• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
No Sweat Vegan
  • About
  • Recipes
    • Quick & Easy Vegan Meals
    • Dinner Entrées
    • Kid-Friendly Vegan Recipes
    • Tofu Recipes
    • Air Fryer Recipes
    • Italian Recipes
    • Mexican Recipes
    • Asian Recipes
    • Indian Recipes
    • Salads & Salad Dressings
    • Side Dishes
    • Desserts
    • Breakfast
    • Lunch Recipes
    • Appetizers & Snacks
    • Condiments & Sauces
    • Holiday & Seasonal Recipes
    • Recipe Collections
  • Resources
    • Shop
  • Free E-Book
  • Meal Planning Printables
  • Subscribe!
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe!
  • Free E-Book
  • Meal Planning Printables
  • About No Sweat Vegan
  • Resources
  • Dinner Entrées
  • Quick & Easy Vegan Meals
  • Kid-Friendly Vegan Recipes
  • Tofu Recipes
  • Air Fryer Recipes
  • Italian Recipes
  • Mexican Recipes
  • Asian Recipes
  • Indian Recipes
  • Salads & Salad Dressings
  • Desserts
  • Side Dishes
  • Appetizers & Snacks
  • Condiments & Sauces
  • Breakfast
  • Lunch Recipes
  • Holiday & Seasonal Recipes
  • Recipe Collections
  • Shop
×

Home » Recipes

Oil-Free Hummus (Extra Creamy!)

Published: 9 Aug 2021 · Updated: 29 Aug 2021 by Julianne Lynch · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · Leave a Comment

298 shares
  • Facebook
  • Twitter
  • Yummly
  • Email
Jump to Recipe

You won't believe how creamy and decadent this Oil-free Hummus is. Perfect for dipping veggies, adding to a sandwich, and more. You'll never want to buy store-bought hummus again.

Hand dipping pit into oil-free hummus.
Dip into this amazingly smooth and creamy oil-free hummus!

Hummus is one of my favorite foods! I almost always have some in the refrigerator. Unfortunately, most store-bought hummus is made with extra oils--not to mention other additives I'd rather avoid. The problem was that I didn't think making my own hummus was a great option.

I've tried making my own hummus in the past, but it always came out a bit gritty--thankfully I learned a trick for getting rich, creamy hummus every time. Now I can make a delicious Oil-free Hummus that's quick, easy, and oh-so-creamy!

Jump to:
  • What is hummus?
  • What is tahini?
  • What is aquafaba?
  • Ingredients
  • Variations
  • Instructions
  • How to serve
  • Can I make it ahead?
  • How to store
  • Related recipes
  • 📖 Recipe

You'll love this recipe because it's:

  • A perfect vegan dip or spread
  • Quick & Easy
  • Vegan / Vegetarian
  • Kid-friendly
  • Gluten-Free
  • WFPB
  • Oil-free
  • Healthy & Delicious

Close up of oil-free hummus in a bowl.
This oil-free hummus recipe is simple and delicious!

What is hummus?

These days, most people are familiar with hummus, but just in case you're not, hummus is a Middle Eastern dip/spread made primarily with mashed chickpeas and tahini. But there are all sorts of variations--including sweet hummus recipes!

Still, I love a good classic hummus. Hummus is great for adding to sandwiches and wraps. Or you can use it as a dip for pita bread or raw veggies. You can even use hummus to make salad dressing or pasta sauce. The possibilities are limitless!

What is tahini?

Tahini is a middle eastern condiment made from ground sesame seeds. It's what gives hummus its signature rich flavor.

If you don't have tahini, you can try substituting with peanut butter or almond butter. I have not tried these swaps myself, but other people on the internet claim they work. Proceed with caution. 🙂

What is aquafaba?

Aquafaba is the liquid in a can of chickpeas (aka garbanzo beans). It has a thick, viscous texture and a slightly earthy, but fairly neutral flavor.

Aquafaba can be used to make all sorts of dishes including mousse and meringue. It can also be used as a substitute for oil in things like Oil-Free Pesto or this Chickpea & Cauliflower Bake.


Ingredients for oil-free hummus.
Here's what you need to make oil-free hummus.

Ingredients

  • canned chickpeas
  • baking soda
  • aquafaba
  • lemon juice
  • garlic
  • tahini: aka ground sesame seeds. You can try substituting almond butter or peanut butter if you don't have any tahini.
  • ground cumin
  • sea salt
  • ice-cold water

Variations

This is a classic hummus recipe, but you can create all sorts of variations of hummus. Any of these can be made oil-free by swapping aquafaba for the oil. Some of my favorites include:

  • Red Beet Hummus
  • Roasted Red Pepper Hummus
  • Green Goddess Hummus
  • Sun-Dried Tomato Hummus

You can also try sweet varieties, including:

  • Sweet Pumpkin Hummus
  • Snickerdoodle Hummus
  • Cacao & Raspberry Hummus

Instructions

  1. Place a mesh strainer over a bowl and drain the canned chickpeas, catching the aquafaba. Set the aquafaba aside. (If you forget to do this it's not the end of the world. You can still make this recipe, you will probably just need to add a bit more water.)
  • Drained and rinsed chickpeas in a colander.
  • Boiled chickpeas in a colander.
  1. Add the chickpeas and baking soda to a medium pot and fill halfway with water. Bring to a boil, then turn down the heat to medium-high and cook for about 15 minutes or until the chickpeas are mushy and soft.
  2. While the chickpeas are boiling, grate the garlic clove and add it to a small bowl with the lemon juice. This will help mellow out the garlic flavor. Set aside.
  3. When the chickpeas are done, drain and rinse to remove the excess baking soda.
  4. Add the chickpeas, lemon garlic mixture, aquafaba, tahini, cumin, and salt to a food processor and blend until combined.
  • Minced garlic in lemon juice in a bowl.
  • Oil-free hummus ingredients in a food processor.
  1. To get the hummus extra creamy, blend again on high and add 1 to 2 tablespoons of ice-cold water to the top of the food processor while it's running.
  2. When you've achieved your desired creaminess level, taste the hummus to adjust seasonings if necessary.
  3. Garnish with extra aquafaba and paprika and serve right away or store for later.
Creamy oil-free hummus in food processor.

How to serve

Hummus is super versatile and can be served in all sorts of ways. Here are some of my favorites.

  • Serve as a dip with raw veggies and pita or tortilla chips.
  • Add to a Vegan Cahrcuterie Board or Appetizer Spread.
  • Add to a vegan sandwich or wrap.
  • Use to make a simple hummus salad dressing.
  • Dollop on a buddha bowl or salad.
  • Add to pasta.
  • Use to thicken a soup.
  • Spread on toast and top with tomatoes and vegan parmesan.
  • You can also substitute hummus for mayonaise in many types of recipes.

Hummus made without oil on a place with pita triangles and cucumbers.
Serve this delicious oil-free hummus with pita or veggies!

Can I make it ahead?

Definitely! This is a perfect make-ahead dip. Hummus is great for adding to lunches throughout the week or bringing to a party as an appetizer to share.

How to store

  • Store in the refrigerator in an airtight container for up to a week.
  • The longer the hummus sits in the fridge, the more it will dry out. Just mix in teaspoon or so of water or aquafaba before serving.

Related recipes

  • Vegan Buffalo Sauce (Without Butter!)
  • Cashew Butter (Easy + Homemade)
  • Quick Oil-Free Vegan Pesto
  • Vegan Almond Ricotta Cheese (Oil-Free)

📖 Recipe

Best hummus recipe.

Oil Free Hummus (Classic & Extra Creamy!)

You won't believe how creamy and decadent this Oil-free Hummus is. Perfect for dipping veggies, adding to a sandwich, and more. You'll never want to buy store-bought hummus again.
5 from 7 votes
Print Recipe Share on Facebook Pin Recipe SaveSaved!
Prep Time 15 mins
Blending Time 5 mins
Total Time 20 mins
Course Appetizer, Condiment, Snack
Cuisine American, Greek
Servings 8 ¼ cup servings
Calories 93 kcal

Equipment

mesh strainer
Medium Pot
Food Processor

Ingredients
  

  • 15 oz canned chickpeas
  • ½ teaspoon baking soda
  • 2 tablespoon aquafaba
  • 3 to 4 tablespoon lemon juice
  • 1 clove garlic
  • ¼ cup tahini
  • ½ teaspoon ground cumin
  • ½ teaspoon sea salt
  • 1 to 2 tablespoon ice-cold water

Optional garnishes

  • paprika
  • chopped parsley

Instructions
 

  • Drain the canned chickpeas over a bowl to catch the aquafaba. Set the aquafaba aside.
  • Add the chickpeas and baking soda to a medium pot and fill halfway with water. Bring to a boil, then turn down the heat to medium-high and cook for about 15 minutes or until the chickpeas are mushy and soft.
  • While the chickpeas are boiling, grate the garlic clove and add it to a small bowl with the lemon juice. This will help mellow out the garlic flavor. Set aside.
  • When the chickpeas are done, drain and rinse to remove the excess baking soda.
  • Add the chickpeas, lemon garlic mixture, aquafaba, tahini, cumin, and salt to a food processor and blend until combined.
  • To get the hummus extra creamy, blend again on high and add 1 to 2 tablespoons of ice-cold water to the top of the food processor while it's running.
  • When you've achieved your desired creaminess level, taste the hummus to adjust seasonings if necessary. Serve right away or store for later.
Prevent your screen from going dark
Save this RecipeSaved!

Notes

  • This recipe makes about 2 cups of hummus.
  • For an even lighter version of this recipe, you can reduce the tahini to 2 tablespoons.

Nutrition

Calories: 93kcalCarbohydrates: 9gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 364mgPotassium: 121mgFiber: 3gSugar: 1gVitamin A: 15IUVitamin C: 3mgCalcium: 31mgIron: 1mg
Keyword creamy hummus, hummus recipe, oil-free hummus
Tried this recipe?Tag me on Instagram @no_sweat_vegan or #nosweatvegan!

Want access to my Exclusive Meal Planning Tips & Printables page?

Did you try this recipe? Have a question? Just leave a comment below and I'll get back to you ASAP!

More Vegan Recipes

  • Air Fryer Frozen Green Beans (Two Ways!)
  • Vegan Black Bean Tacos
  • Vegan Avocado Crema (5 minutes!)
  • Best Vegan Potato Recipes
298 shares
  • Facebook
  • Twitter
  • Yummly
  • Email

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Let's Get Social

  • Facebook
  • Instagram
  • Pinterest
  • YouTube
Julianne, founder of No Sweat Vegan.

Hi, I'm Julianne! I love creating simple and comforting vegan food for the whole family. Most of my recipes are healthy, Whole-Foods Plant-Based, and easy on the budget. Thanks for stopping by!

More about me →

Trending

  • Vegan Chick-fil-A style Tofu Nuggets with Vegan Honey Mustard Sauce (Oil-free!)
  • Vegan Oatmeal Raisin Cookies (Healthy, Easy, & Oil-Free)
  • Easy Oil-Free Tofu Nuggets!
  • Vegan Potato Soup (Easy & Oil-Free)

Recent

  • Vegan Butternut Squash Soup
  • Vegan Fall Recipes
  • Vegan Pumpkin Pancakes (Oil-free + WFPB)
  • Tofu Curry (Easy + Vegan)

Web Stories

Footer

↑ back to top

Legal

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Impressum

Free Meal Planning Tips & Printables!

  • Sign Up for free printables and weekly updates

Contact

  • Contact
  • Media Kit
  • FAQ

As an Amazon Associate I earn from qualifying purchases.

***

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to No Sweat Vegan with appropriate and specific direction to the original content.


Copyright © 2020-2022 No Sweat Vegan on the Foodie Pro Theme