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Hummus Recipe Without Tahini

Ningthoujam Sandhyarani Nov 7, 2018
Hummus is a delectable Middle Eastern dish that uses simple household ingredients, to produce a rich, creamy dip that goes with practically anything. Let's take a look at a scintillating hummus recipe without tahini (sesame seed paste), for those of you who need an alternative to store-bought sesame seed paste.
The French are known for their simple, wholesome preparations; the Italian for their flavorful meals; and the Arabs for their sumptuous, one-of-a-kind dishes. Every country has its own way of concocting dishes, using an assortment of spices, herbs, and exotic add-ons that make them exemplary meals.
We are going to attempt making a classic (yet slightly different) hummus dish using fresh, aromatic ingredients that will leave you spellbound. While the core ingredients are important to stick to, a little experimentation never hurt anyone.
In the mentioned hummus recipe without tahini, we're adding a divine twist to the traditional version, to produce a hummus preparation that will titillate your taste buds.

Simple Hummus Recipe Without Tahini

Traditional Ingredients:

  • 6 tablespoons of lemon juice (fresh)
  • 1 teaspoon of salt
  • 4 cloves of garlic
  • 1 tablespoon of olive oil
  • 4 teaspoons of sesame seeds
  • 3 tablespoons of toasted sesame seed oil
  • 1 tablespoon of sliced black olives (optional)
  • 2 cups of boiled chickpeas

Additional Ingredients:

  • 1 medium-sized cayenne pepper (alternative: powdered cayenne pepper)
  • ½ a teaspoon of paprika powder
  • 3 tablespoons of freshly chopped chives
  • 1 tablespoon of freshly chopped cilantro
  • 1 teaspoon of finely chopped ginger
  • 1 tablespoon of softened, unsalted butter
  • ½ a teaspoon of black mustard seeds
  • 6 pepper balls

Must-Have Kitchen Utilities:

  • Blender
  • Mortar and pestle
  • Nonstick frying pan


  • Once you have all the ingredients ready, heat up the frying pan and leave it on a low flame.
  • Check if the pan is a little warm before placing your herbs and spices into it, without oil.
  • The idea behind this step, is to lightly roast your ingredients for that nice, smoky flavor to come through from the hummus.
  • What goes into the pan are the chives, cilantro, ginger, pepper balls, mustard seeds, garlic cloves, and cayenne pepper.
  • Using a wooden spoon, or holding the pan's handle, lightly toss the ingredients of the pan around, making sure not to keep them stationary or they'll burn.
  • After about 40 seconds of roasting the ingredients (the aroma of the herbs and spices will hit you, signaling that it is done), transfer them quickly to the mortar, using the pestle to crush them lightly.
  • Add the lemon juice and salt to the mix, grinding for a few seconds before transferring the pestle's contents to the blender.
  • Drop into this the sesame seeds, toasted sesame seed oil, softened butter, and boiled chickpeas.
  • Blitz the mixture into a fine paste before pouring the blender's contents into a big plate.
  • Garnish the hummus with the paprika powder, olive oil, and chopped black olives.
Relish this dish with whole-wheat pita bread or celery/carrot sticks. To turn the experience into an even more memorable one, you can pair the hummus with grilled chicken fillets (drool).
Tahini can usually be bought from a store in a packaged state, where some say that using plain nut butters (no sugar) in place of this, makes the hummus taste just as good. In my opinion, use either pre-packaged tahini or make it yourself at home (like in the mentioned recipe), to maintain the dish's authenticity and robust flavor.