Tahini-Free Hummus Recipes
Tahini, made from ground sesame seeds, is a common ingredient in hummus. If you don't like tahini, or simply don't have it on hand, you can still make hummus using the recipes and advice on this page.
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Tahini can be on the expensive side, difficult to find, and not get used as often as other staples in the kitchen. For me, personally, too much tahini makes my throat itch (unfortunate!) Here's a way to make a delicious hummus by substituting peanut butter for tahini!
Total Time: 5 minutes
Yield: 4 servings
- 1 can (16 oz) of chickpeas
- 2 peeled garlic cloves
- 2 Tbsp peanut butter
- 2 Tbsp olive oil
- 1/2 lemon
- salt and pepper to taste
- 1 pinch paprika
- 1 little bunch of parsley (optional)
- Put chickpeas, garlic cloves, peanut butter, juice of lemon, and parsley (if you're using it) in a food processor or blender.
- Pulse ingredients until smooth. Drizzle in oil with while blending.
- If the hummus is too chunky for you, slowly drizzle in water until you get the right consistency. Season to taste with salt and pepper.
- Drizzle with oil and sprinkle with paprika when serving, if you so desire. Enjoy!
Any hummus recipes without tahini? I have a lot of garbanzo beans I need to use up. Any other recipes using garbanzo beans would be good too. I don't want to buy anything special since I am moving soon and don't want extra ingredients to pack.
By min (Guest Post)
September 11, 20080 found this helpful
I love hummus but not tahinni; so I just make it without. Olive oil, garlic, lemon, whatever seasonings you like.
I never knew hummus could be green and taste so good! I made this when I wanted a nice, fresh flavor and didn't have any of the more the traditional tahini. I think Dr. Seuss would approve!
Total Time: 30 minutes
Yield: 8-10 snack-size servings
Source: Frugal Abundance for the inspiration
Link: Chickpea Hummus
- 3 cups chickpeas, cooked and drained
- 2/3 cup water
- 1/3 cup loosely chopped parsley
- 2-3 Tbsp lemon zest
- 1 Tbsp lemon juice (optional)
- 1/2 Tbsp garlic
- 1 tsp salt
- cumin powder and olive oil to taste
- Blend chickpeas with water until smooth in consistency.
- Add in parsley, seasonings, and olive oil. Blend thoroughly.
- Store in an airtight container, refrigerated. Keeps for up to one week. This hummus has a refreshing taste with a little zip from the lemon and cumin.
- I like to serve this with chopped veggies or as a nice, vegetarian sandwich filling along with lettuce and fresh tomatoes. Try it with pita bread, too!