Easy Tahini Free Hummus with Coriander


Hummus is one of those wonderful things that you do not have to buy in a plastic container from the supermarket if you know how to make it. Making tahini free hummus is a great way to reduce plastic waste if you’re actively pursuing a more sustainable lifestyle. It is very easy and the homemade version is so much better as it gives you the freedom to add any flavourings of your choice and you know what is in it.

I’ve made this version tahini free as it’s a bit tricky to find all the ingredients from time to time. We’re avoiding going to the big supermarket too often as it’s on the other side of town and we’re in and out as quickly as possible. By the time you get home, you realise you’ve forgotten half of the things anyway. So this is a good substitute recipe for regular hummus.

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Replacing Tahini in Hummus

Instead of tahini, you can add a bit of unsweetened, smooth peanut butter if you choose, it is optional and not necessary but it makes a good replacement for tahini. For this version, I’ve decided to embrace the opportunity to be more creative.

If you’d like to create variants of this recipe, you can skip the coriander and add caramelised onion (roughly 3 onions will give it good flavour), roasted red pepper and/or garlic (1-2 cloves). I enjoy having regular or tahini free hummus on toast for breakfast so tend to leave the garlic out for this option. Let’s have a look at this delicious tahini free hummus recipe.


Tahini Free Hummus with Corriander

Leah Smith
Quick and easy tahini free, homemade hummus with coriander and lemon. Skip the plastic shop-bought containers to make your own in just 10 minutes
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Appetizer, Side Dish
Cuisine Mediterranean, North African
Servings 4


  • 1 400g can organic chickpeas
  • 4 tbsp extra virgin olive oil
  • 1 tbsp smooth unsweetened organic peanut butter (optional)
  • juice and zest of one organic lemon
  • a handful of fresh organic coriander leaves
  • 3 tbsp water


  • Drain and thoroughly rinse the chickpeas using cold water.
  • Add the chickpeas to a large bowl along with the olive oil, lemon juice, zest, coriander and water. Blitz within a food processor or you can use a hand stick blender as I have for a more rustic, coarse texture.
  • Season, transfer into a serving bowl and dress with a little bit of olive oil and coriander leaf.


Hummus can be frozen for up to four months so if you’d like to make it in bulk and freeze for later that’s absolutely fine. Just spoon it into a freezer-safe container and drizzle with a bit of oil so that it keeps the moisture. Once you’re ready to use it, take out of the freezer and leave to thaw this may take a few hours. Stir well and serve!
Keyword Chickpeas, Coriander, hummus, Vegan, Vegetarian

Recipe Equipment

M150 DeLuxe
Immersion Hand Blende

Various brands depending on country
Nested mixing bowls

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