Does anyone have a recipe for a hummus that doesn't contain tahini?

dawn_mo

dawn_mo

Well-known member
Do you think I could sub olive oil or another oil for the tahini? i had to throw out all my hummus because I had a slight allergic reaction both times I ate it. I didn't think anything about it the first time, but the second time made me realize something was triggering it. I eat Sabra hummus and it contains tahini and never had a problem. This tahini had been in my pantry unrefrigerated for quite some time. Any thoughts?

 
hmmm, is it actually hummus then, or something else? Oil is liquid, while tahini is

pureed sesame seeds. Wouldn't you need something solid to puree and start out with?

Maybe pureed canneloni beans? Something neutral.

 
Here's a basic one from the WW site that I play with. contains Greek yogurt.

Rosemary "Hummus"

Course: main meals
PointsPlus™ Value: 3
Servings: 10

Ingredients

2 Tbsp olive oil
1 tsp dried rosemary(or cumin, 1/2 tsp)
30 oz canned chickpeas
1/3 cup(s) Nonfat, Plain Greek Yogurt
1 Tbsp fresh lemon juice
2 clove(s) garlic clove(s), mince or crush(or more)
1 tsp table salt
1/4 tsp black pepper
1/4 tsp cayenne pepper(or more)
1/8 cup(s) roasted red peppers, optional.

Instructions
saute rosemary and garlic in olive oil for a few minutes. remove rosemary. place all ingredients into blender and process till smooth. add water as needed. serve with pita chips or veggies.

 
you can also add a can of water pack artichoke hearts and blend till smooth to stretch it.

 
The recipe I used called for 3 tablespoons tahini tp 15 ounces garbanzo beans.

The tahini was about the consistency of thin pancake batter. I thought maybe the olive oil would make it creamy.

 
At this point, I would just as soon leave out any nuts or allergens like soy;

which means I can sell it to people with nut allergies.

 
sometimes I use seasame oil (the toasted kind) but not if sesame is the problem

(sorry didn't check spelling consistency)

 
I make a pretty mean hummus by just winging it. It is very forgiving.

I place some cooked and drained chickpeas (maybe 3 cups?) in my food processor with three large crushed garlic cloves, some kosher salt, a couple of jiggers of good olive oil, the juice of one lemon, about 1/3 cup of tahini (I keep mine in the fridge and set it out to come to room temp a couple of hours ahead of time), a couple of grinds of pepper, a scant teaspoon of freshly roasted ground cumin and a little water.

Start the processor and add water until it comes to the consistency you like. You can add cilantro, jalapeno, roasted red pepper, etc., with everything else, if you want it flavored.

Correct the spices; pour it into a wide, shallow bowl; dust it with paprika; drizzle with good olive oil and stud with a few kalamata olives.

Oy.

I've made it without tahini and it still tasted good.

Michael

 
Almond Hunmus......no tahini.

Almond Hummus:
Makes 6 cups

2 pounds, 13 ounces cooked chickpeas (1 can)
1 1/2 cups roasted almond butter (1/2 cup)
1/2 cup lemon juice (1 oz)
1 1/2 ounces garlic, chopped (1/2 oz)
1 1/2 tablespoons salt (1/2 T)
1 tablespoon grated lemon zest (lemon zest)
1/2 tablespoon red pepper flakes (to taste)
3/4 cup water (1/4 cup)


If you use the amounts in brackets you'll get you cups of hummus.

 
I have made hummus woth cashew nut butter because

I didn't have tahini and....well, the guests were 30 minutes away and the store was closed and I was out of other options. The cashew hummus came out really well smileys/smile.gif. I bet Sylvias Almond Hummus will taste delicious too smileys/smile.gif

 
WITH cashew nut butter - I forgot my glasses at work, so please forgive my typos smileys/frown.gif

 
If your tahini had been opened and then left if the pantry, it may have gone rancid.

If it was unopened it should have been OK. How bad was the reaction--would it be worth risking a try with a new jar? I find it hard to imagine hummus without tahini.

 
BTW I had some young vegans to dinner last night for falafel. They had never made hummus

so we made it together. They were surprised how easy and cheap it is--they've been buying it at Trader Joe's which is not even very good, IMO. I follow Julia's formula, roughly:

1 cup dried chickpeas, soaked overnight and cooked, liquid reserved
3 or more cloves garlic
Salt
Olive oil
Tahini
Juice of 1/2 lemon
Fresh Sage
Pepper
Tabasco

Scoop the chickpeas into the processor with a little of their liquid. Put the garlic through a press into a small bowl, sprinkle with salt and mash with the back of a spoon until smooth. Add to processor along with several tablespoons each of oil and tahini, a handful of sage leaves, and seasonings. Process, adding more oil and/or bean liquid to get the desired consistency. Taste for seasoning.

 
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