Can I use Sesame seed oil instead of Tahini when making hummus?

The tahini adds to the consistency of the hummus...you may get some of the sesame flavor from just the oil, but it won't be exactly the same as hummus made with tahini. Since you have it on hand, I would give it a try (only add a little, sesame oil has a more distinct flavor than tahini!) and add some other flavors, like garlic and lemon.

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RE:

Can I use Sesame seed oil instead of Tahini when making hummus?

I have sesame seed oil in the house and want to make hummus. Can I just use that instead of having to buy a big jar of Tahini?

Hummus With Sesame Oil

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Toast your sesame seeds, 1/2-3/4 cup, on a hot surface. I use a cast iron skillet which allows me to shake them around and keep the toasting even. Also you can put just a little bit of olive oil in the skillet. Make sure your seeds don't get burned. The darker they are the stronger the taste will be. Once toasted put them blender or food processor with a little more olive oil. Liquify and there is your tahini. If you think it looks too granular add a little more oil and liquify again. If you still are unhappy press through a sieve or fine strainer. I don't do that, btw. Sometimes I add just a wee bit of garlic when I liquify it. I have used this for humus or simply tahini for falafel and other pita sandwiches. People love it.

Sesame oil has a very distinct and different flavor than tahini. I've never tried it in hummus but personally I wouldn't use sesame oil. You can use olive oil or just leave out the tahini it's not necessary.

I did that using the sesame oil instead of olive oil, and just skipped the tahini. It wasn't the same, but it was pretty good.

I've heard that you can use sunflower seeds instead of the tahini to save some money and just throw them in with everything else in the food processor. Haven't tried it but I've seen it done in a buncha different places.

Yeah, I'm sure that would be fine. Another great alternative is Greek yogurt. It will save you some money and help cut calories!

You can use it instead of the olive oil, if that is in your recipe, but I would leave about a quarter of the chickpeas out when you blend it. Then add those and blend only a few seconds, as you need to compensate for the lack of bulk the tahini gives.

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Yes it should be totally fine.