Food & Cooking Recipes Appetizers Hummus Without Tahini 4.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 24, 2023 Rate PRINT Share Prep Time: 10 mins Total Time: 10 mins Yield: Makes 2 1/2 cups Hummus, the smooth, garlicky chickpea spread, is traditionally made with tahini, a sesame seed paste—but some people don't like its nutty, slightly bitter flavor and others are allergic to sesame and must avoid it. And then there are the home cooks who want to make hummus, but find they are fresh out of the ingredient. Luckily, there are many ways to make hummus without tahini. This recipe is our favorite; it adds Greek yogurt to the chickpea, lemon juice, garlic, and olive oil mixture. Best of all, it results in a hummus with a silky texture that's just right for snacking. Cook Mode (Keep screen awake) Ingredients 1 small clove garlic Coarse salt and freshly ground pepper 2 15-ounce cans chickpeas, rinsed and drained, ⅓ cup liquid reserved 2 tablespoons lemon juice (from two lemons) ¼ teaspoon ground cumin Pinch of freshly grated nutmeg ¼ cup Greek yogurt 3 to 4 tablespoons extra-virgin olive oil Crudites and pita chips, for serving Directions Sprinkle garlic clove with 1/4 teaspoon salt and mash with the back of a knife to form a paste. Add to food processor along with chickpeas and their reserved liquid, lemon juice, cumin, nutmeg and yogurt. Stream in olive oil, adding enough to reach a smooth consistency. Season with salt and pepper. Transfer to a bowl and serve with crudites, such as carrots, radish, and endive, and pita chips. Hummus will keep in an airtight container for up to 1 week. Rate It PRINT