Lighter Hummus (without tahini)


I’m all about that olive oil, but I’m not about it enough to pour loads of it casually into my chickpeas.

In this kitchen, hazelnuts are not to be distorted into sugary chocolate butter. Cocoa is not to be contorted into a barely-recognizable ganache butter. And chickpeas are not to be maimed into an oily hummus butter.

I would stop saying butter but it’s such a fun word butter

This was so good that I used them like mashed potatoes. As in, I ate some and then I ate some more and then some more and just one more bite and another to wash it down and maybe another one for the road what road no road well then let’s celebrate by taking one more bite and now it’s all gone mission accomplished.

Yeah, I may have an unhealthy relationship with buttery objects.

Lighter Hummus

Notes: This hummus is has a slightly different texture than store-bought hummus. It’s less oily. Hmm I can’t figure out why. Please send help immediately.

Also, hummus is usually made with tahini, which is a paste of toasted sesame seeds and olive oil. I wanted to shortcut that but still have the same sesame nuance, so I added sesame oil instead. This is hummus without tahini. (I had to say that straight-out so that the search engines out there can effectively bring to me the desperate hummus-lovers who don’t have tahini on hand.)

Nutrition facts here!


  • 1 can chickpeas (16 oz.)
  • 1 tbsp olive oil
  • ½ tsp sesame seed oil
  • 1 tsp lemon juice
  • 1 small clove garlic
  • ½ tsp salt
  • ½ tsp black pepper
  • 4 tbsp water


Using a food processor, process together everything except for the water into a very fine-grained paste. Takes about 5 minutes (wear earplugs). Then, add in water 1 tbsp at a time until you get a fluffy hummus consistency.

Oh yes so good look at it so yum yes yum nom. 


That celery only wishes it could be hummus.


Lieutenant Hummus, ready for action.

20 Comments Add yours

  1. pianolearner says:

    That looks nice. You could also try adding nigella seeds, we do that with our hummus.

    1. Kitchen Cici says:

      I haven’t thought of that before, I might try! Thanks.

  2. klopez415 says:

    This sounds so tasty and so easy! I’m glad you “healthied” it up–I’m not a huge fan of oil and better either.

    1. Kitchen Cici says:

      Yep, healthier versions are better! Hope you enjoy 🙂

  3. This looks tasty, and it’s so great how healthy it is! I’ve been wanting to make hummus but without using tahini (don’t have any)–will use this recipe. Thanks!

    1. Kitchen Cici says:

      Thanks!! I love making life/cooking easier 🙂

  4. deliciouslynell says:

    Ciao! I’ve nominated you for the sunshine award! It’s purely optional, but if you’re interested please check out this post,

    Otherwise have an awesome day! :3

  5. Love it, I do a lighter version as well, the recipes are close! Great minds 😉

    1. Kitchen Cici says:

      Very cool!! Do you use sesame oil too?

      1. No, I don’t use any oil, unless I am starting with dried chickpeas and then it’s really necessary and I tend to go with a little olive oil or canola. I am interested in trying out grapeseed oil, which I hear is excellent. Have you ever tried it?

      2. Kitchen Cici says:

        Nope I haven’t tried it! I imagine it would add a nice different nuance to the flavor though. Good idea!

  6. savourme says:

    this look absolutely amazing!!! got me craving for lunch tomorrow already!! thanks for sharing!

    1. Kitchen Cici says:

      This would be perfect for lunch!

  7. itdidmyheartgood says:

    looks delicious, must try!!!

    1. Kitchen Cici says:

      Yes you must! Let me know how you like it 🙂

  8. Who doesn’t love a great hummus?! 🙂 And when I don’t have tahini, I actually use peanut butter!

    1. Kitchen Cici says:

      Wow I haven’t heard that one before! Hmm ideas ideas…

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