Hummus without Tahini (Sesame & Nut Free)

At a glance

What stands out: If you don’t like or can’t have tahini, this parsley hummus without tahini is a great alternative! It’s straightforward to mix and economical, too.

How long it takes: 10 minutes
Equipment you’ll need: food processor
Servings: 10 (2 tablespoons each)

Food Allergy Challenges

As many of you know, our son has a severe sesame seed allergy (and nuts, too). What many people don’t know is that there is sesame in hummus. One of the main ingredients in hummus is tahini. Tahini is ground-up sesame seeds, similar to peanut butter, except made with sesame seeds instead of peanuts.

So, our challenge has been learning how to cook without sesame or nuts. His allergies are severe enough that we don’t like have any of these products in our kitchen at all. This sesame-free hummus is an alternative to classic hummus. It’s rich and we don’t think you’ll miss the tahini at all. (Because tahini is a little expensive to buy, as is prepared hummus, we think you’ll find that this recipe is more economical, too!)

Green Hummus!

This dip doesn’t look like traditional hummus, we know. If you’re going for something that looks and tastes more like hummus (even hummus without tahini), simply omit the fresh parsley. We just love the flavor parsley adds and the beautiful shade of green. Wouldn’t you say it’s more appetizing than plain ol’ hummus?

What goes in

Hummus is straightforward to mix. You’ll need a food processor. Maybe a blender would work although we've never tried making hummus in a blender.

• Canned Chickpeas: They may be called garbanzo beans, they’re the same thing. If you like, save a couple tablespoons of the liquid they’re canned in. It’s called aquafaba and can be substituted for the water in this recipe for an even creamier dip.
• Garlic: Adjust the garlic to your preference. We'd start with one clove and go from there.
• Freshly Squeezed Lemon Juice: A splash of citrus brightens up the flavor of hummus and is a pretty classic ingredient.
• Olive Oil: Choose a good quality extra virgin olive oil for best results.
• Parsley (optional): Only fresh parsley will do here. We like Italian flat leaf but curly parsley works, too. Parsley adds nutrition and color. You may omit it if you prefer more classic hummus.

How it comes together

Simply add all the ingredients to your food processor and process until smooth. Drizzle more olive oil in if it’s too thick. It’s that straightforward to mix your own hummus!

Recipe Options

Use a different green (or leave it out). You can add any tender green or herb to make green hummus. Spinach, watercress, baby kale, cilantro, dill, chives or green onions are good choices, and will give your hummus exciting new flavor.

Use a different bean. If you’re not a fan of chickpeas (garbanzo beans), substitute another white beans such as cannellini beans (white kidney beans), great Northern beans, or navy beans. This will change the texture of the hummus slightly. We would experiment with different beans to see which one you like a standby.

Keeping leftovers

Refrigerate: Hummus should be refrigerated in a covered container. It will keep for up to 5 days.

Freeze: Hummus can be frozen for up to 6 months. If you are looking for a straightforward lunchbox idea, freeze the hummus in individual serving size containers (they thaw quickly). Pack the hummus into lunchboxes with fresh pita triangles and/or veggies. If you’re freezing larger amounts, thaw the hummus overnight in the fridge for best results.

• Yield: 10
• Prep: 10 minutes
• Total: 10 minutes

Ingredients

• 1 can (16 ounces) garbanzo beans (rinsed and drained)
• 1 clove garlic (minced or pressed)
• 3 tablespoons freshly squeezed lemon juice (from 1 lemon)
• ¼ teaspoon salt (or to taste)
• ½ cup firmly packed parsley leaves, optional (small stems are okay)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons water

Method

1. Blend all ingredients together in food processor until completely smooth. Scrape down sides as needed.
2. Refrigerate until ready to serve.

Notes

Garbanzo beans: Garbanzo beans and chickpeas are the same thing. If you don’t want to use garbanzo beans, try cannelini, navy beans, or another white bean. The texture will differ slightly so experiment until you find which one you like best.

Pro tip: Reserve a couple tablespoons of the “aquafaba,” which is the liquid in canned chickpeas. You can substitute it for the water to make extra creamy hummus.

Storage: Hummus can be refrigerated for up to 5 days, or frozen for up to 6 months. Thaw overnight in the refrigerator before serving.