Hummus Recipe without Tahini

If you love quick and easy spreads, try tzatziki sauce, white bean dip, and tirokafteri.

Hummus is a versatile recipe from the Middle East with a rich, nutty, and earthy flavor from chickpeas and tahini, slightly tangy notes.

Also, Hummus is easy to customize; you can swap the chickpeas and make a lentil hummus or a white bean hummus.

To make hummus without tahini, we cook the chickpeas with some onion, garlic, and rosemary for a few minutes before blending them.

Louise and I tested this recipe five times, and we finally found what we think is the most delicious hummus recipe without tahini 😛.

Quantities are in the recipe box at the bottom of the page.

Chickpeas

Chickpeas or garbanzo beans are the main ingredient in Hummus.

You can make this tahini-free hummus recipe with canned chickpeas or dried chickpeas that you previously soaked in water for 12 hours, then boil until tender.

To learn how to work with dried chickpeas, check out our step-by-step guide on how to cook chickpeas.

Drain and rinse canned chickpeas well under running water if you use canned chickpeas.

Extra virgin olive oil

Use extra virgin olive oil to cook the onion and drizzle on the Hummus before serving it.

Onion

You can use white or yellow onion. Onion has the superpower of adding a ton of flavor to dishes when it’s sautéed gently in olive oil.

We use it instead of the tahini to add flavor and richness to this hummus recipe without tahini.

Garlic

Opt for fresh garlic. We cook it with the onion to add more flavor to the Hummus.

Rosemary

Rosemary works beautifully with chickpeas.

They are a perfect flavor match and are often used in many Mediterranean recipes (think of our pasta e ceci, chickpeas soup, and chickpea stew).

We use dried rosemary here, but you can also use fresh.

However, adding rosemary to Hummus is undoubtedly unconventional and non-traditional.

So, if you prefer, you can substitute 1/2 teaspoon of ground cumin for the rosemary.

Lemon juice

For tangy notes that cut through the creaminess of chickpeas.

Salt

We recommend sea salt or kosher salt to taste. Optionally, you can add a couple of twists of black pepper or a pinch of red pepper flakes.

Water

As much as needed to make the Hummus creamy. Depending on the type of chickpeas, you might need more or less water. Start with 1/2 cup, and add more as required.

Fresh parsley

Fresh parsley is for garnishing the Hummus. Optionally, you can sprinkle with paprika.

US cups + grams measurements in the recipe box at the bottom of the page.

Heat the extra virgin olive oil in a skillet, add the chopped onion, and sauté it gently for 3 minutes.

Add grated garlic and dried rosemary (or ground cumin) and cook for 2 more minutes, stirring often.

Stir in the chickpeas, drained and rinsed, season them with salt, and cook them with the onion for 5 minutes, adding a splash of water if the pan gets dry.

Let the chickpeas cool down slightly, then add them to a blender or food processor with cold water and lemon juice.

Blend for a few minutes or until smooth. You must add more water to reach your desired texture and consistency. Taste and adjust for salt.

The most common way of serving Hummus is to spread it on a plate or in a bowl, swirl the top with a spoon, and drizzle with good quality extra virgin olive oil, garnish with a sprinkle of chopped fresh parsley, and eat it with warm pita bread.

Mezze platter

Alternatively, you can make a large platter (mezze) with other small middle-eastern dishes like:

• Baba ganoush or mutabal (eggplant dips).
• Taboule salad or lentil tabbouleh.
• Homemade falafel.
• Grilled eggplant or grilled zucchini.
• Feta cheese and olives.
• Pickled red onions or beets.

Make ahead: Hummus without tahini is an excellent recipe for meal prep, as you can keep it in the fridge for almost a week.

Refrigerator: transfer the Hummus to an airtight container and store it in the fridge for up to 5 days. Take it from the refrigerator 15 minutes before eating, or warm it in the microwave for 30 seconds so it’s not fridge-cold. If it is too thick on the second day, you can stir in a splash of water.

Freezer: we don’t recommend freezing Hummus.

Get more wholesome and delicious meals with chickpeas:

• Harira soup
• Masabacha or swimming chickpeas
• Easy chickpea salad
• Pasta salad with chickpeas
• Chickpea curry
• Sweet potato and chickpea stew

One-pot Meals

Harira Soup

Salads

Chickpea Salad

Salads

Chickpea Pasta Salad

Curry Recipes

Chickpea Curry