Hummus Recipe Without Tahini

5 from 1 vote

This hummus recipe without tahini skips the sesame, using Greek yogurt instead to create a smooth and creamy homemade hummus.

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You have to try this Hummus Recipe without Tahini! With creamy and tangy Greek yogurt in place of tahini, it’s perfect for those with sesame allergies or just when you have a hummus craving but no tahini on hand. Best of all, this sesame-free hummus is just as good as traditional hummus! Serve it with pita chips and fresh veggies for a yummy snack or healthy appetizer.

Hummus recipe without tahini in a small bowl drizzled with olive oil and sprinkled with cumin and fresh parsley served with pita chips and fresh veggies on a platter.
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I make my authentic hummus recipe all the time, but sometimes it’s nice to mix things up. This hummus recipe without tahini is so smooth and creamy, with the nutty flavor of the chickpeas shining through, along with zesty lemon and a touch of tanginess from the Greek yogurt.

With a short list of ingredients and only 10 minutes to make, this homemade hummus without tahini is simple and easy! It’s so good with veggies and pita chips, but it’s also great in grain bowls and on mezze platters.

Recipe at a Glance

Cuisine Inspiration: Middle Eastern
Primary Cooking Method: No-cook
Dietary Info: Vegetarian, Gluten Free
Key Flavor: Nutty, tangy, and lemony
Skill Level: Easy


  • Easy to make: If you have a food processor or high-speed blender, you’re set! It’s just a matter of blending all of the ingredients together, which takes 10 minutes tops. 
  • Inexpensive: Let’s face it–tahini can be pricey! This sesame-free hummus skips the expensive tahini and swaps in Greek yogurt for a wallet-friendly alternative. 
  • Allergy friendly: This hummus without tahini is perfect for those who can’t eat sesame. It’s also great for packing in the kids’ lunchboxes when there are concerns about nut or seed allergies at school. 
  • Full of nutrients: Thanks to the chickpeas and Greek yogurt, you’ll fine macronutrients like fiber and protein plus calcium for a nutrient-dense hummus.
  • Versatile: Serve this tahini-free hummus with everything from fresh cucumbers, carrots, radishes, and other veggies to pita chips and crackers. Serve it with salads, spread it on sandwiches, or spread it on toast. Or just eat it with a spoon! I won’t tell.

Ingredients to Make This Hummus Recipe Without Tahini

Ingredients for recipe: Chickpeas, olive oil, lemon, garlic, fresh parsley, Greek yogurt, salt, cumin, and ice cubes.
  • Chickpeas: You’ll need one can of chickpeas (also known as garbanzo beans), or 1 ¾ cup cooked-from-scratch chickpeas
  • Lemon juice: Freshly squeezed, from one large or two medium lemons. 
  • Greek yogurt: I like to use full-fat, plain Greek yogurt for the creamiest sesame-free hummus. Lower-fat Greek yogurt will work, but your hummus may not be quite as thick and creamy. 
  • Garlic: Use fresh garlic for the best taste. If there are any green sprouts growing from the middle of your garlic, be sure to remove that first.
  • Cumin: I love the smoky, nutty flavors that ground cumin adds to hummus. 
  • Ice cubes: A trick for the creamiest, dreamiest hummus. 
  • Olive oil: Your best bet is a good-quality extra virgin olive oil. 
  • Parsley: Fresh minced, for garnish.
  • Swap the chickpeas for cannellini beans: Also sometimes known as white kidney beans, cannellini beans are also great in tahini-free hummus.
  • Add roasted red peppers: Add 8 ounces roasted red bell peppers, drained and squeezed, for extra smoky flavor and pretty orange color.
  • Add avocados: Blend in one large pitted ripe avocado (or two small) for a smooth and rich hummus that is so good!
  • Top with roasted chickpeas and smoked paprika: The roasted chickpeas will add crunch while the smoked paprika gives it a smoky note.

How to Make This Hummus Recipe Without Tahini

  1. Add the chickpeas to the bowl of a food processor.
  2. Pulse the chickpeas until they’re the texture of breadcrumbs.
  3. Add the lemon juice, yogurt, garlic, salt, cumin, and ice cubes. Blend until completely smooth. Drizzle in the olive oil.
  4. Taste and adjust as needed by adding more lemon juice or salt.
4-image collage making recipe: 1 - Rinsed and dried canned chickpeas in a food processor; 2 - After processing into breadcrumb-like texture with lemon juice, yogurt, garlic, salt, cumin, and ice cubes added; 3 - After processing with oil being drizzled in from above; 4 - After blended smooth.

Tips for Making the Best Tahini-Free Hummus

  1. Scrape down the sides of the food processor as you go. As you’re blending, be sure to turn off the food processor now and then and scrape down the sides so that all of the ingredients are well-blended, smooth, and creamy.
  2. Add ice cubes to the food processor. I always make my hummus this way, and it never fails! It’s a trick I learned from my dad, and it gives hummus such a creamy texture.
  3. Blend for a good 5 minutes. Make sure you are using a strong food processor or high-speed blender, and blend for longer than you think you need–a good several minutes–for ultra-smooth and creamy hummus.
Hummus in a small white bowl with a drizzle of olive oil, sprinkle of cumin, and fresh parsley garnish served with fresh veggies and pita chips.

What to Serve With Sesame-Free Hummus

Frequently Asked Questions

How do I store tahini-free hummus?

Store your hummus in an airtight container in the refrigerator. Stored properly, your homemade hummus should keep well for up to 5 days.

Why is my hummus so thick?

The recipe as written should result in creamy hummus that’s not too thick, but if you prefer a thinner hummus, you can try blending in a little more olive oil, lemon juice, or even a teaspoon or two of water.

Why is my hummus grainy?

You probably just need to blend it for longer. I recommend blending hummus for a full 4-5 minutes for the creamiest result.

Hummus recipe without tahini in a small white bowl served on a platter with pita chips, cucumbers, radishes, and cauliflower.

I know you’re going to love this hummus recipe without tahini! It’s the perfect answer for when you’re out of tahini or sesame ingredients aren’t an option for you or your family. With a short list of ingredients and only 10 minutes to make, this sesame-free hummus is simple, fast, and so delicious!

More Hummus Recipes:

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Hummus Recipe Without Tahini

This hummus recipe without tahini skips the sesame, using Greek yogurt instead to create a smooth and creamy homemade hummus.
5 from 1 vote
Servings 4 servings
Course Appetizer, Dips
Calories 243
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
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  • 1 (15-ounce) can chickpeas rinsed, drained, and dried well
  • 3 tablespoons lemon juice
  • 1 tablespoon Greek yogurt
  • 1 large garlic clove
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • 3 ice cubes
  • 2 tablespoons extra virgin olive oil plus more for serving
  • Chopped fresh parsley for serving


  • Place the chickpeas in a food processor and pulse into a fine, breadcrumb-like texture, scraping down the sides as needed, about 15 seconds total.
  • Add the lemon juice, yogurt, garlic, salt, cumin, and ice cubes. Blend until completely smooth, about 5 minutes, stopping to scrape down the food processor as needed. While the food processor is running, drizzle in the olive oil. Taste the hummus and adjust the flavor as needed by adding more lemon juice or salt.
  • Spread the hummus onto a plate or into a bowl, sweeping the hummus with the back of a spoon to create swirls for catching the olive oil. Drizzle the hummus with olive oil and then sprinkle it with cumin and fresh parsley. Serve cool or at room temperature.


Storage: Store your hummus in an airtight container in the refrigerator. It should keep for up to 5 days.
Freezing: Transfer to an airtight container or freezer bag, then label and freeze for up to 3 months. To thaw hummus, move it to the refrigerator to thaw overnight or for about 8 hours. Give it a good stir before serving.


Serving: 4ounces, Calories: 243kcal, Carbohydrates: 30g, Protein: 10g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 0.2mg, Sodium: 301mg, Potassium: 334mg, Fiber: 8g, Sugar: 6g, Vitamin A: 33IU, Vitamin C: 6mg, Calcium: 61mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Course: Appetizer, Dips

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