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.
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!
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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
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
- 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:
Instructions
- 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.)
- 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.
- Garnish with extra aquafaba and paprika and serve right away or store for later.
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.
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
📖 Recipe
Oil Free Hummus (Classic & Extra Creamy!)
Equipment
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.
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
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