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Yogurt and Tahini Beanless Hummus (allergen-free)


Did you know that peanuts are not nuts–they’re actually legumes? And did you also know that approximately 3% of people with peanut allergies are also allergic to legumes? We won the allergy lottery.

I love traditional hummus, but my girlfriend is allergic. We only keep food in the house that both of us can eat, so I wanted to make something similar and just as tasty that we could share. So I created this version with Tahini and yogurt!

Further Food Commentary:

This recipe is great for so many allergy sufferers — gluten-, egg-, peanut-, and soy-free folks can all enjoy this delicious dip. Additionally, tahini is a great source of healthy omega-3s, and is high in calcium and protein, so it is a useful protein swap for vegetarians.

By Samantha Bernstein Gordon, RD
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Yogurt and Tahini Beanless Hummus (allergen-free)

Stars ( Reviews)

  • Prep Time:5 mins
  • Cook Time:0 mins
  • Servings: 8


1 cup unsweetened, non-dairy yogurt (or dairy if that works for you. I used coconut milk yogurt)

1 cup tahini

1 teaspoon garlic

1 teaspoon ginger

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon turmeric

1/2 teaspoon red pepper flakes


Take a spoon and stir all the ingredients  together in a bowl!

Take a spoon and stir all the ingredients  together in a bowl!

Nutrition Information

Per Serving:  Calories: 223; Total Fat: 18g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 84mg; Potassium: 134mg; Carbohydrate: 8g; Fiber: 2g; Sugar: 2g; Protein: 5g

Nutrition Bonus:    Iron: 11%

Coffee Lover's Collagen
Bryn Lutes Contributor
But, aren't people with celiac disease skinny and malnourished? Well, yes. Unless you're FAT and malnourished. I thought I was just a fat kid. I assumed I had no allergies and was destined to a life of plus-size clothing. When I met my girlfriend, I had my eyes opened to the world of food allergies. She has anaphylaxis-level allergies to peanuts, tree nuts, and shellfish, and a few non-ana allergies. I adjusted to this very easily. 
Then I got hit with a dairy whammo: migraines, then hives, then asthma attacks. Boo, but whatever, add it to the list. Kicking dairy drastically improved my weight loss, and then I started reacting to gluten. For some reason, I FREAKED OUT about this, but it got better. My celiac diagnosis was pretty anti-climactic. I paid $40 and waited 2 months to get in to see a GI doc who said, "nice job diagnosing yourself. I'll confirm with bloodwork." When I FINALLY got in to see a naturopath, I got the rest of the news: leaky gut, adrenal issues, and candida overgrowth. duh! I probably could have figured that out, too, if I hadn't been so overwhelmed (and tired from trashing my adrenals #graduateschool). And now? Now I feel amazing. I'm still healing, but health has never been this delicious.
Throughout this journey, I've spent my time in graduate school (what should I actually do with this PhD in Chemistry?), the Institute for Integrative Nutrition (yay, Health Coaching!), and working a full time office job while building my health coaching business.

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