No Tahini Hummus Recipe | Vegan & Budget Friendly
Secret Ingredient NO Tahini Hummus Recipe
Not into tahini? Don’t have any at home? No problem! Thanks to a simple swap, this no tahini hummus recipe has you covered. But, you won’t believe the secret ingredient… PEANUT BUTTER!
Perfect for picky eaters who don’t prefer the hummus taste. Or, for anyone trying to avoid paying for a big jar of tahini when they don’t need it for anything other than a hummus recipe! Yay!
Peanut butter seems like a surprising ingredient substitute, but it actually makes a lot of sense. Tahini is nothing more than sesame seed paste, or ground up sesame seeds. Peanut butter is ground up peanuts! And, both peanuts and sesame seeds have a rich, nutty, roasted flavor, making it easy to swap one for the other—at least in this instance.
(I’m not sure I’d love a tahini and grape jelly sandwich, but I’m not one to knock anything before trying it out myself. Although, I will say that tahini pairs really well with dates and almost resembles “salted caramel” so maybe there’s hope for a TJ AKA Tahini-Jelly sandwich. But I digress.)
Plus, if you’re not a fan of tahini or have picky eaters in your household, this no tahini hummus recipe is just the thing to try! It’s full of the same nutritious fuel as a traditional hummus, but with a more familiar, peanutty flavor. Best of all, peanut butter is a simple budget ingredient swap that can save you some cash!
Get Creative with your No Tahini Hummus!
The beauty of hummus recipes (whether it’s this no tahini hummus or not) is that they are so dang easy. You literally blend everything together, and that’s it! That means it’s also really easy to get creative with flavors and combinations. Add in anything you like, or that sounds good to you!
I’ve done “hummus” variations with avocado, fresh herbs, beets, tomatoes, cauliflower, onions, lentils, red peppers, jalapenos, honey, and more. And, I’ve even had fun changing up the beans and using black beans, red beans or edamame instead of garbanzo beans! No matter how you choose to hummus, it’s a simple and wholesome dip that makes eating veggies more fun and delicious. Or, spread it onto sandwiches, dollop it onto the bottom of a hummus bowl—the possibilities are endless!
Texture is Key
Regardless of the type of beans you use, I always recommend reserving some of the liquid, as the recipe states, as that salty brine will add a nice flavor to your dip, rather than using plain old water. What a win! The important thing to consider when trying out new flavor combinations is to get your desired texture for the dip—add water to the consistency you like, and add a little at a time because different ingredients’ water content will thin it out differently.
And, in this no tahini hummus recipe, reserving some of your chickpea water will be important. Generally, peanut butter is a bit thicker than tahini, so that water will help to keep your food processor moving until you’ve got a perfectly creamy dip!
I know, some hummus purists might really feel bothered that I’ve called this no tahini hummus recipe “hummus.” Because, technically, the tahini is what gives any hummus that true “hummus” taste. But, that’s totally okay.
I still welcome you here! And, for you, I’ll call this no tahini hummus recipe a “chickpea dip” instead! See how easy that was? We really can all be friends on the internet.
No Tahini Hummus
- 1 can, 15 oz chickpeas (liquid reserved for later)
- 3 garlic cloves
- 2 Tbsp peanut butter
- 1 Tbsp olive oil
- ½ lemon juiced
- ½ tsp cumin
- ½ tsp salt
- Add all ingredients into a food processor and blend to a creamy consistency.
- Add reserved chickpea liquid, to taste, for additional flavor and creamy texture.
- Store in a jar and refrigerate.
- Enjoy with cut carrots or your favorite veggie dippers!