With just 5 minutes of your time, you can make homemade hummus from basic ingredients (and without tahini, which I know many people don’t always have on hand!) that’s perfect for dunking crackers or spreading on bread. So easy!

hummus without tahini in pink bowl on plate with vegetables and crackers

Hummus without Tahini

Making hummus at home can seem daunting if you don’t have tahini, or the classic sesame seed paste on hand, but guess what? You can make creamy hummus in just a few minutes without it—and it’s so good and flavorful! And since tahini can be a little hard to find and isn’t always an ingredient that everyone has, this makes the prospect of homemade hummus a little less intimidating.

TIP: This hummus uses creamy Greek yogurt for the texture you expect from hummus, but avoid sesame which can be an allergy issue for some kids.

Easy Hummus Recipe for Kids

My kids have always eaten hummus at preschool and daycare so when I make it at home, I try to make a version that’s similarly kid-friendly and mellow in flavor. This hummus recipe without Tahini is mild and super creamy, it works well spread on bread or a wrap, or pairs nicely with dippers like crackers and veggies.

TIP: I have garlic as an optional ingredient here, so you can add it or leave it out depending on whether you and the kids like the flavor.

Ingredients You Need

To make this recipe you’ll need these basic ingredients:

  • Chickpeas
  • Plain Greek yogurt (I prefer to use 2% or 4% fat yogurt since I think it tastes better)
  • Lemon
  • Salt
  • Cumin
  • Garlic, optional

TIP: You can use canned chickpeas (which are also called garbanzo beans) or cook your own from dry beans. Both work!

how to make hummus without tahini step by step

Step-by-Step Instructions

Here’s a look at the simple process involved in making this hummus recipe. Scroll down to the bottom of the post for the full recipe.

  1. Gather your ingredients. (photo 1)
  2. Place all ingredients into the bowl of a food processor. (photo 2)
  3. Blend, stopping to scrape down the sides occasionally, until very smooth. (photo 3)
  4. Alternatively, you can do this in a blender for a somewhat smoother consistency. (photo 4)

TIP: Taste your finish hummus and add more salt and/or lemon juice to make the flavor to your liking.

What do I do if my hummus is too thick?

If your mixture seems thick or you have trouble blending, you can add a bit of water or a drizzle of olive oil.

What do you like to serve this Hummus without Tahini with?

We like this hummus spread on toast sticks or in a wrap, or as a dip for crackers, pita, and veggies like cucumbers and snap peas. I also like this thinned with a little extra lemon juice as a salad dressing!

homemade hummus without tahini in pink bowl with cucumbers, snap peas, crackers on plate

Do I need to peel the chickpeas to make this super smooth?

You may have seen some hummus recipes tell you to peel the beans, which is of course very tie consuming. Yes, that does result in super smooth hummus, but I have yet to meet a parent of a little kid who really feels like they have that kind of time. If you do, go for it. If not? Just blend it up well and call it good! (I never ever peel them!)

Can I add veggies to this hummus?

Sure! You can add a few spoonfuls of pureed roasted sweet potato or butternut squash, a handful of baby spinach, or grated carrot. All are nice options—though they will impact the color!

How to Store

This homemade hummus recipe will store for 3-5 days in the fridge if stored in an airtight container. You can also freeze it in portions in an ice cube tray. It may separate when you thaw it out, but just stir it up vigorously. Use within 3 days once thawed from frozen.

Best Tips for Success

  • Omit the garlic if you’d like to have a milder flavor.
  • Rinse and drain canned chickpeas to remove any excess salt.
  • Stop and scrape down the sides of the food processor to ensure that all of the hummus is well blended.
  • Add a drizzle of water if needed to make the hummus blend more easily if it’s seeming too thick.
  • Season to taste with salt.
  • Serve with dippers that your kids usually like or spread on bread.
  • You may also like my Vegetarian Hummus Wraps, Carrot Hummus, Beet Hummus, Sweet Potato Hummus, and Butternut Squash Hummus.

I’d love to hear your feedback on this recipe so please comment below!

homemade hummus without tahini

Creamy Hummus Without Tahini

You can use regular plain yogurt, though I like the consistency that Greek yogurt yields a bit better.
5 from 12 votes
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Cuisine American
Course Dip
Calories 97kcal
Servings 8

Ingredients

  • 14.5 ounce can chickpeas, rinsed and drained (or 2 cups)
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove, peeled (optional)
  • 1 teaspoon cumin
  • 1/2 teaspoon salt

Instructions

  • Place all ingredients into the bowl of a food processor.
  • Blend, stopping to scrape down the sides occasionally, until very smooth.
  • If your mixture seems thick or you have trouble blending, you can add a bit of water or a drizzle of olive oil.
  • You can also freeze it in portions in an ice cube tray. It may separate when you thaw it out, but just stir it up vigorously. Use within 3 days once thawed from frozen.

Notes

  • Use a blender for a smoother consistency. You may need to add a few tablespoons of water and/or use the stick that came with your blender (if you have one) to get it going well.
  • Omit the garlic if you’d like to have a milder flavor.
  • Rinse and drain canned chickpeas to remove any excess salt.
  • Stop and scrape down the sides of the food processor to ensure that all of the hummus is well blended.
  • Add a drizzle of water if needed to make the hummus blend more easily if it’s seeming too thick.
  • Season to taste with salt.
  • Serve with dippers that your kids usually like.

Nutrition

Calories: 97kcal, Carbohydrates: 15g, Protein: 6g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 155mg, Potassium: 159mg, Fiber: 4g, Sugar: 3g, Vitamin A: 26IU, Vitamin C: 2mg, Calcium: 45mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

    1. Hi- those are Nut Thins, which are usually available in any supermarket. They may be in the GF or natural section. Hope that helps!

  1. 5 stars
    Thank you so much for this! I’ve been searching for a while for a sesame-free hummus for my 18-month-old who is allergic to sesame (and peanut and eggs, ugh!) Definitely trying this for daycare lunch in the coming week!

  2. 5 stars
    Perfect timing as I was craving hummus and had no tahini in my pantry. Now I know I don’t have to have it all the time. I made sure to blend extra time for smoothness.

  3. 5 stars
    Just made this and can’t wait to share with my 2 yo. I love hummus, but he hasn’t quite warmed up to it yet. I think he may find the tahini flavor too strong, so I’m hoping this will hit the mark. Better make sure I put a portion of it away or else I may eat it all!

  4. 5 stars
    My daughter is allergic to sesame, dairy, and tree nuts – which dairy-free yogurt do you think would be the best substitute for greek yogurt?

    1. Siggis makes really nice plant based yogurts or Kite Hill. If either of those make a plain flavor, that should work well.

  5. 5 stars
    Thank you for the recipe! I loved the addition of yogurt to make it creamy!. Super easy and quick to throw together! I used it to make hummus quesadillas for my 17 month old and she loved it: )

  6. Love all these recipes, but calcium inhibits iron absorption, so would be best to leave out the yogurt if the purpose is getting iron 🙂

    1. Good tip! (The purpose of the yogurt here is to make the hummus creamy without using a nut or seed, but good tip still!)