🤔 What’s Tahini? And Why Aren’t We Using It?
Tahini is a seed butter/paste made from sesame seeds and oil. It’s earthy and nutty and a little bitter, and you can easily make your own if you can’t find it at your grocery store.You’ll find it used in savory and sweet recipes alike. Tahini works beautifully in dips and sauces, and it adds moisture and a rich flavor to cookies and breads. It’s also a pretty key component in – you guessed it – most hummus recipes.So then why did we leave it out of this hummus? Well…
Some people are allergic to sesame and need to avoid sesame seeds, oils, and tahini entirely. Sometimes you want to make hummus and you have all of the other ingredients on hand, but you’re out of tahini. Sometimes you want to make homemade hummus on a budget, or just don’t want to buy an expensive jar of tahini to only use a few tablespoons. Some people just don’t like the flavor and want to know if it’s possible to have a delicious hummus without it. Good news – IT IS!
đź«’ What Makes This Recipe So Good
Hummus without tahini is as delicious as traditional hummus, with the super creamy consistency and rich flavor you’d expect. It’s ridiculously easy to make, and there’s zero cooking. Just add everything to the food processor and blend ’til smooth! You can customize your tahini-free hummus any way you like! Roast your garlic first for a caramelized, slightly sweet flavor. Add sun-dried tomatoes and a little sun-dried tomato oil. Add a little cayenne pepper to the cumin, or replace the cumin with ginger, turmeric, and curry powder. Mix in a tablespoon of peanut butter or almond butter for a nutty flavor and extra smooth texture. Or include other vegetables or legumes like sweet potatoes, beets, roasted red peppers, avocado, spinach, butternut squash, black beans, or pumpkin purée.
👩🏼‍🍳 Chef’s Tips
You really do need to use a food processor for your homemade hummus. A blender won’t handle it as well, and you may not get the creamy hummus consistency that way. You can enjoy your hummus without tahini as soon as it’s ready, but I encourage you to let it chill in the fridge at least 30 minutes first. That gives the ingredients time to mingle and meld, deepening the overall flavor in the dish. DON’T add the aquafaba (the liquid from the can of chickpeas) all at once! You likely won’t need to use all of it to thin out the hummus, and that’s totally fine. Use just enough to get the consistency you want. If you add it all at once, you’ll most likely end up with a super runny, watery batch of hummus that you may not be able to salvage.
🫕 Other Dips and Spreads We Can’t Stop Eating
Baba Ganoush Crockpot Baked Brie Dip Loaded Baked Potato Dip Buffalo Hummus Everything Bagel Dip Creamy Hot Crab Dip (Low Carb, Keto, Gluten Free) Beer Cheese Dip Marry-Me 7 Layer Dip Crockpot Queso Dip
