Hummus With Sesame Oil
on Mar 22, 2014, Updated Dec 17, 2024
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No tahini? No problem! Sesame oil makes a terrific substitute in this delicious 10 minute hummus recipe.
I think many of us hummus makers and hummus lovers have experienced the moment where we realized we are out of tahini. And, of course, it’s usually at the moment when we are making hummus, and everything else is in the food processor, all ready to blend. How do you make hummus without tahini? Luckily for me, the last time this happened, my friend Chris, a seriously skilled chef, was over and said, “Don’t you have sesame oil? I use that to make hummus all the time.”
Really? REALLY? I always have a bottle of sesame oil in the fridge (it’s a total staple ingredient in our house for all kinds of Asian dishes), so I was in luck. Both tahini and sesame oil are made from toasted sesame seeds, so this substitution makes total sense. And it turns out that hummus made with sesame oil instead of tahini is fantastic, different, and similar at the same time.
Serve tahini-free hummus (or regular hummus) with pita bread, pita chips, or Roasted Garlic and Tomato Bread to dip. Also, veggies, of course, like carrots, sliced red peppers, and celery. And keep in mind that this is a vegan, dairy free, and gluten-free dip, so a great option for parties. Make Greek Chicken Breasts, Turkish Cucumber Salad, and Mediterranean Couscous Salad to round out the Mediterranean feast.
Table of Contents
Hummus with Sesame Oil (NO Tahini!): Out of tahini? No problem! Sesame oil makes a terrific substitute in this delicious 10 minute hummus.
Ingredients
- Garlic – Chop the garlic roughly before pureeing it with the other ingredients in the food processor.
- Chickpeas – Drain and rinse the chickpeas (or garbanzo beans) from the cans before puréeing them into the hummus.
- Sesame oil – The perfect substitute for tahini in hummus. You want to buy toasted sesame oil, not raw sesame oil, which doesn’t have as pronounced a nutty flavor.
- Lemon juice – A bit of acidic tartness brightness lifts up all of those earthy flavors.
- Extra-virgin olive oil – For silkiness and richness. Save some to drizzle on top as well!
- Cumin – This is one of the most popular spices in tahini, and I love the somewhat bright and earthy flavor.
- Water – Add more water if you’d like a thinner consistency.
Variations and Substitutions
- I’ve read that sunflower butter is a smart substitute for tahini in hummus, which makes sense (especially if there are sesame allergies in the house).
- Skip the sesame oil for a simpler chickpea dip. Then the flavors of lemon and cumin and garlic really shine through, along with the chickpeas, of course. This isn’t really hummus, but it’s delicious.
How to Make Homemade Hummus without Tahini
- Blend chickpeas: Place the garlic and chickpeas in the food processor and pulse a few times.
- Puree remaining ingredients: Add 3 teaspoons of the sesame oil, lemon juice, olive oil, cumin, and salt and pepper. Puree, and with the motor running, add about 1/3 cup of the water. Allow the mixture to process for about two minutes until you get a creamy texture. Taste and add more sesame oil if desired, or water or olive oil if you want a looser mixture.
- Serve: Transfer to a serving bowl, drizzle with a bit of olive oil if you like, and sprinkle with the paprika or cayenne.
FAQs
Sesame oil is literally oil pressed from sesame seeds. Raw sesame oil is often used for cooking/frying in Asian cuisine. Toasted sesame oil is more potently sesame-ish and a great tahini alternative. Start with a much smaller amount of sesame oil than tahini. Add 1 tablespoon sesame oil for every 1/4 cup tahini. Blend up your hummus (or whatever you are making), taste, and add more if you want a more pronounced sesame flavor.
Water makes hummus light and fluffy. Add more water to thin out the texture of your hummus. Olive oil does the same and adds flavor, but it also adds more fat and calories, so I like to find the right balance between the two.
Make Ahead and Storage
Homemade hummus with sesame oil will last for up to 5 days in the fridge.
What to Serve With Hummus
More Dips and Spreads
- Creamy Avocado Dip
- Parmesan and Feta Spinach Dip
- Green Goddess Dressing and Dip
- Salmon Spread
- Cowboy Caviar
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Hummus Without Tahini
Equipment
Ingredients
- 3 cloves garlic (minced)
- 2 cans (19-ounce) chickpeas (drained and rinsed)
- 3 to 5 teaspoons toasted sesame oil
- 3 tablespoons fresh lemon juice
- ¼ cup extra-virgin olive oil (plus extra for drizzling if desired)
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper (to taste)
- ½ cup water (approximately)
Instructions
- Place the garlic and chickpeas in the food processor and pulse a few times. Add 3 teaspoons of the sesame oil, lemon juice, olive oil, cumin, and salt and pepper. Puree, and with the motor running, add about 1/3 cup of the water. Allow the mixture to process for about two minutes, adding more water if you’d like a thinner consistency. Taste and add additional sesame oil if desired.
- Transfer to a serving bowl, drizzle with a bit of olive oil if you like, and sprinkle with the paprika or cayenne.
Notes
- Sesame oil is literally oil pressed from sesame seeds. You cant to buy toasted sesame oil, not raw sesame oil, which doesn’t have as pronounced a nutty flavor. Raw sesame oil is often used for cooking/frying in Asian cuisine. Toasted sesame oil is more potently sesame-ish than tahini, so start with a smaller amount than you would normally use of tahini – say 1 tablespoon, blend it up, taste, and add more if you want a more pronounced sesame flavor.
- I’ve read that sunflower butter is a smart substitute for tahini in hummus, which makes sense (especially if there are sesame allergies in the house).
- Skip the sesame oil for a simpler chickpea dip. Then the flavors of lemon and cumin and garlic really shine through, along with the chickpeas of course. This isn’t really hummus, but it’s delicious.
This was my first time making hummus and I didn’t feel like making tahini for it, so this was a great alternative. I had dried chickpeas which I pressure cooked and then I had to guesstimate the recipe based on how much I had. In the end, I didn’t use a lot of sesame oil because I find the flavour overpowering, but with the cumin, a little went a long way. Would make it again!
Phenomenal! Thank you so much for this recipe!
I made your hummus today, SO delicious! I made lettuce wraps using the hummus mixed with tuna fish. I will also be using it to dip tortilla chips and carrots. My kids did not care for how “lemony” the hummus tasted, so next time I will cut the lemon in half. Thank you!!
Wow! I just made this hummus and I can’t believe how delicious it is! I love it! I will never se any other recipe! Thank you for posting it! Yummy!
just made it VERY good ! i give it two thumbs up :)
glad to hear!
This sounds soooo yummy – I just had dinner, but I want to make some now. And have it with carrot/celery strips!
that’s the healthy way to go! (my kids however head straight for the tortilla chips….)
I made the Sesame oil Hummus exactly as directed and o was absolutely thrilled. The Hummus turned out amazingly delicious.
Thanks so much for the recipe.
I just had some at a restaurant with SO. They probably had tahini in it too but it was the best I have ever had.
nice! it’s a good trick, right?
wow!
I’m going to try this. I have all those ingredients and I’ve always wanted to make hummus. Thanks Katie! xo
it was fairly amazing and groundbreaking!