This hummus is creamy, tangy, and rich, even without tahini. I swapped in nut or seed butter, which gives the same smooth texture and depth of flavor without using dairy or sesame. It comes together in minutes and feels just as indulgent as traditional hummus.
Why You’ll Love This Recipe
I love this recipe because it’s flexible, quick, and still authentic-tasting. Using nut or seed butter instead of tahini keeps it creamy while letting the chickpea flavor shine. I also appreciate that it works for vegan or dairy-free diets, and it’s simple enough to whip up on a weeknight. Plus, it’s easy to customize the flavor with different toppings like paprika or za’atar.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 medium cloves of garlic Two 15 ounce cans chickpeas, rinsed and drained 1/3 cup [80 g] fresh lemon juice (about 2 to 3 lemons) 1/3 cup [85 g] nut or seed butter 1/3 cup [80 g] cold water Salt to taste Extra virgin olive oil for drizzling Paprika or za’atar for sprinkling (optional)
Directions
I start by placing the garlic in my food processor and pulsing until finely chopped. Then I add the chickpeas, lemon juice, and nut or seed butter and blend until fully combined.
Next, I add the water gradually, starting with about half and then adding more as needed. This helps achieve a creamy texture without it becoming runny. After tasting, I add salt to my preference and give it one last blend.
I spread the hummus on a plate or shallow bowl, use a spoon to create swirls or dimples, then drizzle with olive oil and sprinkle with paprika or za’atar if I like.
Servings and Timing
This recipe makes about 1 large or 2 small bowls of hummus and takes roughly 5 minutes to prepare.
Variations
I sometimes experiment with different nut or seed butters. Peanut, almond, or sunflower seed butter all work, depending on what I have and the flavor I want. I can also adjust the water for thicker or thinner hummus, and swap paprika for za’atar for a more aromatic topping.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. I usually serve it cold, but if I want it a little softer, I let it sit at room temperature for a few minutes before dipping.
FAQs
Can I use crunchy nut butter instead of smooth?
I recommend smooth nut or seed butter for a creamy texture. If all I have is crunchy, I blend it first until completely smooth before making the hummus.
What nut or seed butters work best?
I use peanut, almond, or sunflower seed butter. I pick one that I enjoy on its own because the flavor will carry through slightly.
Can I make this without any nuts or seeds?
I haven’t tried it without any nut or seed butter. The richness comes from the butter, so skipping it could make the hummus less creamy.
How do I prevent the hummus from being too thick?
I add cold water gradually while blending. I stop when I reach a smooth, creamy texture without it being runny.
Is this recipe suitable for vegans?
Yes, it’s completely vegan as long as the nut or seed butter used doesn’t contain any animal products.
Conclusion
I love this hummus without tahini because it’s creamy, flavorful, and quick to make. It’s a flexible recipe that lets me experiment with different nut or seed butters and toppings, and it’s always a hit whether I serve it as a snack, appetizer, or part of a larger meal.
A creamy and tangy hummus made without tahini, using nut or seed butter for a smooth texture and rich flavor. This quick, dairy-free dip comes together in minutes and is perfect for snacks, spreads, or appetizers.
Ingredients
2 medium cloves garlic
2 (15-ounce) cans chickpeas, rinsed and drained
1/3 cup (80 g) fresh lemon juice (about 2–3 lemons)
1/3 cup (85 g) nut or seed butter (such as almond, peanut, or sunflower seed butter)
1/3 cup (80 g) cold water
Salt to taste
Extra virgin olive oil for drizzling
Paprika or za’atar for sprinkling (optional)
Instructions
Add the garlic cloves to a food processor and pulse until finely chopped.
Add the chickpeas, lemon juice, and nut or seed butter.
Blend until the mixture begins to combine.
Gradually add the cold water while blending, starting with half and adding more as needed.
Blend until the hummus becomes smooth and creamy.
Taste and add salt as needed, then blend briefly again.
Spread the hummus onto a plate or shallow bowl.
Use the back of a spoon to create swirls or small dimples on the surface.
Drizzle with extra virgin olive oil.
Sprinkle with paprika or za’atar if desired before serving.
Notes
Smooth nut or seed butter works best for a creamy hummus texture.
Almond, peanut, or sunflower seed butter all provide slightly different flavor profiles.
Add water gradually to control the thickness of the hummus.
The hummus can be customized with toppings such as chopped herbs, chili flakes, or toasted seeds.
Serve with warm pita bread, crackers, or fresh vegetables.
