Want to make easy homemade hummus without tahini? No problem! Here's not one, but TWO delicious hummus recipes without tahini—classic and chocolate dessert!
Whether you're craving something sweet or savory, these Lebanese inspired classic-style and chocolate hummus recipes without tahini make quick, healthy, and budget-friendly snacks or spreads in under 10 minutes. Enjoy as a dip for veggies, fruit, pretzels, or crackers—or spread them on wraps, pita bread, or sandwiches for a great flavor and protein boost!
Using canned chickpeas (garbanzo beans), these no tahini hummus recipes are also vegetarian, gluten-free, refined sugar-free, and have low FODMAP options.
If you love Mediterranean inspired dips, try my Instant Pot Baba Ganoush as well! Or, browse my full collection of homemade dip recipes!
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Making Hummus Without Tahini
Making hummus from scratch is a cleaner, more budget-friendly way to enjoy this classic dip. While tahini—a staple in traditional Middle Eastern hummus—adds rich, nutty flavor, it's not always practical for every pantry or dietary need. Here's why it might not be the right fit for everyone:
- It can be pricey – especially if you're only using it for hummus.
- Not always easy to find – some stores don't carry it, or it's hidden in the back of a specialty aisle.
- It's not a pantry staple for everyone – if you're not using it in other recipes, it might just sit there until it dries out.
- It makes hummus higher in FODMAPs – hummus without tahini is more IBS-friendly.
Good news though—there are simple and delicious swaps you can use in hummus instead of tahini:
- Sesame oil – brings great sesame flavor without tahini! I prefer the flavor with sesame oil over tahini any day – just skip it if you have a sesame allergy.
- Peanut butter – economical, widely available, and adds a similar nutty flavor.
- Unsweetened Sunbutter – perfect if you need a nut-free and sugar-free option but still want some nut-like flavor.
Two Hummus Recipes, No Tahini
After swearing I'd never do another multi-version recipe post (looking at you, Chicken Salad – 3 Ways), here we are.
It started with a tahini-free hummus recipe inspired by classic Lebanese flavors. While enjoying the creamy texture, it hit me—this would make an amazing chocolate mousse. Turns out dessert hummus is a thing, and with Valentine's Day on the horizon at the time, a chocolate version felt right.
Classic-Style Hummus Recipe Without Tahini
Traditional Middle Eastern hummus recipes include chickpeas, tahini, garlic, and lemon juice. My spin on classic hummus skips the tahini and uses sesame oil for a similar flavor, making it tahini-free and a bit more budget and IBS-friendly.
This garlic hummus recipe can be made with garlic-infused olive oil for a low FODMAP option, or with fresh garlic if you tolerate it.
Got a sesame allergy? No problem—just leave out the sesame oil and swap in more peanut butter or sun butter for a sesame-free alterative.
Can I still use tahini?
If you still prefer to use tahini, I have included instructions for that in the recipe notes below. If needing low FODMAP hummus, reduce your serving size to to 2 tablespoons.
Chocolate Hummus Recipe Without Tahini
As mentioned above, chocolate hummus, also known as Brownie Batter Hummus, is a unique dessert variation on hummus containing dark chocolate and sweetener in addition to canned chickpeas and a neutral flavored oil. I love it served as a sweet dip for pretzels, crackers, strawberries, and other fruits.
This dark chocolate hummus recipe skips the tahini and lemon juice and is completely sesame-free - just add peanut butter or SunButter to add some creamy nuttiness.
Equipment
The equipment I use to make these tahini-free hummus recipes includes:
- Food processor (preferred) or high-speed blender. Hummus made from scratch is way easier to scoop out of a food processor than a blender, but a blender can work in a pinch.
- Fine mesh sieve or strainer
- Measuring spoons and cups
- Spatula
For the chocolate dessert hummus recipe only:
- Microwave safe bowl
- Microwave
Ingredients & Instructions
Classic-Style Hummus Recipe
Ingredients
The ingredients for my simple spin on classic hummus include:
- Chickpeas (Garbanzo Beans) – I use canned chickpeas, drained and well-rinsed, which keep things easy as well as low FODMAP.
- Oil – Extra virgin olive oil or garlic-infused olive oil (for low FODMAP hummus) create a light, creamy texture, while sesame oil brings great sesame flavor without tahini. It's also way less expensive and has a longer shelf life.
- Garlic – Adds classic garlic hummus flavor. Omit if using garlic-infused oil for low FODMAP.
- Lemon juice – Offers fresh favor.
- Unsweetened SunButter (sunflower seed butter) or peanut butter – Gives a bit of nutty flavor in the absence of tahini.
- Seasonings – Season with sea salt and cayenne pepper for a little bit of bite. Add more cayenne if you want spicy hummus, or less (or omit entirely) if you don't like (or can't tolerate) spice.
- Water – To make it smooth, more or less depending on how thick you like it.
How to Make
- Toss it all in – In a food processor (or a high-speed blender if that's what you've got), add the canned chickpeas, olive oil, garlic (if using), sesame oil, lemon juice, SunButter or peanut butter, salt, cayenne (if you like a little kick), and 2 tablespoons of water to start.
- Let it spin – Blend on high for about 3 minutes, stopping to scrape down the sides when needed—give those chickpeas a proper whirl!
- Smooth it out – Add more water, 1 tablespoon at a time, until your garlic hummus is perfectly smooth and creamy.
- Taste test time! Adjust the oils, lemon juice, nut/seed butter, or seasoning to your liking. Still a little grainy? Let it blend a bit longer until silky smooth.
- Scoop and serve – Transfer to a bowl or container and serve it up as a dip or a spread (scroll down for tasty ideas!).
- Stash the rest – Store leftovers in an airtight container in the fridge for 4–5 days…if it lasts that long.
How to Serve
Here are some tasty ways to enjoy this classic-style garlic hummus without tahini:
- Fresh veggies – Think carrot sticks, cucumber rounds, or red bell pepper strips for a crunchy, colorful combo.
- Pretzels – Gluten-free pretzels add a good, salty crunch.
- Crackers – Grab your favorite crackers (gluten-free if needed) and go to town.
- As a spread – Slather it on sandwiches, veggie wraps, gluten-free pita bread, or rice cakes for a quick, protein-packed bite.
Chocolate Hummus Recipe
Ingredients
My unique chocolate hummus recipe without tahini calls for the following ingredients:
- Chickpeas (Garbanzo Beans) – Again, I use canned chickpeas, drained and well-rinsed, as they're so quick and easy!
- Sweetener – My preferred sweetener is pure maple syrup, but other sweeteners may work. Depending on which sweetener you use, you may need to add additional liquid.
- Oil – As it's neutrally flavored and clean eating, I use avocado oil, but other neutral oils may work.
- Milk of choice – Lactose-free if needed. I typically use unsweetened almond milk or coconut milk.
- Unsweetened SunButter (sunflower seed butter) or peanut butter – Again, adds nutty flavor with no tahini.
- Seasoning – Season with a bit of salt and a touch of vanilla extract.
- Chocolate – A bar of dark chocolate, sugar-free if needed.
How to Make
- Add the basics – Add canned chickpeas, maple syrup, avocado oil, 2 tablespoons of milk, vanilla, and a pinch of salt to a food processor (preferred) or high-speed blender.
- Melt the magic – In a microwave-safe bowl, melt your chocolate—start with 1 minute, stir, then continue in 15-second bursts until smooth and glossy.
- Time to swirl – Pour that melty chocolate into the blender and blend it all on high for about 3 minutes. Scrape down the sides as needed to make sure everything gets in on the action.
- Make it silky! Too thick? Add more milk, one tablespoon at a time, blending after each addition until it's smooth and spreadable.
- Taste and tweak – Give it a try! Add a bit more sweetener or melted chocolate if you like. If it's still a little grainy, keep blending until it's creamy as a dream.
- Scoop and serve – Transfer to a bowl or container, then enjoy as a sweet spread or dip (see options below)!
- Stash your stash – Store leftovers in an airtight container in the fridge for 4–5 days (but, let's be honest, it probably won't last that long).
How to Serve
Serve this chocolate hummus as a sweet dip or spread with:
- Fresh fruit – Strawberries are a great choice as they're easily dippable.
- Gluten-free pretzels or crackers – For that perfect sweet-and-salty combo that pairs perfectly with chocolate.
- Rice cakes – Spread it thick for an easy, satisfying sweet snack.
Storage Tips
Both the homemade classic-style and chocolate hummus can be stored in an airtight container in the fridge for 4-5 days or in the freezer for up to 3 months.
Keep in mind:
- Hummus thickens as it chills—totally normal!
- The chocolate dessert hummus may firm up, even at at room temp, thanks to the melted chocolate solidifying again.
Too thick to dip? Scoop into a microwave-safe bowl and warm it up for 15-20 seconds, then stir. Still not soft enough? Give it another 5-10 seconds until it's creamy and dippable again.
FAQs About Hummus without Tahini
Yes, you can leave out the tahini and nut butters and still have a flavorful hummus. Just add more water, oil, or milk to replace that creaminess. If you find the flavor of the classic-style variation lacking, consider adding some paprika, cumin, chili powder, or other spices to taste.
Tahini is traditional in Middle Eastern hummus recipes, but not every version includes it—especially in regional or homemade variations. If you're skipping it for allergy, budget, or taste reasons, that's totally fine. You're still making hummus—just with a unique spin.
Yes, hummus freezes well! Portion it into airtight containers with a little room at the top and freeze for up to 3 months. Thaw in the fridge overnight and stir before serving. If it comes out thick, add a splash of water, oil, or milk to make it creamy again.
Grainy texture usually means the chickpeas weren't blended enough or didn't have enough liquid. To fix, continue blending for 3-5 minutes, scraping down the sides of the bowl, and add more water or oil (or milk if making the dessert version), a little at a time. Using a high-speed blender or peeling the chickpeas can also help create a smoother texture.
Related Recipes
Hummus Recipe without Tahini - Classic and Chocolate Variations
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
These recipes for homemade hummus without tahini - classic-style and chocolate - will give you an easy, healthy and savory or sweet snack in less than 10 minutes! Vegetarian and gluten-free with refined sugar-free and low FODMAP options.
Ingredients
Classic-Style Hummus:
- 1 (14 ounce) can chickpeas, drained and rinsed
- 3 tablespoons extra virgin olive oil or garlic-infused olive oil (for low FODMAP)
- 3 garlic cloves (skip if using garlic-infused oil)
- 2 teaspoons sesame oil (skip if allergic to sesame)
- 2 tablespoons fresh lemon juice
- 1 tablespoon unsweetened SunButter or regular peanut butter
- ½ teaspoon sea salt
- ¼ teaspoon ground cayenne pepper (optional - add even more for a spicy hummus!)
- 2-3 tablespoons water
Chocolate Hummus:
- 1 (14 ounce) can chickpeas, drained and rinsed
- ¼ cup pure maple syrup
- 2 tablespoons avocado oil
- 2-4 tablespoons milk of choice, lactose-free if needed
- 1 tablespoon unsweetened SunButter or regular peanut butter (optional)
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- 2.5 ounces dark chocolate bar, sugar-free if needed
Instructions
Classic-Style Hummus:
- Add ingredients – In a food processor (preferred) or high-speed blender, combine rinsed chickpeas, olive oil, garlic (if using), sesame oil, lemon juice, sun or peanut butter, salt, cayenne (if using), and 2 tablespoons of water.
- Blend – Blend on high for about 3 minutes, scraping down the sides as needed.
- Smooth it out – Add more water, 1 tablespoon at a time, until smooth and creamy.
- Taste and adjust – Taste and adjust oils, lemon juice, nut or seed butter, and seasonings. If grainy, keep blending until it reaches your desired texture.
- Serve – Transfer to a bowl or container. Serve as a dip or spread (scroll up to the post above for tasty options!).
- Store – Keep leftovers in an airtight container in the fridge for 4-5 days or in the freezer for up to 3 months.
Chocolate Hummus:
- Add ingredients – In a food processor (preferred) or high-speed blender, combine chickpeas, maple syrup, avocado oil, 2 tablespoons of milk, vanilla, and salt.
- Melt chocolate – Melt the chocolate in a microwave-safe bowl: heat for 1 minute, stir, then microwave in 15-second intervals until smooth.
- Blend – Add melted chocolate to the blender or food processor. Blend on high for about 3 minutes, scraping down the sides as needed.
- Make it creamy – Add more milk, 1 tablespoon at a time, until silky and creamy.
- Taste and adjust – Taste and adjust sweetness or add more chocolate, if desired. If grainy, continue blending until it reaches your desired texture.
- Serve – Transfer to a bowl or container. Serve with fruit, pretzels, crackers, or as a sweet spread (see options in post above!).
- Store – Store in an airtight container in the fridge for 4-5 days or in the freezer for up to 3 months.
Notes
- Thickening – Both hummuses will thicken once refrigerated. The chocolate hummus will thicken as it sits at room temperature, largely due to the chocolate bar re-solidifying. If you're finding it too hard to dip into, put the dessert hummus in a microwave safe bowl and microwave it for 15-20 seconds or until it loosens up again and is more pliable for dipping.
- The nutrition card below reflects the nutritional information of the classic-style hummus only and does not include the chocolate hummus.
- Low FODMAP tips – Use garlic-infused olive oil instead of garlic and keep servings to ¼ cup. Skip the cayenne if you react poorly to spicy food.
- If you prefer to use tahini in the classic-style variation, substitute 3 tablespoons of tahini for the sesame oil and SunButter or peanut butter. If needing low FODMAP, keep your overall hummus serving size to 2 tablespoons.
- Prep Time: 10 minutes
- Category: Snacks
- Method: Food Processor / Blender
- Cuisine: Middle Eastern Inspired
Updated and republished in April 2025; originally published in January 2022.
Disclaimer: This recipe is for informational purposes only and is not intended as medical or dietary advice. The author is not a medical professional. Nutrition info is an estimate and can vary depending on ingredients and preparation. We follow current guidelines for special diets like low FODMAP, Keto, and Paleo at the time of initial publication, but individual tolerance varies and research is always evolving. It’s up to each reader to check ingredient labels, stay informed with the latest research, and consult their doctor to make informed choices based on their individual needs. Storage times are general recommendations—always follow safe food handling practices. See our Terms of Use for more details.
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