Sesame Oil Hummus

I ran out of tahini recently.   How I’m not sure, but it happened.  At the moment I realized I was out of tahini, I was making hummus, and everything else was in the food processor all ready to blend.  How do you make hummus without tahini? My friend Chris, a seriously skilled cook, was over and said, “Don’t you have sesame oil?  I use that all the time.”

how do you make hummus without tahini

Really?  REALLY?  There were, and almost always are, 4 little open bottles of sesame oil in the fridge (it’s a total staple ingredient in our house, for all kinds of Asian dishes), so that was easy.  And now, while I’ve always thought Chris was smart, I think he’s a genius. Hummus with sesame oil instead of tahini is fantastic, different and similar at the same time.

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, and taste an add more if you want a more pronounced sesame flavor.

what can I use instead of tahini to make hummus/ Katie Workman /

My favorite hummus is now made with a combo of tahini and sesame oil.  I also read that sunflower butter is a smart subsitute for tahini in hummus, which makes sense.  Peanut butter was another suggestion I’ve heard, though I would think that would give you a very different hummus….but still one that I’ll be curious to try.  And finally, I have made hummus without tahini and wthout subbing in another nutty type of alternative, and it’s also just delicious – the flavors of lemon and cumin and garlic really shine through, along with the chickpeas of course.  I think of that as a chickpea dip, though, not really hummus.

Anyway, there are a lot of ways to play with no-tahini-in-the-house hummus.  Just don’t out of chickpeas.  Bu if you do, make this instead.

Hummus recipe without tahini

Sesame Oil Hummus Without Tahini

Hummus without tahini!
Yield: 8 People
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes


  • 3 cloves garlic minced
  • 2 cans 19-ounce chick peas, 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 pepper to taste
  • ½ cup water approximately


  • 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 (see Cooking Tip), 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.

Nutrition Information

Calories: 79kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg

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  1. 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.

  2. This sounds soooo yummy – I just had dinner, but I want to make some now. And have it with carrot/celery strips!

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