Homemade Hummus Without Tahini: The Best Easy Recipe Using Sesame Seeds
No tahini? No problem! Unlock the secret to a quick, delicious, and convenient homemade hummus without tahini using simple sesame seeds. This method yields a fantastic dip that’s not only simpler to prepare but also significantly more economical and equally authentic in flavor. Dive into the world of effortless hummus making and discover your new favorite snack!
My culinary journey took an exciting turn back in the 1980s when I first met Brian’s family. Having lived and traveled extensively in places like Turkey and the Middle East, their kitchen was a vibrant hub of exotic flavors and dishes that were completely new to me. It was a delightful culture shock, expanding my palate in ways I hadn’t imagined.
Brian’s mom, a true culinary pioneer in my eyes, regularly prepared authentic Middle Eastern delights. Her table often featured succulent lamb shish kebabs, the smoky and rich baba ganoush (an exquisite eggplant dip), refreshing jajik (a yogurt and cucumber dish with various regional names and variations, much like Greek tzatziki), and, of course, creamy hummus – a delightful garbanzo bean dip served with warm, fluffy pita bread.
At that time, these foods were far from common in my circles. No one I knew was eating, let alone crafting, such intricate dishes from scratch. Initially, I was a rather picky eater. However, eager to make a good impression on my prospective new family, I enthusiastically sampled everything put before me. To my surprise and delight, many of these dishes quickly won me over.
I instantly adored the shish kebabs. Baba ganoush remains, to this day, my absolute favorite way to enjoy eggplant. While jajik’s fresh cucumber wasn’t quite my preference, I completely fell head over heels for hummus. It was so incredibly delicious that I was determined to learn how to make it myself, especially since it was one of Brian’s top favorites. Its rich, savory flavor and satisfying texture made it an instant classic in my personal recipe collection.
It came as no surprise when hummus exploded in popularity during the 1990s. Suddenly, this once-exotic dip was ubiquitous, appearing in delis, grocery stores, and even gracing newspaper recipe columns. Its inherent simplicity, combined with its versatility, made it an instant hit. Homemade hummus is remarkably easy to prepare, pairs perfectly with a wide array of vegetables, chips, and pita, and offers a wonderfully protein-rich alternative to heavier, cream- and cheese-based dips.
However, there was one recurring obstacle in my quest for consistent homemade hummus: tahini. Besides garbanzo beans, tahini is the other foundational ingredient in traditional hummus. It’s often a relatively expensive specialty item that I didn’t typically keep on hand. This meant my homemade hummus supply was usually either a feast or a famine – we’d enjoy it frequently for a short period, and then go months without it because I simply didn’t have any tahini in the pantry. It was consistently irritating to be out of this crucial ingredient whenever the craving for fresh hummus struck.
What is Tahini, and Why Use Sesame Seeds Instead?
This cycle of tahini-induced frustration continued for years until I had a rather obvious, yet revolutionary, realization. Tahini, at its core, is simply a paste or spread, much like peanut butter. A quick glance at the ingredients list on any tahini container confirms it: typically, it’s just ground sesame seeds and a touch of salt. This sparked an “aha!” moment: if tahini is merely ground sesame seeds, then sesame seeds could be ground just like nuts to create a homemade sesame butter.
The solution was so simple, it was almost laughable. Sesame seeds are not only significantly less expensive than pre-made tahini but also a staple I almost always have in my pantry. I use them for coating granola bites, adding a flavorful crunch to stir-fries, and various other culinary adventures. The best part? I discovered it’s incredibly easy to grind the sesame seeds as the very first step in making hummus. This process adds virtually no extra dishes to wash and only about an extra minute to the total preparation time!
Opting for fresh sesame seeds over store-bought tahini offers numerous benefits. Beyond the obvious cost savings, using whole sesame seeds allows you to control the freshness and flavor profile of your hummus. You’re getting the pure, unadulterated essence of sesame, which translates to a vibrant, nutty taste in your finished dip. Furthermore, as the FAQs highlight, sesame seeds are a fantastic source of calcium, offering more than double the amount found in the equivalent portion of tahini, making your homemade hummus even healthier!
While a super-powerful food processor might yield an ultra-smooth consistency, this homemade hummus, especially without dedicated tahini, often has a slightly rustic texture. Personally, I prefer my hummus to be a bit less smooth, as it adds character and a homemade feel. But regardless of the exact texture, I can assure you the flavor is absolutely amazing. This transformative discovery means that this is now the only way I make hummus – without expensive, hard-to-find tahini and with readily available, affordable sesame seeds!
Recipe Video
Homemade Hummus Without Tahini: The Game-Changer Recipe
Learning how to make your own hummus, especially with this clever tahini substitute, transforms it into a true “back pocket” recipe. It’s perfect for impromptu snacks, elegant entertaining, or convenient fuel for road trips. The beauty of this recipe lies in its simplicity and reliance on common pantry staples. Let’s look at the few key ingredients you’ll need:
Essential Ingredients for Perfect Hummus
- Garbanzo Beans (Chickpeas): These are the heart of your hummus. You can use canned garbanzo beans for ultimate convenience (just drain and rinse well), or for an even more economical and flavorful option, use dried chickpeas that you’ve cooked yourself. If you’re really ahead of the game, you might even have some cooked and frozen chickpeas ready to go from your freezer, making this recipe even faster!
- Olive Oil: A good quality extra virgin olive oil adds richness, smoothness, and a lovely fruity note to your hummus. It also helps in creating that creamy texture.
- Lemon Juice: Freshly squeezed lemon juice is paramount! It brightens the flavor, adds tang, and balances the richness of the chickpeas and sesame. Don’t skimp on this; fresh is always best.
- Garlic: Essential for that characteristic savory depth. Two large cloves are usually perfect, but feel free to adjust to your personal preference for a milder or bolder garlic presence.
- Salt: A fundamental seasoning that enhances all the other flavors. You’ll want to taste and adjust the salt content to your liking.
- Sesame Seeds: This is our star ingredient, replacing tahini. Make sure they are raw, untoasted sesame seeds for the best flavor and texture when ground into a paste. (Of course, if you do happen to have tahini on hand, you could certainly use it in place of the sesame seeds and the initial olive oil in the recipe, but where’s the fun in that when you have this brilliant hack?)
Once you have these simple ingredients gathered, the process is incredibly straightforward. You literally add everything to a food processor and let the machine do the work, whirring until you achieve that wonderfully smooth and creamy texture.
Step-by-Step Directions for Creamy Hummus
The only real deviation this hummus without tahini recipe takes from a standard hummus preparation is its ingenious first step: creating a fresh, homemade sesame paste right in your food processor. This minor alteration makes a monumental difference in convenience and cost.
- First, Make Your Homemade Tahini (Sesame Paste): Begin by placing the raw sesame seeds and a quarter cup of olive oil into the bowl of your food processor. Pulse continuously, scraping down the sides as needed, until a relatively smooth paste begins to form. It won’t be as liquid as store-bought tahini, but rather a thick, chunky-smooth consistency. If it seems too dry or isn’t coming together, add another tablespoon or two of olive oil, or even a tiny splash of water, until you reach your desired texture. This takes only a minute or two and is the key to that authentic sesame flavor.
- Add the Aromatics: Next, add the garlic cloves to the sesame paste in the food processor. Pulse again until the garlic is finely chopped and well integrated into the sesame mixture. This ensures even distribution of flavor throughout your hummus.
- Combine Remaining Ingredients and Process: Now, add the drained garbanzo beans, fresh lemon juice, and salt to the food processor (reserving the paprika for garnish). Process everything together until the mixture reaches your desired consistency. For an extra creamy texture, you might add a tablespoon or two of ice water while the processor is running. Be sure to scrape down the sides of the bowl frequently to ensure all ingredients are thoroughly blended. Taste and adjust the salt as needed – a pinch more can often elevate all the flavors.
- Serve and Enjoy: Transfer your freshly made hummus to a serving bowl. Drizzle generously with a little more extra virgin olive oil and sprinkle with a touch of paprika for color and a hint of smoky flavor.
- Pair with Your Favorites: Serve this delectable homemade hummus with an array of fresh-cut vegetables like carrot sticks, cucumber slices, bell pepper strips, or celery. It’s also fantastic with sturdy chips, crackers, or, for the ultimate experience, with warm, fluffy pita bread. Keep any leftovers in an airtight container in the refrigerator for up to a week. For longer storage, hummus freezes beautifully!
Serving this easy, healthy chickpea dip is a joy. A final drizzle of quality olive oil and a sprinkle of vibrant paprika not only adds to its visual appeal but also enhances the flavor profile. While it’s perfect with fresh vegetables and pita or flatbread, don’t limit yourself! Hummus makes a fantastic spread for sandwiches, a healthy base for wraps, or even a dollop in a Buddha bowl.
Did you know that making your own pita bread is surprisingly simple, too? For an even more authentic homemade experience, here’s a simple whole wheat pita recipe you absolutely must try.
The ultimate test for this innovative tahini-less hummus arrived when I hesitantly served it to my in-laws, particularly my discerning mother-in-law, who was accustomed to classic Middle Eastern cuisine. I practically stumbled over my words, trying to prepare her for the fact that this wasn’t “real” hummus made with store-bought tahini. Her reaction, however, was priceless and utterly validating.
Her verdict? A resounding and enthusiastic, “I think this is the best hummus I’ve ever had!” This glowing endorsement cemented my belief that making hummus with sesame seeds is not just a convenient alternative, but a truly superior one. It’s a testament to the fact that sometimes, the simplest and most accessible ingredients can lead to the most extraordinary results.
Hummus Without Tahini FAQs
Homemade hummus, stored in an airtight container, will happily last for about a week in your refrigerator. Always give it a quick sniff test if you’re unsure.
Absolutely! Hummus freezes exceptionally well. I regularly portion it into 1-cup airtight containers, often topping it with a thin layer of olive oil before freezing to preserve freshness and prevent discoloration. Simply thaw it overnight in the refrigerator before using, and consume it within a week of thawing. This method works perfectly for both homemade and store-bought hummus, making meal prep a breeze!
While a tub of store-bought hummus is not prohibitively expensive, typically ranging from $3-5.00, making homemade hummus is significantly more cost-effective. Depending on your location and where you source your ingredients, homemade hummus can cost you roughly half of what you’d pay at the store. For example, a can of garbanzo beans might be around $0.79, and 1/2 cup (4oz) of sesame seeds at $0.25 per ounce costs approximately $1.00. Add in the olive oil, garlic, and lemon juice for about another $0.25, bringing the total cost for a generous batch of homemade hummus to just over $2.00. Starting with dried garbanzo beans, which are even cheaper, can bring the cost down to closer to $1.00 for a full recipe. Remember, cooking dried beans in advance and freezing them makes this incredibly simple and economical!
Yes, homemade hummus is incredibly healthy! According to Healthline, hummus offers a wealth of benefits, including fighting inflammation, improving blood sugar control, supporting digestive health, lowering the risk of heart disease, and aiding in weight management. It’s packed with fiber, protein, and healthy fats. However, if you have a sensitivity to legumes, it’s always wise to monitor your intake, as excessive amounts might cause gastrointestinal inflammation in some individuals.
Yes, there is! According to this site, 1 ounce of whole sesame seeds contains more than double the amount of calcium compared to the same amount of tahini. This makes using whole sesame seeds for your homemade hummus an even more nutritious choice and yet another fantastic bonus!
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Homemade Hummus Without Tahini
Equipment
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Food Processor
Ingredients
- 1/2 cup sesame seeds
- 1/4 cup olive oil plus more as needed and for garnish
- 2 large cloves garlic
- 1-½ cups garbanzo beans, home cooked or a 15.5-ounce can
- 2 tablespoons lemon juice, about 1 small lemon
- 1 teaspoon salt
- paprika for topping
Instructions
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Make sesame seed paste (tahini): Place the sesame seeds and 1/4 cup olive oil in the bowl of a food processor and pulse until a smooth-ish paste forms, adding a little more olive oil if needed.
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Continue Making Hummus: Add the garlic and pulse until evenly chopped.
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Add the remaining ingredients, except the paprika. Process until desired consistency, adding more olive oil (or water) as needed. Taste to adjust for salt.
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Transfer to a serving bowl, drizzle with more olive oil and sprinkle with paprika.
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Serve with pita bread and vegetables for dipping. Keep extra in an airtight container in the refrigerator for about a week or freeze for longer storage.
Notes
To Freeze: place into 1-cup portions into freezer containers, drizzle with a bit of olive oil, seal, label & freeze. Keeps for a couple of months perfectly.
Variations:
- Roasted Red Pepper Hummus: For a sweet and smoky twist, add a 1/2 cup to 3/4 cup of roasted red peppers (ensure they are well-drained if using from a jar) to the food processor and blend as directed with the other ingredients.
- Pesto Hummus: Incorporate a fresh, herbaceous note by stirring 1/4 to 1/3 cup of your favorite pesto into the prepared hummus. Adjust the amount to taste for a perfect balance of flavors.
- Spicy Hummus: If you love a kick, swirl 1-3 tablespoons (depending on your heat preference) of Sriracha sauce into the finished hummus. This is a personal favorite for adding exciting heat!
Nutrition
More Easy Dips To Try for Any Occasion
If you’ve loved discovering the simplicity and deliciousness of homemade hummus, you’re in for a treat! The world of easy, homemade dips is vast and incredibly rewarding. They’re perfect for entertaining, healthy snacking, or simply elevating everyday meals. Here are a few more simple yet impressive dip recipes to add to your culinary repertoire:
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This recipe has been updated – it was originally published in 2010 and updated in 2015. We continually strive to provide the best and most current information for our readers.