This sesame-free hummus recipe doesn’t contain tahini (sesame paste) and tastes simply amazing! If you are allergic to sesame or simply don’t have tahini on hand, you absolutely must make this hummus!
With the sesame allergies on the rise, there is now a saying that “sesame is the new peanut”. Classic hummus is made with tahini (sesame paste), making it a forbidden food for those allergic to sesame. If you love hummus but can’t eat it due to sesame allergy, I have great news for you – you can make hummus without sesame and it will be just as good as the classic version! When you make this amazing hummus without tahini, you just won’t be able to stop eating it!
Even if you are not allergic to sesame, you might choose to make this tahini-free version simply because you don’t feel like looking for tahini in the grocery store 🙂 Tahini is a pretty exotic ingredient, typically found in a Middle-Eastern isle of large supermarkets. Unless you use it on a regular basis, the odds are that you don’t have it sitting in your pantry.
All ingredients of this easy sesame-free hummus are very common and easily found: canned garbanzo beans (chickpeas), olive oil, lemon juice, garlic, cumin and salt. So it’s basically a pantry recipe – if you have a can of chickpeas in your pantry and a lemon in your fridge, you can whip up this hummus spontaneously, without any prior planning!
Making this delicious hummus without tahini is super-easy and takes less than 5 minutes from start to finish! You don’t have to do any cooking – just put the ingredients in a food processor and blend into a dip!
The most common way to serve hummus is as an appetizer dip with pita chips – it will disappear in seconds! Hummus also makes a perfect snack, as it is very healthy and high in protein. Dip the baby carrots and celery sticks in this homemade hummus for the healthiest snack ever! Because hummus is so high in protein, it will actually make you full!
This homemade tahini-free hummus can be stored in a refrigerator in an air-tight container for up to 5 days. If will be all eaten up way before that though 🙂
- 1 (15 oz) can garbanzo beans (chickpeas)
- 2 tbsp extra-virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- 3 tbsp water
- 1 garlic clove, peeled
- ½ tsp ground cumin
- ¼ tsp salt
- Drain and rinse the garbanzo beans.
- Add the garbanzo beans, olive oil, water, garlic, cumin and salt to the food processor fitted with a steel blade. Process for about 1 minute, until smooth.