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This hummus without tahini is packed full of cashew butter, chickpeas, and lots of lemon and garlic flavor. Perfectly smooth and perfect for dipping with toasted pita or crunchy vegetables.
Sometimes I want dinner to be something simple, like me, some dip, crunchy vegetables, and chips.
Snack food as dinner might be my favorite type of dinner. I mean, what’s better than munching the night away?
As you all know, I have a major love for all things hummus, and that includes picking it up at the store as well as making my own.
I don’t typically keep tahini in the house, so I like to swap it out with a little cashew butter instead.
It’s lighter in flavor than some other nut butter (I’m looking at you, almond butter!) and not overly expensive.
PLUS, my local grocery store has its organic store brand of cashew butter for only $6.99 a jar. Totally a steal!
Don’t have chickpeas on hand? Try this butter bean hummus!
Tahini free hummus ingredients
- Canned chickpeas
- Garlic
- Lemon
- Cashew butter
- Olive oil
- Water
- Kosher salt
- Toppings
Why make your hummus without tahini
Another reason I love using cashew butter is because I’m slightly allergic to sesame.
You’re probably thinking, “Ummmm, I’ve seen you post recipes using tahini-packed hummus before…” you’re right. I have. And I still make them ALL THE TIME for my husband and friends.
I have no issues with being around the stuff, but if I eat more than five bites, I start to get a little itchy.
And a little red. And a little sweaty. And a little full of hives.
All in all, it was not a good time.
I once told my allergist I still eat sesame-filled things, but I take it easy and only take a few bites.
She did not like this answer.
At. All.
In fact, she told me to cease my behavior immediately and don’t be such a dingus.
Ok, she didn’t call me a dingus, but she did tell me to stop eating it. Sigh.
But, since it’s still safe for me to be around, I often make crazy good recipes for him with traditional hummus, and I eat my hummus without tahini.
This version is PACKED with lemon flavor and just a hint of garlic.
Then, I top it with a few drizzles of extra virgin olive oil, minced parsley, toasted pine nuts, and pomegranate seeds.
Don’t those little seeds look like rubies? I love the way they look. And taste. Obviously.
More hummus recipes
- Craving the flavors of Thanksgiving stuffing wrapped up in a dip? Try my Thanksgiving Stuffing Topped Hummus.
- Want a fast and easy seasonal dip? Try my Easy Pumpkin Hummus.
- Looking for a flavor-packed vegetarian dish? Try my Broccoli Rabe and Hummus Topped Sweet Potatoes.
- Need a protein-packed breakfast dish? Try my Shakshuka Hummus Toast.
Tahini Free Hummus
Ingredients
- 1 15 ounce can chickpeas, drained and rinsed
- 2 cloves garlic, minced
- 1 lemon, zested
- 1 lemon, juiced
- 1/4 cup cashew butter
- 2 tablespoons water
- 2 tablespoons olive oil, more for topping
- Kosher salt, to taste
- Minced fresh parsley, for topping
- Pomegranate seeds, for topping
- Toasted pine nuts, for topping
Instructions
- Add chickpeas, garlic, lemon zest, lemon juice, cashew butter, water, olive oil, and kosher salt in a food processor. Blend until smooth.
- Taste and add more kosher salt if needed. If hummus is not smooth enough you can drizzle in some olive oil or lemon juice and blend until desired consistency is reached.
- Add hummus to a serving bowl or plate and drizzle with olive oil and sprinkle with parsley, pomegranate seeds, and toasted pine nuts before serving.
- Serve with pita and fresh vegetables.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lemony and creamy! Great combo with the cashew butter.
Looks like the real thing to me! Even better!
This looks super creamy! Love the idea of using nut butter instead of tahini. I usually just use the juice from the chickpea can
Beautiful photo and you make it sound delicious!
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https://erecipecards.com/
Contact@eRecipeCards.com
I’m so glad you found a way to make it that you’re not allergic to! Hummus is too delish to ration! 🙂
Mmm I actually adore cashew butter and I know it would be great in this hummus!
Crazy that you’re allergic to sesame seeds…that must make eating at any Asian restaurant super hard!
I absolutly love your blog! I follow a few cooking blogs, and have reccently started one of my own, and I have to admit I check yours more than the others! I posted a link to your blog on mine to share your recipes with my friends and family. Love this hummus recipe!
So glad you were able to find a substitute for tahini so you can enjoy your hummus. It is so liberating once you figure out a few substitutions in cooking and baking. When my son was first diagnosed with numerous food allergies, I was totally at a loss, but as I gradually learned to make substitutions, it became so much easier. Your tahini-free hummus looks like the real deal!
I never use tahini…I prefer it without…it’s delish! 🙂 I like this version with lemon and cashew butter…sounds wonderful!
That’s no fun that you’re allergic to the beautiful sesame seed…but awesome that you’ve found a good substitute. I actually made cashew butter just two nights ago, already I think I’m addicted.