Homemade Hummus Without Tahini (Using Sesame Seeds)

Bowl of hummus on a platter with raw vegetables and pita bread triangles.

5 from 4 votes

Homemade Hummus Without Tahini (Using Sesame Seeds)

Make smooth and creamy homemade hummus without tahini using toasted sesame seeds, chickpeas, garlic, lemon juice, and olive oil. Easy and delicious!

Be sure to reserve the liquid from the can of chickpeas when draining for use in this recipe.

Prep Time15

Total Time15

Course: Appetizer, Condiment

Cuisine: Fusion, Mediterranean

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 155kcal

Author: Amy Katz

Equipment

food processor

Ingredients

1-15 ounce can chickpeas (1½ cups cooked) drained, liquid reserved
3 Tablespoons toasted sesame seeds See notes*
3 Tablespoons extra virgin olive oil
2 cloves garlic minced
1 Tablespoon lemon juice
1 pinch ground cumin
salt to taste
1 pinch paprika for garnish (optional)
1 pinch sumac for garnish (optional)
1 drizzle extra virgin olive oil for garnish (optional)

US Customary - Metric

Instructions

In the bowl of a food processor, place the chickpeas, toasted sesame seeds, olive oil, garlic, lemon juice, and cumin.
3 Tablespoons toasted sesame seeds, 3 Tablespoons extra virgin olive oil, 2 cloves garlic, 1-15 ounce can chickpeas, 1 Tablespoon lemon juice, 1 pinch ground cumin
Process until completely smooth, scraping down the sides of the bowl as necessary, and adding reserved chickpea liquid a tablespoon at a time to thin out the hummus.
Taste and add salt, as needed. Process again.
salt
Transfer the hummus to a container and refrigerate in an airtight container until ready to serve.
Before serving, add a pinch of paprika and/or sumac and a drizzle of extra virgin olive oil, if desired. Enjoy with vegetables and toasted pita.
1 pinch paprika, 1 pinch sumac, 1 drizzle extra virgin olive oil

Notes

*If you purchase sesame seeds that haven't been toasted, add them to a dry skillet over low heat. Toss for a few minutes until lightly browned. Remove from the heat and let cool before proceeding with the recipe.

I used 4 Tablespoons of the reserved chickpea liquid (aquafaba) to thin the hummus.

If you're not sure if the hummus is smooth enough, keep processing it for another minute or two.

Leftover hummus can be stored in an airtight container in the refrigerator for 3 to 4 days.

Nutrition