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Sesame-Free Hummus

Course Appetizer
Cuisine Middle Eastern
Keyword hummus, sesame free, Vegetarian
Author adriennekatzkennedy


  • cups ( 300g) chickpeas (soaked and cooked from dried) or approx 1 can chickpeas
  • ½ – 3/4 cup (50-177ml) water either reserved soaking water or tap water will do *harder chickpeas will require more water than softer ones will…
  • 2 tbsp. cashew butter
  • juice of 1 lemon
  • 1/2 clove garlic (you can use more if you like)
  • 2 tbsp. extra virgin olive oil
  • 1-2 tsp toasted peanut oil
  • sea salt to taste


  • Begin by de-skinning whatever chickpeas you’re using (this is remarkably therapeutic). Add de-skinned chickpeas water, garlic, lemon juice and a few good pinches of sea salt into a blender and process until a smooth thick paste has formed. Then slowly begin to drizzle in the olive oil followed by the toasted peanut oil whilst still blending, until the mixture is creamy and smooth.
  • Taste and season again with sea salt if needed. Serve in your favourite sandwich or in a bowl for dipping with a drizzle of olive oil and plenty of lemon wedges and hot sauce.
  • This will keep for about a week in a seal-tight tupperware in the fridge.


*Notes: You could sub out the cashew butter for another nut butter if you like but I prefer this one; creamier than almond butter and more subtle while still as fatty as peanut butter. Thankfully cashews are one of only a few nuts our daughter isn't allergic to, so we use the opportunity as often as possible to keep it in her diet.