Hummus Recipe Without Tahini: 5 Easy Ways to Bake With It

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Tired of finding amazing hummus recipes only to realize they call for tahini—and you either don’t have it or don’t like the taste? You’re not alone. While tahini (ground sesame seed paste) is traditional in hummus, it’s also a common allergy trigger and not always a pantry staple. Good news: you can absolutely enjoy creamy, flavorful hummus without it. Even better, this hummus recipe without tahini is so versatile, it doubles as a magic ingredient in baked dishes that deliver moisture, richness, and bold flavor.

This easy hummus recipe without tahini results in a smooth, earthy dip with a balanced lemon-garlic punch. And when you go beyond dipping pita and veggies, it’s the flavor upgrade your roasted veggies, baked proteins, and savory tarts have been waiting for.

Trust us, once you try baking with it, you’ll have a new go-to for meal prep.

Why This Tahini-Free Hummus Works So Well

• Uses simple, budget-friendly ingredients—most already in your pantry.
• Doesn’t compromise on flavor or texture; smooth and creamy every time.
• Ready in minutes, no fancy equipment needed.
• Flexible enough to flavor with herbs, spices, or even roasted veggies like red pepper or beet.
• A game-changer in everyday cooking—use this hummus as a base for baked dishes, veggie casseroles, sandwich spreads, or even savory pies.

You’ll also find that its bold depth of flavor fits perfectly into comfort food favorites. For example, try adding a dollop alongside this hearty Beef Stroganoff with Potatoes: 5 Reasons to Make or serve it as a side to cut through the richness of creamy dishes.

What You Should Know Before You Start

Best Chickpeas for Homemade Hummus

While you can definitely make this hummus recipe without tahini using canned chickpeas for convenience, soaking and boiling dried chickpeas will take the texture and flavor to the next level. Canned chickpeas tend to be saltier and slightly mushy, but that’s nothing a quick rinse and peel can’t fix. If you have the extra time, soak dried chickpeas overnight with a pinch of baking soda and boil them until super tender for maximum creaminess.

Buying the Right Ingredients

For canned chickpeas, choose a low-sodium version and rinse them well to control the salt in your final product. For lemons, always go fresh—bottled lemon juice can’t compare in brightness. And for garlic? Fresh cloves, not the pre-minced jarred kind. It makes a huge difference in the flavor balance of your hummus.

When it comes to olive oil, this is one of those moments worth splurging. A smooth, fruity extra virgin olive oil creates a silky finish and elevates the entire recipe.

Smart Substitutions

Tahini typically adds nuttiness and richness to traditional hummus, but in this version, we lean on olive oil and sometimes a touch of nut butter or Greek yogurt instead. If you want the thick texture tahini provides, try unsweetened, unsalted cashew butter or almond butter in small amounts. Greek yogurt adds body and a slight tang that works great if you’re planning to use the hummus in baked dishes.

If you’re allergic to sesame and nuts, simply omit any butter alternatives. A touch more olive oil and an extra clove of garlic can help round out the flavor.

Ingredients & Prep

The Essentials (Makes about 2 ¼ cups of hummus)

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice (approximately 1 medium lemon)
• 1–2 garlic cloves, peeled
• 3 tbsp cold water (more as needed)
• ½ tsp ground cumin
• ½ tsp kosher salt (adjust to taste)
• Optional: 1–2 tbsp plain Greek yogurt (for creaminess)

If you like the look and flavor of garnished hummus, keep a bit of olive oil, paprika, and chopped parsley on hand for serving.

Chickpea Prep

If you want ultra-creamy hummus, try this trick: peel your chickpeas. Yes, it’s a little time-consuming—but if you’re only making this recipe once, give it a shot. The result is dramatically silkier. To do it quickly, rub the rinsed chickpeas between two clean kitchen towels. The skins will loosen, and you can pick them over easily.

If using dried chickpeas, soak 1 cup overnight with ½ tsp baking soda. Rinse, then simmer in water with another ½ tsp baking soda for about 40–50 minutes until tender. Drain and let cool.

Pantry Staples for Bold Flavor

• Olive oil: Not just for blending, but also great drizzled over baked hummus dishes.
• Garlic: Adds pungent kick and deepens flavor when baked.
• Cumin: Enhances earthiness, especially when hummus is used as a marinade or stuffing.
• Lemon juice: Keeps things fresh, balances richness in baked proteins and vegetarian dishes.
• Salt: Essential to bringing out flavor, especially when serving hummus warm or as a spread.

Once your ingredients are blended into this silky, fragrant hummus base, you can use it right away—or spread it over a layered vegetable casserole and bake for 15 minutes to caramelize the top. You’d be surprised how well this pairs with a fresh fruit salad, like this refreshing 5 Cup Salad Recipe: 3 Reasons This Dessert Rocks, especially during warmer seasons.

Coming up: you’ll see how to transform this hummus into five incredible baked dishes, turning a simple dip into a versatile cornerstone of your kitchen.

Step-by-Step Guide to Making Hummus Recipe Without Tahini

Making a delicious, creamy hummus recipe without tahini is simple and beginner-friendly. Follow these detailed steps carefully, whether you’re planning to dip into it with fresh veggies or use it as a cooking base for your favorite baked dishes. This version not only skips tahini entirely—it also comes together quickly using everyday ingredients you likely already have in your pantry.

Step 1: Prepping Your Chickpeas

This first step is key if you want silky-smooth hummus.

If you’re using canned chickpeas:

• Drain and rinse thoroughly under cold water to remove the brine and excess sodium.
• For a creamier result, peel the chickpeas. Simply place them in a clean dish towel, gently rub them together, and pick out the loose skins.

If using dried chickpeas:

• Soak 1 cup of chickpeas in water with ½ teaspoon baking soda overnight.
• Drain and rinse them the next morning.
• Simmer in water with another ½ teaspoon of baking soda for 40–50 minutes, until very tender.
• Allow them to cool before using.

Pro Tip: Warm chickpeas blend more easily and yield an even creamier texture, so consider warming them just slightly before blending—especially if they’ve been refrigerated.

Step 2: Blending and Flavor Building

This is where the magic of a hummus recipe without tahini really comes to life.

In a food processor, add:

• 1 can (15 oz) of your prepped chickpeas
• 1–2 peeled garlic cloves
• 2 tablespoons of freshly squeezed lemon juice
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
• 2 tablespoons extra virgin olive oil

Pulse these together for about one minute. Then slowly add:

• 3 tablespoons of cold water
• Optional: 1–2 tablespoons plain Greek yogurt for added creaminess

Blend again for 1–2 more minutes until the texture is smooth and creamy. Add more water, one tablespoon at a time if the mixture feels too thick.

Taste and adjust: This is your moment to fine-tune. Add more lemon juice for brightness, an extra pinch of salt, or another garlic clove if you’re after that zesty kick.

Step 3: Checking Texture and Doneness

Yes, even hummus has a “doneness” checkpoint—especially one without tahini. Here’s what to look for:

• The mixture should be smooth, not gritty
• It should coat a spoon but easily slide off with a slight jiggle
• No visible chunks of chickpea or garlic should remain

If using it in baked dishes, you want it a little on the thicker side, since the oven’s heat will loosen it up.

If you’re planning to chill or store the hummus recipe without tahini, remember: it thickens as it cools. You might opt for a slightly thinner consistency during blending to compensate.

Step 4: Rest and Chill (Optional)

Though you can serve your hummus immediately, giving it a bit of time to rest in the refrigerator allows the flavors to meld beautifully.

Let it sit for at least 30 minutes in a covered container before serving. This step is especially helpful if you plan to use it as a spread or foundation for baked casseroles.

Tips for a Perfect Tahini-Free Hummus

Want to master your hummus recipe without tahini, every time? Keep these quick tips in mind:

Avoid Gritty Texture

• Always blend longer than you think—up to 2–3 minutes for ultimate creaminess.
• Peeling chickpeas may seem tedious, but it dramatically improves the final result.
• Add your liquids gradually, starting with lemon juice and olive oil, then adjusting water as needed.

Tools That Make a Difference

• A powerful food processor is ideal. A blender works too, but requires scraping down the sides frequently.
• A silicone spatula helps you gather every last bit of hummus—perfect for meal prep or spreading into baking dishes.

Storage and Reheating

• Store hummus in an airtight container for up to 5 days in the fridge.
• If using it as a baked topping or filling, it helps to bring it to room temperature before assembling your dish.
• Freeze in small, portioned containers for up to 3 months. Thaw in the fridge overnight and stir well before using.

Flavor Variations for Every Palate

The basic hummus recipe without tahini is a blank canvas. Customize it to fit your craving or occasion with these fun twists.

Add Heat (Spicy Option)

• Blend in ¼ teaspoon cayenne or a splash of hot sauce
• Stir in roasted red peppers or chipotle before blending for smoky spice

Make It Vegan or Dairy-Free

• Omit Greek yogurt entirely and replace with an extra tablespoon of olive oil
• Add a splash of aquafaba (the liquid from canned chickpeas) for creaminess

Infuse Global Flavors

• Mediterranean: Fold in fresh basil, roasted garlic, or sun-dried tomatoes
• Middle Eastern: Add coriander and additional cumin, serve with grilled eggplant
• Indian-Inspired: Mix in ground turmeric, garam masala, and a squeeze of lime

Serving Ideas That Go Beyond Dipping

This hummus recipe without tahini shines far beyond snack trays.

Try pairing it with:

• Roasted or grilled vegetables (especially cauliflower or eggplant)
• As a sandwich or wrap spread—pairs beautifully with lean grilled chicken or falafel
• Serve warm with flatbread or pita triangles
• Bake it in the oven with a layer of sautéed mushrooms, spinach, and hummus on top of whole-grain flatbread

Or serve it as a creamy counterpoint to something indulgently savory like the New Orleans Shrimp and Grits Recipe in 5 Steps.

Frequently Asked Questions

Conclusion

Whether you’re following a tahini-free diet by necessity or by taste preference, this hummus recipe without tahini opens up a world of flavor possibilities. It’s a kitchen staple that adapts to every meal, from snack boards and lunches to as a flavor-boosting base in main entrées.

If you’re looking for another take on this versatile spread, check out this effortlessly delicious hummus recipe without tahini featured on The Wholesome Dish—it’s another great resource to keep in your back pocket.

And if you loved using this spread to boost your baked dishes, don’t miss our popular New Orleans Shrimp and Grits Recipe in 5 Steps—proof that bold, simple flavors are always best when done right.

From your first chickpea blend to your final dollop on a baked flatbread, there’s no doubt: mastering a hummus recipe without tahini may be one of the most rewarding kitchen experiences you’ll have.