have a food processor. Would a blender that is not high powered work? Thanks!

  90. 5 stars
    Love this recipe. I actually prefer this to the many versions I’ve made that include tahini. I try to eat a whole food plant based diet, for the most part, avoid added sugar and saturated fat. This is perfect

  91. 5 stars
    I love this hummus recipe! It is so easy, fast, and cheap. I was surprised at how delicious it is, even without tahini. I am not a huge fan of cumin, so I reduced the cumin to 1/2 tsp. It’s perfect.

  92. Very simple recipe, but I didn’t care for the cumin in it. It reminded me too much of tacos and not of the middle east. I topped it with sumac and cracked black pepper and also made a dish with roasted red peppers and one with chopped olives.

  93. 5 stars
    Wow! I have been trying to make the perfect tahini-less hummus for what feels like years now. This recipe is EASY, simple, and delicious. will make again. 10/10 tahini-less recipe!

  94. First time ever making hummus. However, I varied the recipe a bit. I used a tsp. of garlic salt instead of a clove of garlic and no additional salt. It tasted great, but I felt it needed some extra flavoring. I added a bit of turmeric, basil, rosemary and parsley. Almost ate all of it in one sitting. Thank you.

  95. 5 stars
    This was the best recipe EVER! Came out great! Heated up some Naan bread and WOW! Way better than store bought!

  96. 5 stars
    AMAZING Hummus! We didn’t have tahini but wanted to make hummus and this recipe didn’t disappoint. My 10 year old daughter helped me make it and LOVED the outcome.

    1. I don’t know if you’ve found anything yet, but you can use tumeric, curcumin, or even basil( my favorite) the basil really works well.

    2. Any spice or herb you like. But, if you want to stick to mediterranean then
      Oregano. Paprika. Chopped pimento. Blitzed red bell pepper. Ground black pepper. Parsley. Crushed rosemary. Even capers and green/black olives!

    1. 5 stars
      Wow! This is very good! Can’t wait to try it tomorrow morning after its chilled for a bit. My 7 year old son also loved it. We had a little bit with pretzels. Delicious!

  97. 5 stars
    I love how simple and easy this recipe is. My husband is intollerant to seseme so its nice to find a recipe without tahini. This is my go-to hummus recipe. I have made it about 30x.

  98. 5 stars
    Omg this is so delicious and easy. I came across this recipe when we were having friends over and realized at the last minute that we didn’t have any snacks to serve. My husband asked if we had any hummus and I said no but I do have chickpeas! The recipe is perfect exactly as it is; no need to doctor it unless you just want some add-ins (I threw in a roasted red pepper the last time I made it). I now buy 4 cans of chickpeas at a time so I’m always prepared. A++

  99. 5 stars
    This was so good. I had a can of garbanzo beans that had expired and didn’t want to waste it. This was simple, as good or better than store bought, and a perfect light meal with salad and Triscits

  100. Thank you for the recipe…lately I have been needing to eat more vegan and this will fit in nicely with my new lifestyle.
    Much appreciated.

  101. I made it in my nutri bullet and substituted orange juice instead of lemon (what I had on hand), I think i ended up needing about 6-8tbsp of water and 3-4 of oliveoil to get it to process to dip consistency. It’s still quite chunky now but still good. I added more salt and pepper when i spreaded it on my cracker though,

    Sufficient enough though 🙂

  102. I am very allergic to sesame (tahini oil, seeds etc.) so was very happy to find this recipe. Can’t wait to try it.

  103. 5 stars
    Super delicious! I definitely should’ve gone for the 1/4 teaspoon of salt instead of the 1/2, but great regardless! I also made a chickpea flatbread to go with it, and it was tasty. Can’t get enough chick pea 🙂

  104. 5 stars
    This recipe is fantastic! I was apprehensive at first, but if you have a good blender/food processor it’s really easy to make in bulk! I just multiplied everything my 4 to make a large batch for my roommate and me, we eat it so fast that we need to make large batches!

  105. 5 stars
    Thanks so much! So easy and so good! I don’t have tahini so I Googled hummus recipes without tahini and I’m so glad I happened with this recipe!

  106. Thank you for sharing!!!! I’m deathly allergic to sesame seeds/oil so I’ve been wanting to try hummus for years and now I’m gonna make this!!!

    1. In what way does it not match the ingredients picture? I would think it would last a few days in frig unless you freeze as someone suggested. Yummy.

  107. 5 stars
    Just made this and came out great. I modified the beans a little bit. I read from another site if you want a smoother texture, boil the garbanzo beans with a tsp of baking soda for 20 minutes, then rinse well…and proceed with the recipe. Since I didn’t have a food processor, I used my immersion blender (I couldn’t find my regular blender!) and put everything in a mason jar and dipped my celery and carrot sticks in it. It was so delicious and healthy!

    Thank you so much for the recipe, Amanda!

  108. 5 stars
    Was out of tahini and your recipe was just right! Added one avocado and a little more lemon juice: )

  109. 5 stars
    I had oral surgery today and can only eat cold baby foodish items. I made this recipe and it is so much better than applesauce and jello. Can’t wait to try it when I can dip something in it.

  110. Freezing hummus
    Always I freeze some of the batch I make in small containers. Impossible to tell the difference when thawed. Thaw overnight on fridge shelf.

  111. Hi , thanks for sharing this recipe. My daughter is allergic to sesame seeds. So I never made hummus before. I can’t wait to try it.

  112. 5 stars
    I’ve always wanted to try hummus but couldn’t find tahini so I’m so happy that I’ve found this recipe for hummus without tahini now I just can’t wait to try this recipe out if anyone has any other healthy recipe I would love to try them or anything else that you can add to hummus please let me know

  113. 5 stars
    I used to make hummus like this years ago, but forgot the recipe, so this recipe was exactly what I was looking for. I skip the tahini for the same reason. I can’t always find it. Thanks!

  114. 5 stars
    Much faster than tahini hummus, far less demanding on the food processor and… Now I love hummus, but I really loved this. In one batch I added a couple of bell peppers (the from a jar in vinegar type); this was gorgeous! the splash of vinegar added a lovely zing.

  115. 5 stars
    My son is allergic to sesame so I use this recipe all the time. Comes out perfect. Creamy and smooth. Only change is we prefer garlic powder vs fresh garlic. Great with veggies and pita chips or bread toasts. Thanks for sharing

  116. 5 stars
    Oh my goodness, this was incredibly tasty and really good. Definitely wayyy better than store bought. If you’re like me and don’t like cumin because if it’s heavy taste, try adding just 1/4 teaspoons of it instead of 3/4, it gives it a really good flavor but less strong.

  117. 5 stars
    I just made this and wowowowowowow it’s the best hummus I’ve ever made.

    I roasted a head of garlic and put all of it in, and I used chili infused olive oil. It’s SO GOOD. My roommates and I are devouring it as I type.

  118. 5 stars
    I’m so happy I stumbled upon this recipe. I just made this and it is GOOD. I stuck to the recipe, it took all of 5 minutes using my Ninja, and it came out perfect. I’ll need to double batch it next time for sure. Thank you!

  119. 5 stars
    so simple, i loved it.. but i’m not a fan of cumin, can i replace it with something else, and what can you suggest? thank you

  120. I’ve been living in the Middlle East for quite some years and have had all kind of variations of hummus – lebanese, turkish, morroccan- and to be honest, I love it all. But the moment we started doing it at home, I truly fell in love with it.
    While I don’t mind the tahini while eating out, when making my own, I prefer it without the tahini.
    There is, as well, the option of making your own sesame paste, which is not hard at all, but I prefer to entirely skip it.
    I think it has a better flavour, you can actually feel the taste of it.
    Not to mention l, it’s a much diet-friendly option!

  121. Do you need to take the skins off the chickpeas? Would to make a difference to texture at all?

  122. 5 stars
    This is a WONDERFUL recipe! I was going to make hummus, thinking that jar of tahini in the fridge had enough left to make one more batch. Wrong! So, I looked up hummus without tahini, and got this recipe. I love it! It’s so simple to make, tastes spectacular, and, as one of the previous commentators said, I didn’t miss the tahini at all. In fact, I think it was impeding my enjoyment of hummus. Thank you for this!

  123. Hello, I am looking to make your hummus recipe but am wondering, how long it will last for in the fridge?

    Thanks in advance!

  124. Loved this receipe!! Dont have a food processor unfortunately which is annoying as every receipe I come across says use one, but I make do and abit more rougher texture probably but with pitta and red peppers awesome 🙂

    1. 5 stars
      This hummus turned out great! It’s a simple recipe I will definitely use again. I did make a few small tweaks: I added a tablespoon of unsalted creamy peanut butter (I had no tahini but wanted some of that creaminess), no cumin (I’m not a big fan) and added some dashes of smoked paprika and black pepper.

  125. 5 stars
    I love that you can make hummus so simply! You were the first thing that popped up with I googled “hummus without tahini!” The only change is you might mention that you can remove the skins from the garbanzo beans for an even smoother texture. When I did this, and used your recipe, it was absolute silk!

  126. This is so much tastier than store bought! And it really is super simple and inexpensive. Simple, delicious and cheap. Perfect!

  127. 5 stars
    Awesome recipe! I could never figure out why I always preferred store bought hummus over homemade. It was the tahini. This is delicious!

  128. 5 stars
    Just made this for the first time, it’s delicious and so easy to make. I won’t be buying it ready made again!
    Thank you.

  129. Fantastic recipe! I don’t miss the tahini at all. I added a little extra olive oil and lemon juice to make it smooth, and extra garlic, just because. Will becom a regular staple.

  130. Hi. This is delicious recipe. Thanks. I just made it with a slight modification. I added a couple of teaspoons of ground up roasted sesame seeds which is much cheaper than tahini. And it tastes fantastic. I guess you can add a bit of sesame oil to to get the tahini effect.

    Thank you

    1. Perfect recipe — just added a little sesame oil as suggested in one of the comments! My hubby & I loved it. Thank you! 🙂

  131. 5 stars
    I wanted humus, didn’t have tahini, and didn’t want to go to the store since we’re under a shelter-at-home order. I found this recipe, and it turned out FANTASTIC! I garnished it with some home grown black lentil sprouts, and it was so good. Thank you!!!

  132. I am allergic to sesame, thank you for this recipe a family favorite from now one .
    I used fresh garlic, not water, and instead of cumin I used pepper

  133. 5 stars
    My kids and husband LOVE this recipe. It’s easy and quick to make. I love having hummus in the fridge for a healthy snack with veggies.
    It’s been fun to make it with my kids during the pandemic too!
    Thank you!

  134. I made a double batch-I did have sesame oil and some black sesame seeds, so pureed it all-so delicious!
    Question-how long does this keep in the refrigerator?
    Can I freeze 1/2 of the batch. Only myself & my husband to eat it.

      1. 5 stars
        Ive never tried hummus before, and i’ve been really wanting to try it. This recipe is SOO GOOD! I didn’t use sesame oil or other of that fancy stuff, just the ones listed. Thank you so much for this wonder recipe !!

  135. Hardcore hummus lover here. I’ve made many over the years, but usually buy it because it’s easier (I am lazy in the kitchen). But in Pandemic Times, I decided to make it again, without tahini. This recipe is great – easy and delicious. I do have a tip if you want to experiment – to capture a whiff of sesame – replace a small bit of the olive oil with sesame oil (toasted or not). Different flavor, but very good IMO.

  136. 5 stars
    This is the best hummus i have ever had!! My daughter made it for us and added some chopped banana bell peppers and a bit of the brine as well, less of the water and a bit more of the lemon juice and an extra clove of garlic!
    Thank you for the recipe, we didn’t know how we’d do without tahini but I like it better than any store bought hummus I’ve ever had!!

    1. 5 stars
      I am a 13 year old girl that just turned vegan to change around my life. Coming into making this recipe I wasn’t sure it would turn out great except for the optimistic reviews it has gotten. Once I made it I screamed OMG my parents thought something had happened, and something did happen, i found the best hummus recipe!!!

      1. 5 stars
        Went to the store today and on my list was hummus. I got so stressed out for some reason. What used to be a sort of PIA getting groceries pre-covid is now a real PIA because of the one way isles!!! God forbid you missed something on your list and have to wind your way through the entire store to go get the item. Smh. Long story short…I’m so glad I didn’t buy the store made hummus! This stuff is the greatest!!!! I added some extra lemmon, a touch of hot chili oil and a bit more garlic. Used my blender. Thanks for this wonderful find of a recipe!

        1. 5 stars
          Yum, I have been making it with tahini (because I had no idea tahini was basically sesame seeds) but today I was out and like Doris said post-COVID shopping well….sucks!
          Thank you for sharing.

  137. 5 stars
    I actually prefer a bit more kick in mine, so I added a bit of paprika and cayenne pepper and it’s perfect! Thanks for the greak recipe 🙂

  138. 5 stars
    thank you so much for a recipe that doesn’t require tahini. in these times of self isolating we all only have simple ingredients in our cupboards. thanks again – I love Hummus and can now make some!!!

  139. 5 stars
    Accidentally added curry so… I added cumin too. Tasted fantastic! Quick and easy recipe that I’ll make regularly.

  140. 5 stars
    Thanks! I never made hummus without tahini before. I used a little almond butter and it worked out well! I also added a little fresh Basil. The first batch disappeared in minutes so I made another batch.

  141. Try using dried chick peas instead of canned. Soak overnight and cook in the am until soft. Proceed with your recipe. I think it is still easy if you plan ahead and the flavor is better.

  142. Followed the recipe. Used lime juice. Rinsed the canned chick peas.
    Have made hummus many times. There are many ways to uplift
    This basic recipe. Any of the Indian spices out there, like Garam Masala
    Are good. Have added peanut butter, roasted red pepper.

  143. 5 stars
    Just made this recipe in my new Blentec blender and it turned out so very well!

    I looked for tahini this morning in the market, but they were out. After making this recipe, I realize I don’t need it.

    I did add a bit of peanut butter as per another comment, and that gave it just the hint of nuttiness.

    Super recipe!

  144. 5 stars
    I needed a recipe for hummus without using tahini. Your’s is great! Just the same as mine, minus the tahini. Consistency is not quite as “stiff”. Tastes great! Thank you very much!

  145. Didn’t have any tahini. Found your recipe. It’s my hummus recipe minus the tahini! And it tastes just as good. Consistency is simply not as thick. Thank you very much!!!

  146. Just wondering from your video, what is the seasoning i see the red pepper flakes, but what is the green?

  147. 5 stars
    I made this recipe on a whim at 5 am because I wanted some for lunch at work. This recipe is amazing. I added some spices and it was perfect. Thank you for sharing this.

  148. 5 stars
    I make this all the time. It’s so much cheaper than store-bought hummus. Plus, tahini is expensive and usually comes in a container so large I’d NEVER use it up before having to toss it. One tweak though…if you love the sesame flavor (as I do) do yourself a favor and add one teaspoon of sesame oil. You can decrease the amount of olive oil by 1 teaspoon if you want but I don’t. It doesn’t seem to make a difference either way. Delicious with whole grain crackers, celery, cucumber slices…etc.

    1. Thank you for this! Now I can try it with sesame oil! An Asian family right here who almost certainly has sesame oil but definitely not tahini

  149. 5 stars
    Delicious!! I add more lemon juice but otherwise it’s perfect. And you can put other add ins as well. My son is allergic to sesame seeds and this made him tear up to have hummus again. Thank you so much ❤️

    1. I used bottled lemon juice and it wasn’t getting enough taste power. So I added 1/4 teaspoon of lemon pepper and Shazam! I started off with green uncooked chic peas. I soaked them overnight. Drained. Added fresh water. 1/2 teaspoon salt. Boiled on stove and stirred. Put lid on, drained water. Used them like they were out of a can. I buy these at an Indian grocery store. I have enough chic peas left over to make tacos tomorrow. Enjoy..

  150. Hummus by Amanda Finks is a easy, healthy recipe. I tried it the hummus was very good. It is easy and after a few trys i made it perfect. Soooooo goood,

    1. 5 stars
      I am allergic to sesame so I could never have hummus. Tried this recipe and it came out great and it was delicious. Thank you!

  151. Hi I tried this and loved it. I generally don’t have tahini on hand as I only like roasted tahini. I have also been known to add just a tsp of peanut butter.
    Love it.

    1. Love this simple recipe. But, I don’t have a food processor. Will it work in my Ninja blender?

    1. 5 stars
      My husband never eats store bought hummus. Tonight, I had some leftover chickpeas, so decided to try your recipe. It was amazing and so very easy to prepare. He almost ate the whole container, and now he wants me to buy more chickpeas. Thank you for a delicious recipe.

  152. 5 stars
    Your blue eyes mesmerized Me when I came to your site, and your recipe is very simple and good to read :). Thank you. I am going to do it now right after I have cooked the chickpeas.

    1. 5 stars
      tasty, delicious and quick recipe. My 14 months old daughter dont eat chickpeas but when I made this she wanted more and more. For myself , it will go in salad as m fitness passionate amd tor my hubby in his lunch wrapps.

  153. Great receipe. Didn’t miss the tahini at all. I was in a creative mood in the kitchen the other day and decided to make up my own Mediterranean version of a taco and this hummus receipe was a hit as a base. Thanks! 🤗🤗🤗

  154. 5 stars
    As delicious as I imagined it to be. The only change I made was to use 1/2 package of dried garbanzo beans, which I cooked in my Instant Pot. They came out perfect (I found a good recipe online that worked great – they weren’t too mushy and they were cooked just right). I loved the flavors of this hummus recipe, and so did my grandson who chooses hummus as one of his favorite snacks, along with pita chips.

  155. 5 stars
    Thank you for this. This is very clear, helpful writing which I, not a foodie, was able to follow confidently.
    This article came up in response to my search about the necessity of tahini. I wint buy it it’s too expensive.

  156. 5 stars
    I just made this hummus today for a picnic , and it is delicious!!!! I used a stick blender and it came out perfectly!
    I even added some grilled red peppers and it tastes like heaven!
    Thank you Amamda!!

  157. 5 stars
    Thank you for sharing this. I made this today for a dinner party, and got so many compliments on it. Considering as I’ve rarely had store bought hummus due to a mild sesame seed allergy, I’m so pleased!

  158. 5 stars
    Love this. I get so many compliments when I make this Hummus recipe! So easy and I usually have all the ingredients in my cupboard. No worries if I have tahini or not. I don’t need it.
    Yum! Great with sweet potato crackers that I get at Costco!

  159. 5 stars
    Absolutely loved this! I used a good quality oil and it really was delicious. I’ve made hummus before using tahini and a different olive oil. It has never tasted just how I expected so I went back to buying it. This recipe has restored my faith in ‘give it a go and make it yourself!’

  160. 5 stars
    This was my second time trying to make homemade hummus. I didnt have any fresh garlic cloves so used garlic powder. It turned out amazingly well! Thanks!

  161. 5 stars
    Easy and tasty! My husband is allergic to sesame seeds so I needed a hummus recipe without tahini. I like it even better! I add 3 cloves of garlic because we love garlic and a little roasted red pepper- yum! Thanks!

    1. My food processor is the bottom attachment for the blender, but I didn’t like the consistency, so I blended it and it’s now perfect!

  162. 5 stars
    I just made this Hummus and love it. I love chick peas but don’t like the store bought hummus, hubby does though. I this because it’s plain but I’m sure you could “doctor” it up if you desired. Makes 3 to 4 cups. Will definitely make it again.

  163. Just found out our daughter has a sesame allergy, so hummus was banned from our house until I found this recipe.

  164. Thanks so much for this recipe. I discovered I am allergic to sesame by eating pre-packaged hummus. I can’t wait to try this and experiment with flavor additions!

  165. 5 stars
    This a wonderful base recipe as I do dislike tahini so very much but I’d like to add (because we like it a bit spicy) we add to your recipe about a 1/4 can of chipotle peppers + maybe 1 + raw serrano peppers and about 6 to 8 garlic cloves and it’s absolute perfection!
    Thank you for reminding me how to start this recipe again as it has been a few years.
    Kind regards

  166. I made this. It is so delicious I can’t get over it. So much better than store-bought hummus
    I added parmesan cheese.

  167. 5 stars
    I really like this tahini free hummus recipe. It’s been on rotation on our menu the past couple months. It’s also very easy to embellish if you choose with different flavors. Great for those with food allergies.

  168. 5 stars
    So glad I found this recipe. A friend gave me a boatload of cans of chickpeas. I love homemade hummus but dont love the price of tahini. I have made 3 batches of this in 2 days. It is so good and easy. I dont have cumin on hand so i just left it out.

  169. Hi just wondering if I can just add it roasted garlic cloves instead of regular cloves and if so would it be the same amount? Thanks!

    1. 5 stars
      Roasted garlic is AMAZING in this and you can use a lot more…when roasted I’ve added the whole head, normal to small size, of roasted garlic to 2 cans of beans. Super yummy!!! 🙂

  170. 5 stars
    I absolutely love this recipe! On occasion I have added black olives or red pepper flakes, but I think I prefer this recipe to store bought brands! The flavor is so much better! I forgot to add the salt this last time that I made it and to be honest, it didn’t feel like anything was lacking! I love to just grab a few bites here and there when I’m feeling a little hungry instead of eating junk! Thank you for this recipe!

    1. 5 stars
      I have used this recipe many times as well as other hummus recipes and I have never removed the skins and it always comes out smooth and delicious. Plus, that’s waaaay too much extra work! 😉

  171. 5 stars
    Thank you for this recipe. I didn’t think you could make Hummus without tahini. I’m allergic to sesame’ seeds badly so that leaves out tahini. I’m going to try this recipe. Looks delicious.

  172. 5 stars
    This was delicious! I also don’t care for the price of tahini but wanted hummus in order to made a vegan ceasar salad dressing. this was perfect! instead of water, I used the brine from kalamata olives and also added a small handful of the olives to the mix. used 1 Tbsp of sesame oil and 1 Tbsp of olive oil, extra cumin and cayenne! i normally roast a red pepper to add when I made my usual recipe so will do that next time. this one is a keeper and will most likely replace my usual go to recipe!

  173. 5 stars
    I had to look up this recipe because last night at the store they only sold one brand of Tahini ……$9 a jar. NOPE!!!! It is delicious as is and made a double batch. Added 5 cloves of garlic for my Garlic Hummus. I used Sesame Seeds since I have a Vitamix. This is another option for an inexpensive ‘pantry hummus.’ (Since open Tahini is perishable). Hummus for all! Thanks for sharing.

  174. 5 stars
    I made it but can’t have lemons so I replaced it with hot sauce it added a pepper flavor but no spice. I recommend it if you don’t have lemon juice, or you just want a peppery hummus.

  175. Love your blog! I’m allergic to sesame seeds and I want to eat hummus and can’t! It’s so sad. Thank you for sharing!

  176. 5 stars
    I added a bit more water and avocado oil instead of adding more olive oil. Put 1 teaspoon of sesame oil and one more garlic clove. Sooooo smooth in my Vitamix! Absolutely delicious!

  177. 5 stars
    Thank you so much! I have a sesame seed allergy, so I have been avoiding hummus for years. Such a shame, as I also lean vegan. But I just made your recipe and it is DELICIOUS!

  178. 5 stars
    Thank you so much for putting this up! As someone recovering from my first kidney stone attack, I’ve been looking into alternative protein sources, and my research says plant purines apparently don’t cause stone formation as badly as meat purines, so every little vegetarian protein source is precious to my demanding palate.

    Absolutely loving this recipe. We substitute a local citrus called ‘calamansi’ for the lemons, as the latter are prohibitively expensive where I come from. Already on the third batch (500g of dried chickpeas per batch), although this time I’m trying to switch it up a bit:

    *No cumin, because my aunt doesn’t like it, sadly.
    *About 1/4 parts sesame oil substituting for olive oil, because 1) I’m running out of olive oil, and 2) Let’s say I wanted to add just a hint of the missing tahini. Tahini’s so hard to come by, and making it is a hassle. On the other hand, we have a metric ton of sesame oil from our Chinese relatives, so why not use some of it?

    She seems to like it, though it might just be because I was begging her to try. Here’s hoping she grows to enjoy it too.

    Thank you again! 🙂

  179. 5 stars
    I made this today. But I’m not a fan of olive oil so I only used 1 tbs and I did use 2 tsp of peanut butter. Oh and I threw in some red pepper flakes. It turned out so good. Thank you

    1. 5 stars
      I’m the only one that eats it in my house so I freeze it in 2 Tbsp. portions. I grab a solid lump and put it in a container and it’s thawed by lunch. I’ve made this recipe a number of times and not had problems. I’ve also thrown in a roasted red pepper into the food processor and it is yummy.

  180. 5 stars
    Simple and easy, but mossy importantly… yummy!
    I’ve tried it wirh adding jarred roasted red peppers, also yummy. My favorite is adding 2 garlic stuffed olives! OMG, it’s sooo good of you live garlic stuffed olives like I do!

  181. 5 stars
    I don’t like chickpeas so I used black beans instead. Turned out delicious. Will try it with other beans. Next time. Thanks for the recipe.

  182. 5 stars
    This recipe is unbelievably good and so easy to make. I added about 1/8 t. of red pepper flakes and mixed it up in my Nutribullet! After scooping into a bowl, I made some “trails” on the top with a spoon (as shown in photo), drizzled EVOO over the top and sprinkled with red pepper flakes. Discovered that corn tortilla chips go well with this as well as crackers and/or pita chips. Rave reviews!

  183. Quite delicious! No need for the tahini. No need for extra fat and calories. No need to spend $3.99 at the store. THANKS!

  184. This is a great recipe for anyone who cannot have tahini or sesame. It tasted fresher than store bought, not as salty, and everyone liked the texture which was a tad chunky. We topped it with chopped olives and the kids kept asking for more!

  185. Followed your recipe and it is great. I would like to make a suggestion.

    Try sesame oil instead of olive oil. The sesame oil gives a nice toasty nut flavor that is reminiscent of tahini.

  186. Added 2 more tbs of lemon juice and took out the olive oil for 2 more tbs of water.I also had to add garlic salt.After these changes it tasted like store bought.

    1. I used Crispy Ranch Chickpeas (adapted from Molly Yeh) – delicious but too thick and not smooth as they were dried in the oven for the original recipe. I have added more lemon juice, water and EVOO. What can I do to make them smooth and creamy??

  187. Question regarding your Quinoa Crusty Garlic Bread: you added some ‘green’ liquid mixture before spreading onto the cookie sheet. What was this liquid mixture? Where are the specifics on this recipe, eg. amounts used etc. Thanks

  188. 5 stars
    super quick and easy and tasted great – no more store bought hummus for me! I actually used a blender as don’t have a food processor and it works if you do it in 10 second blasts and then give it a stir and add a little more liquid.

    1. I tried adding about 2-3 drops of sesame oil to mine and it tastes great! It’s also more ideal for me to have sesame oil on hand rather than tahini.

  189. 5 stars
    You can also add some of the liquid from the can of garbanzo beans to smooth out the texture if you aren’t using tahini 🙂 Do it last so you don’t add too much though!

  190. Don’t have A food processor can I use a blender instead my kids love hummus and I deafly want to make this ty

  191. Thank you this looks like a great recipe and I’ve avoided making home made humans only because I also do not have any tahini. Question: what are the red and green flecks in your photo? They make the hummas look great and I’d like to add them too.

  192. 5 stars
    This was the first time I made homemade hummus. This was very tasty and healthy and I will make it again. I also share this recipe with my family.

  193. Thanks for sharing this recipe. That’s the same reason I don’t use tahini. I have a hummus recipe, but it has too much oil in it. I think we’ll like yours much better.

  194. 5 stars
    Just made this and enjoyed a simple afternoon tea serving as a dip with Carrot, Celery and Capsicum sticks. It was simply perfect. I did add a little salt as per the recipe, which I though enhanced the flavours, and then I also added half a tablespoon of peanut butter, which for me was a heavenly addition. Such a simple and quick dish and really gobbled up quickly. This is a keeper!

  195. 5 stars
    This was very tasty but I modified it a little but the one thing I did not add Was salt. Because the chickpeas are already salted in the can. Even after draining and rinsing the chickpeas there still Quite A bit of salt in them. But this was a great recipe

  196. I was looking up what the ingredient Tahini was, and I found this recipe! Nice to know I don’t need to use Tahini to make a wonderful Hummus recipe! I will be trying this real soon. Another plus to making your own is, no ‘preservatives’!! I love (home made recipes). Sincere thanks for posting this recipe, Sherry

  197. I often have garbonzo beans and no tahini so this is a excellent recipe. A must have recipe. Quick easy and tastes great! I did add 2 extra teaspoons of lemon juice bc I like it more tangy and topped with paprika

  198. Thank you for sharing this recipe. I love hummus, but I am allergic to sesame seeds. Since the typical hummus is made with Tahini (sesame seed paste), I can’t eat it.

    I will make this version.

    1. 5 stars
      I used my 35 dollar blender after i massed the beans with a fork for a bit. Reminded myself
      that way back when this was made with a mashing stone.

  199. 5 stars
    I just made this and it was delicious! As suggested I used the water from the can and I garnished it with red pepper. Mine came out very creamy and I did not peel the skin off.

  200. Another sesame seed allergy-sufferer here. Thanks for making it so easy to enjoy an old favorite! Going to buy the ingredients now!

  201. Very nice hummus recipe! I would just start with half a clove of garlic and add more to your taste. There’s nothing worse than too much garlic in your hummus. Also, unless you want your hummus pasty, you’ll need to add a LOT more water and oil to get the texture nice and creamy. But otherwise, this was a very nice recipe I’ll be sure to make more of

  202. Thank you for this. My son is allergic to sesame and I’ve been searching for a hummus recipe without it. Really appreciate it!

  203. 5 stars
    I’ve made this three or four times now. I always make it as directed. Thanks for a great, easy, cheap homemade hummus recipe!!

  204. I have been making my hummus without tahini for a long time now too – only really because I am too stingy to pay what they charge for tahini. I love some of the comments about other additions to the recipe that people have tried so I am going to give those a go, thanks everyone for the suggestions. One thing I would encourage (and agree with Jo Ann above) is to get into the habit of cooking up your own chickpeas, it might seem like an extra hassle to start with, but once you’ve done it a few times, it is really so amazingly easy, and doing this makes the hummus unbelievably cheap. My recipe cooks in just five hours, first I lightly spray my slowcooker with oil, then pre-heat it on high, then put in two cups of chickpeas and six cups of water, and you can also add in some optional extras here for flavour like sliced garlic, bay leaves, fresh herbs, half an onion etc (I don’t necessarily do all this), pop the lid on, then (if you can) about two hours into cooking (or really whenever you are able to during the cooking process), stir in one teaspoon of salt and two teaspoons of sugar, and then in about three more hours, they’ll be done. Leave to cool in some of the liquid (which will then thicken up), and then make up your hummus. I usually use the cooking liquid instead of adding water to make up my hummus too. This amount of chickpeas will yeild you a good sized batch of hummus, otherwise sometimes I freeze a portion of the made-up hummus for later, and sometimes I freeze a portion of the cooked chickpeas for later too. Also I find in a well sealed container or jar in the fridge, the hummus will last well over a week if need be.

  205. 5 stars
    Excellent recipe! Easy to make & it taste great! The only change I made was using the juice of the chickpeas in place of the water. I will never buy hummus from the store again! I did not miss the tahini flavor.

  206. Great recipe. Got everything I needed today to make it…..almost. What can be used instead of Cumin as I thought I had some already so didn’t buy any :/ x

  207. 5 stars
    this recipe is just what I was looking for. couldn’t find tahini. had all the rest of these ingredients. made as instructed. tasted. added a little bit more lemon juice, salt and a bit of hot sauce. used carrot sticks and fritos as dippers. this gave me the path toward making it the way I would like it to taste. thanks.

  208. Thanks, this worked well! A child in my daughter’s class is allergic to sesame seeds, and I usually use sunflower seed butter instead of tahini, but I’m out of sunbutter and this worked great! Tastes good. She definitely won’t notice.

  209. My daughter is allergic to sesame seeds, so this recipe is one I will definitely try! Thanks for posting it!

  210. 5 stars
    Made this today for the very first time………..Yum.
    I will NEVER buy hummus again, but will forever be making this
    scrumptious, easy, inexpensive yummy goodness. Thanks

  211. 5 stars
    I do NOT like tahini. I tolerate it, because I like hummus but is much better without it!! This makes me SOoo happy. Thank you!!! My new base for lettuce wraps!!

  212. God bless you!! I’ve been wanting to make my own hummus but none if my stores carry tahini! Thank you!

  213. I worked in a Greek restaurant when I was in college and the Greek woman who owned it made the hummus herself. She would never give me the full recipe, but she insisted that the reason that her hummus was so good was that she never used Tahini. She said she didn’t like the bitter after taste. Thanks so much for sharing your recipe, I no longer live in my college town and I miss her hummus a lot. I can’t wait to see how this compares.

  214. AND to make it even cheaper (and have even MORE control of the ingredients)–make your own garbanzo beans. In the morning just throw about 1/2# dry beans in the crock pot, cover about 2″ over the beans with water and cook all day on low–DONE!

  215. 5 stars
    This recipe is a keeper! I absolutely love how well proportioned the ingredients are… The recipe is so simple yet so delicious… I wilk definetly be making this one very often.

  216. I’ve made this recipe twice now and it really is quite good. So happy to not have to use Tahini. After reading some of the other peoples responses to it I decided to put some of them to good use and add a few of my own. I did use the liquid from the chick peas instead of plain water. I also added some lemon zest, toasted sesame oil, black pepper, freshly grated romano cheese and a little bit of honey/sugar. This was so good I polished off the whole container in 3 days; and that’s only because I was pacing myself. I used less EVOO and cumin only because I am not a huge fan of these. Great recipe. A true keeper. Oh…btw…I peeled the whole can of chick peas because I read somewhere that the skins tend to give off a bitter taste. Don’t know if that’s true but but mine came out smooth, creamy and absolutely delicious.

  217. Thanks for sharing. Just one cuestion, it’s the Cook or raw garbanzo?, if i don’t want to use cans! Thanks

  218. 5 stars
    I just made this Lemon Hummus tonight, to go with falafel. I used my Kitchenaid blender on the “mix” setting and scraped down the sides a few times when it seemed to get stuck. My husband and I agreed that it tasted DELICIOUS and was great with the falafel, white Jasmine rice, and my toppings were diced tomato, avocado, and English cucumber. After he got up to clean up, he scraped out what was left in the blender to lick it off the spatula!

    I think I put a touch too much Cumin, but after a few tastes, I loved it. I may try adding a bit of sesame oil next time. We are into the Japanese taste of sesame.

  219. 5 stars
    I just made this and it came out so delicious. I doubled the batch. It was quick and easy did not miss the Tahini. Thank you for sharing all your recipies

  220. Thanks so much for sharing your recipe! Your hummus looks great! What seasonings do you put on top of it (as pictured). It looks so inviting and delicious!

    1. Thank you Kay! I believe that was just a drizzle of olive oil and some crushed red pepper flakes. Hope you like it!

  221. Great recipe, love it!
    For 1 15oz can of beans I Also added 1/2 tsp lemon pepper salt & 1/2 tsp powdered onion.

    My solution to avoid peeling the skins is to invest in a small grinder/chopper.
    I have a Cuisinart. It’s great for many recipes.
    the machine is powerful & the blade is very sharp & does a great job resulting
    in a very smooth & creamy hummus paste, thus no skinning.

    As with every recipe I use, I taste & add more/other ingredients as I go.

    Hope this helps some out there!

  222. In order for hummus to be smooth, you need smaller batches and the peas need to be skinned. Skinning chic peas is a long and annoying process though. I wonder if this recipe is bland? You use so little garlic cumin and lemon juice, and no paprika? Tahini is not that expensive. Pay $6 for a jar that makes 4-5 batches?
    I’d also suggest using dry beans instead of canned. You cut out TONS of sodium that way and you save money.

    1. Hi Lana,
      I don’t like to keep anything fresh like this for longer than 7 days. But, this hummus is always gone before I reach that point 🙂

  223. 5 stars
    I made this recipe a couple weeks ago and loved it, however I was well into the prep when I realized I was out of cumin. So today, I start a double batch and realized I never bought any cumin. So, I used the zest from the lemon and subbed 1/2 tbls of sesame oil for the olive oil. Remember this was a double batch.

    Next time for sure I need to have cumin in the pantry! However adding the zest and and the sesame oil helped punch up the flavor! It’s soooo creamy. I already portioned out some for my lunches….

  224. I’ve tried making homemade hummus with several similar recipes, but I just can’t for the life of me get the stuff to be soooo smooth like the storebought kind. Do you have any tips for that? Mine usually looks about the same texture as yours. Thanks!

    1. I found it is the processor that makes the difference. When I started using a high power blender instead of the cheaper one I had before it made a huge difference. Sometimes a tiny bit more liquid.

    2. You can make the Hummus creamier by shucking off the skins after you rinse them…….it just takes a few minutes per can, but the difference is amazing…..smooth as peanut butter….I also reserve some of the liquid from the can and use that instead of water, it gives it more of the chick pea flavor

    3. One trick I use is to blend in some tofu. I know sounds weird but it comes out super creamy (I do this with refried beans too) also I’ve found if you used a blender instead of a food processor that helps too. (Of course you need to scrape it down a few times) when using tofu you may have to increase the spices a bit. I always add corriander, and fresh chillies (green my son likes spicy) hope this helps! As a bonus you now have a super protein spread if you are eating vegan/vegetarian! (We do)

    4. I learned from another blogger that processing it longer and with a little juice from the beans makes the difference– i now process it 4-5 minutes.

  225. Thanks so much for sharing this!!! I absolutely LOVE hummus, but I am allergic to sesame seeds, nuts, the whole shabang, so I can’t usually have it. I can’t wait to try this out!!!

  226. I imagine if you are missing the flavour of tahini, you could trade out a bit of the olive oil for sesame oil….. I think I am going to try it your way tho’ with none. I think it will be great.

    1. My sister has a sesame allergy so we have always mdd it this way. I some times add a little peanut butter or powders peanut butter for the nutty flavor. A pinch does the trick.

    2. I have a hummus recipe similar to this and I add 1 tsp of sesame oil and the lemon zest as well. It is delicious.

    1. Thank you so much ., I didn’t have tahini and thought I had wasted all my ingredients. but since I haven’t tasted it yet , I think you saved it for me. Bea

  227. 5 stars
    I just made this for my daughter who is allergic to sesame seeds. This recipe is perfect! I was just wondering in the last picture there are red and green flakes sprinkled on top. What are these so I can top mine off next time?

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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