Get ready to dip into a world of creamy, dreamy flavors with these 20 tahini-free hummus recipes! You may think that tahini is essential for traditional hummus, but don’t worry, we’ve got you covered. From classic and simple to bold and adventurous, our list features an array of mouthwatering flavors that are just as delicious without the nutty paste.
From tangy lemon garlic to spicy sriracha, smoky paprika to sweet potato cinnamon, there’s something for everyone on this list. And with no tahini in sight, you can rest assured that these dips will be free from common allergens and dietary restrictions. So go ahead, get creative, and indulge in the creamy goodness of hummus like never before!
Classic Lemon Garlic Hummus Without Tahini
Brighten up your snack time with this creamy and zesty hummus recipe that skips the tahini for a lighter flavor profile. This classic lemon garlic hummus is perfect for dipping veggies, pita chips, or crackers.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1/2 cup olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Optional: paprika, parsley, or other garnishes
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine the chickpeas, lemon juice, garlic, salt, and pepper. Blend until smooth.
3. With the blender running, slowly pour in the olive oil and apple cider vinegar. Continue blending until creamy and smooth.
4. Taste and adjust seasoning as needed.
5. Serve immediately or store in an airtight container for up to 5 days.
Cooking Time: None! This recipe is quick and easy to prepare.
Avocado Lime Hummus Without Tahini
A creamy and refreshing twist on traditional hummus, this Avocado Lime version is perfect for those looking for a tahini-free alternative.
Ingredients:
– 2 ripe avocados
– 1/4 cup freshly squeezed lime juice
– 1/2 cup cooked chickpeas
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, combine avocados, lime juice, chickpeas, olive oil, garlic, salt, and pepper.
3. Blend until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
4. Taste and adjust seasoning as desired.
5. Serve immediately, garnished with a sprinkle of paprika or chopped cilantro if desired.
Cooking Time: 5 minutes (prep), 0 minutes (cook)
Roasted Red Pepper Hummus Without Tahini
Roasted Red Pepper Hummus Without Tahini: A flavorful and vibrant dip that’s perfect for snacking or serving with pita bread!
Ingredients:
– 3 large red bell peppers, roasted (see notes)
– 1/2 cup cooked chickpeas
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/4 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel the roasted red peppers and place them in a blender or food processor.
3. Add chickpeas, lemon juice, garlic, salt, and olive oil to the blender.
4. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
5. Taste and adjust seasoning if desired.
Cooking Time:
– Roasting red peppers: 30-40 minutes
– Blending hummus: 2-3 minutes
Note: To roast red peppers, place them on a baking sheet and drizzle with olive oil. Roast for 30-40 minutes, or until the skin is blistered and charred. Let cool before peeling.
Spicy Sriracha Hummus Without Tahini
Elevate your snack game with this creamy and spicy dip! This recipe skips the traditional tahini for a lighter, tangier flavor profile that’s perfect for veggies, chips, or crackers.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– 3 tablespoons sriracha sauce
– 1/4 cup water
– Optional: parsley or cilantro for garnish
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine the chickpeas, lemon juice, olive oil, garlic, cumin, paprika, and salt. Blend until smooth.
3. Add the sriracha sauce and water. Blend until well combined.
4. Taste and adjust seasoning as needed.
5. Serve immediately or refrigerate for up to 3 days.
Cooking Time: 10 minutes (plus chilling time if desired)
Sun-Dried Tomato Basil Hummus Without Tahini
Elevate your snacking game with this creamy and flavorful sun-dried tomato basil hummus! This recipe skips the traditional tahini for a lighter, more vibrant dip perfect for veggie sticks, pita chips, or as a sandwich spread.
• 1 cup cooked chickpeas
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/4 cup sun-dried tomatoes, chopped
• 1 tablespoon fresh basil leaves, chopped
• Salt and pepper to taste
• 3 tablespoons water (adjust as needed)
1. Drain the chickpeas and transfer them to a blender or food processor.
2. Add the lemon juice, olive oil, garlic, sun-dried tomatoes, and basil leaves to the blender.
3. Blend on high speed for about 30 seconds until smooth and creamy.
4. Taste and adjust seasoning as needed. If too thick, add more water.
5. Serve immediately or store in an airtight container in the fridge for up to 3 days.
Cilantro Jalapeño Hummus Without Tahini
This recipe is a twist on the classic hummus, adding the brightness of cilantro and the heat of jalapeños. It’s perfect for those who want to experience the flavors of Mexico in a creamy dip.
Ingredients:
– 1 1/2 cups cooked chickpeas
– 1/4 cup fresh cilantro leaves and stems
– 2 jalapeños, seeded and chopped
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt to taste
Instructions:
1. In a blender or food processor, combine chickpeas, cilantro, jalapeños, lemon juice, olive oil, and garlic.
2. Blend until smooth and creamy, stopping to scrape down the sides as needed.
3. Season with salt to taste.
4. Serve with tortilla chips, vegetables, or pita bread.
Cooking Time: 5 minutes
Roasted Garlic and Herb Hummus Without Tahini
Elevate your snack game with this creamy and flavorful hummus recipe that skips the tahini for a unique twist. Roasting garlic brings out its deep, caramel-like notes that pair perfectly with fresh herbs.
Ingredients:
– 1 1/2 cups cooked chickpeas
– 3 cloves roasted garlic (see note)
– 1/4 cup freshly chopped parsley
– 1/4 cup freshly chopped cilantro
– 2 tablespoons lemon juice
– 1/2 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the garlic cloves for 30-40 minutes, or until soft and caramelized.
3. In a blender or food processor, combine chickpeas, roasted garlic, parsley, cilantro, lemon juice, and salt. Blend until smooth.
4. With the blender or food processor still running, slowly pour in the olive oil through the top.
5. Taste and adjust seasoning as needed.
Cooking Time: 30-40 minutes (roasting garlic) + 2-3 minutes (blending)
Beetroot and Ginger Hummus Without Tahini
Transform the classic hummus recipe with a twist of beetroot and ginger for a sweet and savory dip.
Ingredients:
• 1 cup cooked beetroot (cooked from 2 large beets)
• 1/4 cup fresh ginger, peeled and grated
• 1 can chickpeas (14 oz), drained and rinsed
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 3 tablespoons olive oil
Instructions:
1. In a blender or food processor, combine beetroot, ginger, chickpeas, garlic, lemon juice, and salt.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. With the blender running, slowly pour in the olive oil through the top.
4. Continue blending until well combined and creamy.
Cooking Time: 5 minutes
Smoky Paprika Hummus Without Tahini
A twist on the classic hummus recipe, this version adds a smoky depth and a hint of paprika flavor without using tahini. Perfect for dipping vegetables or pita bread.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1/4 cup water
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine the chickpeas, lemon juice, garlic, smoked paprika, and salt. Blend until smooth.
3. With the blender or food processor running, slowly pour in the olive oil and water. Continue blending until the mixture reaches your desired consistency.
4. Taste and adjust seasoning as needed.
Cooking Time: 5 minutes
Olive and Rosemary Hummus Without Tahini
This Mediterranean-inspired dip combines the savory flavors of olives and rosemary with a creamy hummus texture, perfect for snacking or accompanying your favorite dishes.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup pitted green olives, sliced
– 2 tablespoons chopped fresh rosemary
– Salt and pepper to taste
– 2 tablespoons lemon juice
Instructions:
1. In a blender or food processor, combine chickpeas, olive oil, garlic, salt, and pepper. Blend until smooth.
2. Add the sliced olives and blend until well combined.
3. Stir in the chopped rosemary and lemon juice.
4. Taste and adjust seasoning as needed.
5. Serve with pita bread, vegetables, or crackers.
Cooking Time: None! This recipe is ready in just a few minutes of blending.
Pumpkin Spice Hummus Without Tahini
Pumpkin Spice Hummus Without Tahini
Get ready to experience the warm, comforting flavors of fall in a delicious and unique hummus recipe!
Ingredients:
– 1 (15 oz) can chickpeas, drained and rinsed
– 1/4 cup pumpkin puree
– 2 cloves garlic, minced
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon salt
– 3 tablespoons lemon juice
– 1/4 cup olive oil
Instructions:
1. In a blender or food processor, combine chickpeas, pumpkin puree, garlic, cumin, smoked paprika, and salt.
2. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
3. With the blender running, slowly pour in lemon juice and olive oil.
4. Continue blending until creamy and well combined.
Cooking Time: 5 minutes
Enjoy your Pumpkin Spice Hummus with crackers, veggies, or pita chips!
Caramelized Onion Hummus Without Tahini
A sweet and savory twist on traditional hummus, this recipe uses caramelized onions to add depth of flavor without the need for tahini. Perfect as a dip or spread.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1 large onion, thinly sliced
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a pan over medium heat, cook the onions for 30-40 minutes or until caramelized.
3. Drain and rinse the chickpeas.
4. In a blender or food processor, combine the chickpeas, lemon juice, garlic, and caramelized onions. Blend until smooth.
5. With the blender running, slowly add the olive oil in a thin stream.
6. Season with salt and pepper to taste.
7. Serve warm or at room temperature.
Cooking time: 40 minutes
Spinach and Artichoke Hummus Without Tahini
A creamy and delicious twist on traditional hummus, this recipe combines the flavors of spinach, artichoke, and lemon with a rich and velvety texture.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup fresh spinach leaves
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/4 cup freshly squeezed lemon juice
– 1/2 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine the chickpeas, spinach, artichoke hearts, lemon juice, garlic, salt, and pepper.
3. Blend until smooth, stopping to scrape down the sides of the blender as needed.
4. With the blender running, slowly pour in the olive oil through the top.
5. Continue blending until the hummus is creamy and well combined.
6. Serve with pita chips or vegetables.
Cooking Time: 10 minutes
Curry Coconut Hummus Without Tahini
Transform your snack game with this unique and flavorful dip that combines the warmth of curry with the richness of coconut. Perfect for veggie lovers and curry enthusiasts alike!
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup coconut cream
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine chickpeas, coconut cream, lemon juice, olive oil, onion, garlic, cumin, curry powder, salt, and pepper.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
3. Taste and adjust seasoning if desired.
4. Transfer hummus to a serving bowl and garnish with cilantro leaves if desired.
Cooking Time: 5 minutes
Miso Sesame Hummus Without Tahini
This recipe takes the traditional hummus to new heights by incorporating the savory flavors of miso and sesame. The result is a creamy, aromatic dip that’s perfect for snacking or as a complement to your favorite dishes.
Ingredients:
– 1 1/2 cups cooked chickpeas
– 1/4 cup miso paste
– 1/4 cup sesame oil
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1 teaspoon salt
– 3 tablespoons water
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine chickpeas, miso paste, sesame oil, lemon juice, garlic, and salt.
3. Blend until smooth, adding water as needed to achieve desired consistency.
4. Taste and adjust seasoning if necessary.
Cooking Time: 5 minutes
Black Bean and Lime Hummus Without Tahini
This refreshing twist on traditional hummus replaces tahini with the creamy richness of black beans, while a squeeze of fresh lime juice adds a burst of citrus flavor.
Ingredients:
– 1 cup cooked black beans
– 1/2 cup chickpeas
– 1/4 cup freshly squeezed lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon salt
– 3 tablespoons water
Instructions:
1. Drain and rinse the black beans.
2. In a blender or food processor, combine the black beans, chickpeas, lime juice, garlic, and salt. Blend until smooth.
3. With the blender or food processor still running, slowly add the olive oil and water. Continue blending until the hummus reaches your desired consistency.
4. Taste and adjust the seasoning as needed.
5. Serve with tortilla chips, pita bread, or vegetables.
Cooking Time: 5 minutes
Roasted Eggplant Hummus Without Tahini
Roasted Eggplant Hummus Without Tahini: A creamy and flavorful dip that skips the traditional tahini ingredient, instead using roasted eggplant to add depth and richness.
Ingredients:
– 2 medium eggplants
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons chickpeas
– 1 tablespoon water
Instructions:
1. Preheat oven to 400°F (200°C). Cut the eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
2. Roast the eggplant for 30-40 minutes, or until the flesh is tender and caramelized.
3. Remove the eggplant from the oven and let it cool slightly. Scoop out the flesh and transfer to a blender or food processor.
4. Add the lemon juice, olive oil, garlic, salt, chickpeas, and water to the blender. Blend on high until smooth and creamy.
5. Taste and adjust seasoning as needed. Serve with pita chips, vegetables, or crackers.
Cooking Time: 40-50 minutes
Pesto Hummus Without Tahini
Pesto Hummus Without Tahini Recipe
=============================
A creamy and flavorful twist on traditional hummus, this recipe replaces tahini with basil-infused pesto for a unique flavor profile.
Ingredients:
—————–
– 1 cup cooked chickpeas
– 1/2 cup pesto
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
—————-
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine the chickpeas, pesto, lemon juice, garlic, salt, and pepper.
3. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
4. With the blender or food processor running, slowly pour in the olive oil through the top.
5. Continue blending until the hummus is smooth and creamy.
Cooking Time:
————
– 5-7 minutes
Serve with pita chips, vegetables, or crackers for a delicious snack or appetizer. Enjoy!
Sweet Potato and Cinnamon Hummus Without Tahini
A creative twist on traditional hummus, this recipe combines the natural sweetness of sweet potatoes with the warmth of cinnamon for a delicious and healthy dip.
Ingredients:
– 2 large sweet potatoes, cooked and peeled
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 3 tablespoons water
Instructions:
1. In a blender or food processor, combine the sweet potatoes, lemon juice, olive oil, garlic, cinnamon, and salt.
2. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
3. With the blender running, slowly add the water and continue blending until the desired consistency is reached.
4. Taste and adjust the seasoning if necessary.
5. Serve with pita chips, vegetables, or crackers.
Cooking Time: 10 minutes
Green Pea and Mint Hummus Without Tahini
This vibrant hummus is a twist on the classic recipe, featuring blanched green peas and fresh mint for added depth of flavor. Serve with pita chips or vegetables for a healthy snack.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup blanched green peas
– 1/4 cup freshly chopped mint leaves
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt, to taste
– 1/4 cup olive oil
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine the chickpeas, green peas, mint leaves, lemon juice, and garlic powder. Blend until smooth.
3. With the blender or food processor still running, slowly pour in the olive oil.
4. Season with salt to taste.
5. Serve at room temperature.
Cooking Time: 10 minutes
Summary
Discover a world of creamy hummus flavors without tahini! This article shares 20 mouth-watering recipes that swap traditional tahini for alternative ingredients, resulting in rich and delicious dips. From classic lemon garlic to spicy sriracha, sun-dried tomato basil to miso sesame, there’s something for every taste bud. With a range of sweet and savory options, you’ll never tire of this tasty spread. Whether you’re a hummus newbie or a seasoned fan, these tahini-free recipes are sure to satisfy your cravings.
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