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If I don't have tahini is there anything similar to use to make hummus?

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We make hummus but not that often. We got tahini for it and don't really use it for anything else. The 1 jar we've bought has lasted a really long time in the refrigerator and has been well worth it. – Dinah Jul 18 '10 at 23:57
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@Dinah: you can make Tahini salad out of Tahini: mix 1 portion of tahini with one portion of water, add 1 crushed garlic clove, some lemon juice, salt, cumin and chopped parsley. – Electric Monk Jul 19 '10 at 18:56
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As a Lebanese person I can tell you that no, there is not. Tahini is necessary. Now, you can use some alternatives, but we have to then debate the label "hummus." While the word "hummus" is commonly used, the real name is "hummus be thini", of "chick-peas in tahini." Hummus can refer to another variety we eat for brunch, as well as chick-peas themselves. – Mohamad Jul 19 '11 at 18:12

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If you have sesame seeds on hand, grind some up. You could also use toasted sesame oil, and even combine it with the ground seeds.

You can also use all-natural peanut butter. Don't use mass market crap with sugar and other additives. The ingredients should list only: peanuts, salt. Obviously, this will taste like peanuts. It will still taste good in a hummus, but it will be a distinctly different hummus than with tahini.

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I have some toasted black sesame seeds, I might try them. – fryguybob Jul 17 '10 at 3:13
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I am a little apprehensive about calling it "hummus" when in fact it uses peanut butter. The name "hummus" merely means chick-peas. The full name is "hummus be t'hini", which means "hummum in tahini". – Mohamad Jul 19 '11 at 16:35
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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.

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Agreed. Tahini is a central ingredient of hummus. Accept no substitute! – Mike Sherov Jul 17 '10 at 3:05
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Yeah I tried that a few weeks ago and it was definitely missing something. – fryguybob Jul 17 '10 at 3:14
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I agree that without tahini it's more like chickpea-spread but if the tahini is being omitted because of an allergy it'll still be pretty good. Just make sure there's garlic and maybe an herb and yogurt to make it tasty. – Eric Goodwin Aug 8 '11 at 13:48
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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.

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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.

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Sunbutter or sunflower seeds might work too. Their flavor is a little different but definitely not unpleasant, and not as strong as most nut butters. – GalacticCowboy Jul 23 '10 at 14:59
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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.

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Tahini is traditionally made with a neutrally flavored oil. – hobodave Jul 17 '10 at 4:12
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That really depends. As you travel around the Middle East you will find that it's very often made with Olive oil. – Pulse Jul 17 '10 at 4:39
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Peanut butter can be used. While it makes a tasty hummus, the flavor of tahini is definitely more authentic.

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You can cover that lack of authenticity with a tablespoon or two of toasted sesame oil, available at most asian groceries. The oil keeps well, and is also very tasty in homemade coleslaw. – Wayfaring Stranger Apr 21 '11 at 23:12
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You can make spectacular hummus with lima beans.

Cook your lima beans and allow them to cool on a baking sheet. Once cooled you can use a food processor to turn them into a paste. Follow the rest of your hummus recipe as normal and further season to flavor.

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Sounds interesting! – fryguybob Jul 23 '10 at 15:08

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