Is there a substitute for tahini in hummus?

You can make something vaguely approximating hummus just by leaving out the tahini, but it won't have the characteristic tanginess of an authentic hummus and will end up tasting more like a chickpea salad.

Tahini is sesame seed butter, so you could reasonably substitute any nut butter. It won't taste the same, but it'll be edible! Some people don't like tahini in their hummus and use olive oil and ground cumin in its place.

You could try peanut butter (or any other nut butter, especially one with a light flavor and no salt or sugar added). Another option is sesame oil, but only add a little bit at a time, checking the flavor and consistency of your hummus as you go.

Making tahini is quite a simple process, it's simply a combination of sesame seeds and olive oil. To make toast a quantity of sesame in the oven, on a moderate heat, for 5 to 10 minutes, but don't let them burn. Allow the to cool then, combine them in a food processor with olive oil. Add enough oil to reach the consistency you desire.

Peanut butter can be used. While it makes a tasty hummus, the flavor of tahini is definitely more authentic.

I'm allergic to sesame (it sucks), so I use sunflower seed butter. I really like it, but I don't really know what I'm missing.

What about using pine nuts, as used in Pesto?

I mix one part flax seeds and one part Olive Oil. It's pretty good, and you get more fiber. ;)

I loved hummus but then found out that I am allergic to sesame seeds. To substitute, I have used sunflower seed butter, almond butter or cashew butter. I have also tried combining a few of the nut butters for a more complex taste with good results. I have heard peanut butter works, but I am also allergic to peanuts so I cannot say much about it. Whatever you use as a substitute, make sure it does not contain a lot of ingredients, like sugar. My best substitute is to take raw, unsalted cashews and either soak them overnight or simmer them in water for about 20 minutes. The cashews will get really soft. Drain, then add 1:1 cashews and fresh water. Blend. The consistency will be very creamy like tahini. I know that what I make is not authentic hummus, but I still enjoy it.

Not all hummus needs tahini. For example at a tunsian restaurant down the street they are tahini free.

I'm sensitive to sesame seeds and usually use hemp hearts instead. They're several times the price, though.

Neat thoughts on just using a nut butter, y'all. I can't have peanuts, but I can have other nuts… I was about to make some cashew butter anyway, so that works!

I've used lentils with good results.

My kid is allergic to sesame, so I've tried different things and the best results where with some plain lentils.

It doesn't have the same tanginess but it definitely changes the flavor from chickpeas to hummus. Most of people don't seem to notice the difference, but I haven't tried with people that had been raised on hummus.

I cooked them with a bit of salt and them add 3 tablespoons, but I hold a bit on the water of the original recipe to correct for it and add a bit more olive oil.

Oddly enough I am just making some Humus. chickpeas, olive oil, lime, salt and pepper and garlic, whizz up in the blender, NO TAHINI...

To help reduce the fat content, I have used the concentrated flavor of roasted sesame oil. It tastes pretty good. Use about one tbs. of oil to a can of processed chick peas. I also have flavored with garlic, harrisa, diced tomato (meat only, no juice) or concentrated tomato paste, parsley.

Ground white poppy seed -khus- with a tiny amount of toasted sesame oil should work; hummus bi khus khus? Not identical, but the texture is similar and taste is closer than nut butters.