Hummous with unhulled tahini {vegan, GF, dairy-free}14

Posted on February 18, 2013 by ChristieGluten Free, Snacks & Starters, Vegan, Vegetarian

More everyday dishes. That’s what I pledged to you recently.

Well you can’t get anymore everyday than this.

Hummous. A staple dish on any Lebanese dinner table and a healthy snack for people all over the world.

Forget buying those tubs of insipid, bland and preservative-filled crap at the supermarket. Make your own instead. You’ll never look back. I promise.

My recipe is based on one from this cookbook I got for Christmas. There’s lots of great recipes in there that I’ll feature soon.

I decided to use unhulled tahini which is darker and nuttier that the regular hulled version. I think it adds a delicious depth of flavour to the hummous, but feel free to use regular tahini if that’s what you have to hand.

We get through the amount this recipe makes most weeks by eating a tablespoon or two a day with carrot sticks, cucumber sticks or ‘crackers’ made from baking squares of wholemeal pita bread for 5-10 minutes until crunchy.

It might last longer or shorter in your house, but I would err on the side of caution and not keep it for much more than a week, just to be safe. Remember, there’s no nasty numbers in there to keep it alive forever. Which is a good thing!

Have you tried making hummous? Or do you have a brand you like to buy?

Linking up with the ever-lovely Veggie MamaClick on through for yum veggie meals!

Christie x

Hummous with unhulled tahini

makes 1.5 cups

  • 400g can chickpeas, drained and rinsed – reserve 1/4 cup of can liquid
  • 1 fat garlic clove
  • 2 tablespoons unhulled tahini (I used the Macro brand)
  • 1 lemon, juiced
  • 1 teaspoon sea salt (I used Maldon)
  • olive oil and sumac, to garnish

1. Add the chickpeas, garlic and tahini into the bowl of a food processor and process for a few minutes until it forms a rough paste.

2. Add the lemon juice, reserved can juices and salt and process until smooth.

3. Transfer to a serving bowl and garnish with olive oil and a sprinkle of sumac. Serve with Lebanese bread or crunchy vegetables.

Store any leftovers in a sealed container in the fridge for up to a week.


  • Kelly

    My god I love hummous!! I always buy it though and never think to make it myself! Will give this a go as I’m sure it’s far tastier than my shop bought! Thanks! :)

  • Lisa @ Greek Vegetarian

    My dad makes his own hummous – he’s been perfecting it for years! I haven’t managed to reach the heights of his standards just yet with my own attempts at making hummous, but perhaps this recipe with unhulled tahini will do the trick!

  • cookerandalooker

    Yum! I love hummous. Totally agree – home made tastes so much better! :)

  • Very interesting! I usually make my hummus with sesame seeds but now you’ve got me wondering if they are hulled or unhulled sesame seeds!

    I would love it if you shared this with Healthy Vegan
    Fridays, a blog hop co-hosted by 3 bloggers. I’m sure our readers would really
    enjoy this. You can submit a post from
    Friday to end of Tuesday:

  • I absolutely adore hommous but have for some reason never made it at home. I really love the brand Chris Dips but this looks too good and too easy for me not to try. I doubt it would last a week too! Hello homemade hommous on toast with tomato for breakfast… YUM!

  • Good point. Have not seen whole sesame seeds labelled as hulled or unhulled, just the tahini. Thanks I will check out your blog hop ;)

  • InTolerant Chef

    Great for the lunch box indeed Christie!

    • You never can have too many lunch box ideas ITC, especially when they are homemade ;)

  • Katie Rainbird

    Hommous is yummous! I have tried a few times, and not been terribly happy with the result, but I will try again at your delicious inspiration. I know a guy who reserves a bit of the juice from the chickpea tin and blends it in to smooth out the consistency. Could be a tweaker?
    I’ll Instagram you when I make it! :)

    • Oh how I would adore you to take a pic of one of my recipes! :) Yes, mine also includes a bit of tin juice, I really think it adds to the depth of flavour and yes, does also help the texture. Give it a whirl!

  • I adore hummous in its many creations. I have a jar of unhulled tahini waiting to be used as well. You’ve def provided the inspiration here Christie!

  • Lorraine @ Not Quite Nigella

    I adore hummus! I’m in Jordan at the moment where we’ve had some truly delicious hummus. I’m trying to figure out how they get it so smooth! :P BTW a big congratulations on the family news!! :D

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