By Shreya Sarpal
March 4, 2026
A tahini-free hummus stays creamy and balanced by using yoghurt and olive oil instead. It tastes cleaner and lighter, allowing chickpeas and lemon to lead without the bitterness that tahini can sometimes add.
1½ cups boiled chickpeas 3 tbsp olive oil 2 tbsp Greek yoghurt 2 tbsp lemon juice 1 garlic clove ½ tsp cumin powder Salt to taste
Blend chickpeas until broken down but not fully smooth.
Add yoghurt, lemon juice, garlic, cumin, and salt, then blend again.
Slowly drizzle in olive oil while blending to create a stable, creamy texture.
Add cold water gradually if the hummus feels too thick.
Adjust seasoning and chill briefly before serving.