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Hummus without Tahini

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 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!

Tahini free hummus ingredients

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

Tahini Free Hummus

Author: Brandy O’Neill – Nutmeg Nanny
This tahini free lemon hummus 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
5 from 2 votes
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Prep Time 10 minutes
Total Time 10 minutes
Servings 2 cups

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

Serving: 1g | Calories: 193kcal | Carbohydrates: 20g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 215mg | Fiber: 5g | Sugar: 8g
Course Appetizers
Cuisine Middle Eastern
Keyword allergy free hummus, homemade hummus, hummus made from canned chickpeas, lemon garlic hummus, lemon hummus, tahini free hummus
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