Name: Creamy Hummus Recipe Without Tahini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed (reserve 2–4 tbsp liquid); 2 tablespoons sunflower seed butter (smooth); 3 tablespoons extra-virgin olive oil, plus extra for serving; 3 tablespoons freshly squeezed lemon juice (about 1 large lemon); 2 small garlic cloves, crushed; 1/2 teaspoon ground cumin; 1/2 teaspoon kosher salt, more to taste; 1/4 teaspoon smoked paprika or sweet paprika, plus more for garnish; 2–4 tablespoons cold water or reserved chickpea liquid for desired consistency; Fresh parsley for garnish (optional); Toasted pine nuts or chopped roasted sunflower seeds for garnish (optional)

Creamy Hummus Recipe Without Tahini

A smooth, zesty hummus recipe without tahini that’s ready in under an hour. Made with chickpeas, sunflower seed butter and bright lemon for a creamy dip that’s perfect for veggies, sandwiches, and spreading.

⏱

Prep Time 15 min

🔥

Cook Time 30 min

⏰

Total Time 45 min

👥

Servings 4

⭐

Difficulty Easy

Instructions

1
Step 1: Prep the chickpeas — Drain and rinse the canned chickpeas. For an ultra-smooth texture, remove and discard a few loose skins from the chickpeas by pinching them between your fingers (optional).
2
Step 2: Combine base ingredients — In a food processor or high-speed blender, add the chickpeas, sunflower seed butter, lemon juice, crushed garlic, cumin, salt, and paprika.
3
Step 3: Blend while adding oil — Pulse to combine, then with the machine running slowly stream in 3 tablespoons olive oil. Scrape down the sides as needed.
4
Step 4: Adjust texture — Add 2 tablespoons cold water or reserved chickpea liquid and continue blending until smooth. If the hummus is too thick, add extra water 1 tablespoon at a time until you reach a creamy consistency (total 2–4 tbsp).
5
Step 5: Taste and season — Taste and adjust salt, lemon, or cumin as desired. For a brighter flavor, add another 1/2 tablespoon lemon juice; for more depth, add a pinch more cumin or a drizzle of olive oil.
6
Step 6: Serve — Transfer hummus to a serving bowl, smooth the top with the back of a spoon, drizzle with olive oil, and sprinkle with paprika, chopped parsley, and toasted seeds or pine nuts if using. Serve with pita, crackers, or fresh vegetables.

💡 tips

Use cold water or reserved chickpea liquid to loosen the hummus gradually for a silky texture. For an ultra-creamy result, peel a few chickpeas before blending. Roast garlic briefly for a milder, sweeter garlic flavor. Let hummus rest for 30 minutes to allow flavors to meld.

🔄 substitutions

Sunflower seed butter can be swapped with almond butter or smooth peanut butter (for a non-allergy option). Use plain unsweetened yogurt (dairy or plant-based) instead of sunflower seed butter for a tangier, creamier hummus. Swap olive oil for avocado oil if preferred. For extra smokiness, replace smoked paprika with a small pinch of chipotle powder.

📦 storage

Store hummus in an airtight container in the refrigerator for up to 5 days. Press a thin film of olive oil on the surface before sealing to help preserve freshness. Freeze for up to 1 month in a freezer-safe container; thaw in the refrigerator and stir well before serving.