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Humus without Tahini

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meinNYC Jul 20, 2011 01:48 PM

Son has developed a severe sesame seed allergy in addition to tree nuts. Have tried to make chickpea humus without tahini subbing peanut butter, extra garlic and lemon juice, olive oil. It just doesn't come out the same. Any suggestions on a creamy addition that isn't sesame or tree nut based. Would soy butter work? Any ideas appreciated.

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  1. Passadumkeg RE: meinNYC Jul 20, 2011 01:51 PM

    During a period when we had 4 kids in college at the same time, we substituted, PB. The kids, really liked it. Add fresh mint.

    1. Samalicious RE: meinNYC Jul 20, 2011 02:09 PM

      A sesame-frowner friend of mine makes hers with plain yogurt instead of tahini and adds cumin.
      Pretty good!

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        soupkitten RE: meinNYC Jul 20, 2011 03:00 PM

        try making it w just evoo, lemon juice and garlic (and sea salt). it's very good, clean tasting.

        1. JungMann RE: meinNYC Jul 20, 2011 05:57 PM

          Trying peeling your chickpeas before pureeing if you want a creamier texture. Peanut butter is the best substitute for the flavor of tahini, without adding extra garlic. There is a bitter dimension to tahini that you might be able to recreate by adding some Aleppo pepper.

          1. DuchessNukem RE: meinNYC Jul 20, 2011 06:23 PM

            Hmm. Maybe sunflower seeds, toasted, or sunflower seed butter?

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              LauraGrace RE: meinNYC Jul 20, 2011 06:46 PM

              I HATE tahini. I always make hummus with olive oil and then puree the ever-loving tar out of it to get it nice and creamy, but I second Duchess's suggestion for sunflower-seed butter as a sub for tahini.

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                suburban_mom RE: meinNYC Jul 20, 2011 06:59 PM

                I have made this in the past and it is pretty tasty: http://fatfreevegan.com/blog/2010/02/...

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                  will47 RE: meinNYC Jul 20, 2011 07:30 PM

                  I think you can make some great bean spreads without tahini. However, I would think that tahini is kind of a defining characteristic of hummus, so maybe just focus on the positives of non-tahini based bean dip?

                  I think if you cook the chickpeas with a little baking soda and / or take off the shells, and use a bit more oil, which you can drizzle in slowly, you can get a fairly creamy texture. I make white bean spread all the time (no tahini) and I think it tastes good. Maybe add a little more lemon to compensate for the slight sourness of the tahini.

                  I don't think peanut or soy butter really has the same taste - personally, I'd be inclined to just skip it rather than try to substitute.

                  1. BananaBirkLarsen RE: meinNYC Jul 20, 2011 08:52 PM

                    I've made it before using chickpeas, olive oil, garlic, lemon, feta cheese and roasted red pepper (it's best if you roast your own, but you can used jarred as well. Just make sure not to add any extra olive oil if you use the ones jarred in oil). The feta may add the creaminess you're looking for, and the pepper tastes good.

                    1. luckyfatima RE: meinNYC Jul 21, 2011 06:52 AM

                      In Arabic cuisines, humus is not universally by default blended with tahini, although humus bi tahineh is what we think of as the standard for humus in the US. You can also blend it with yoghurt (full fat is best, or go for Greek/strained). The standard humus with yoghurt recipe would still have the salt, olive oil, lemon juice, and garlic, and just yoghurt instead of tahineh. It won't taste the same as humus bi tahineh, but it isn't meant to.

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                        twilight goddess RE: meinNYC Jul 21, 2011 08:16 AM

                        Maybe try with almond butter or cashew butter? I do like the ides posted upthread -- sunflower seed butter, yogurt, and feta/roasted peppers.

                        1. crowmuncher RE: meinNYC Jul 21, 2011 11:34 AM

                          I happen to love it without, I just use more oil, but I've heard that it's good with yogurt although I've never tried it that way. I don't purchase Tahini because I never use it up quickly enough (so it gets bitter)- too expensive for that. Try whole yogurt if there are no dairy allergies.

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                            haiku. RE: meinNYC Jul 22, 2011 05:05 AM

                            I've generally made it without. Adding oil/lemon juice and maybe a bit of water till you get the right consistency has always worked fine, although I do like it a bit thicker.

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