Hummus is such a popular healthy dip and spread loved by plant-based eaters and omnivores alike…but there’s a problem… store-bought hummus contains a ton of added fat from oils and added salt…plus preservatives and all sorts of stuff that just doesn’t need to be in there. This oil-free hummus recipe is delicious and ultra-creamy using a dead-simple trick.
To make this recipe salt-free, we’re using added lemon to balancesout the fresh garlic and cumin.
My super-secret ingredient and method of processing the hummus will blow your mind because it’s so easy and you get silky results without adding any oil!
I’ve tested this recipe using a high-powered blender like the Vitamix (worth the investment!) and a more accessible food processor, so you have options when it comes time to whip up a fresh batch.
Let’s dive into this recipe so you can have delicious and super healthy hummus right at home!
Ingredients for Oil-Free Hummus
The ingredients for homemade oil-free hummus are very basic, and you’ll likely already have what you need at home.
Here’s what you’ll need:
1 can of chickpeas, drained and rinsed, aquafaba reserved
Although the ingredient list is simple, the method is where your results will matter.
Here’s how to get the creamiest hummus without using any added oil:
Add the aquafaba, lemon juice, garlic, tahini, and spices to the blender or food processor. Blend until creamy, frothy and smooth, about 2 minutes. The aquafaba will begin to foam. This will make the hummus extra light and silky without using any oil.
Add half of the chickpeas and blend until very smooth. If you have the Vitamix, use the tamping tool to press the chickpeas down into the tahini and aquafaba mixture as you blend.
Finally, add the remaining chickpeas and continue to blend until you reach your desired consistency, about another 2 minutes.
Transfer to a medium-sized bowl and serve with fresh veggies, toasted whole-wheat pita bread, or as a topping on sprouted grain toast.
A note on your results..
If you have a high powered blender like the Vitamix then your hummus will be ultra creamy.
However, I will often use a food processor like this one instead because its easier to clean afterward.
The hummus is still very creamy and delicious when you make it this way.
What to use hummus on or with
Here are some of my favorite recipes to make along with my hummus, whether you want to top a yummy salad, or make a spread featuring a series of dips:
Oil-Free hummus is made ultra creamy using aquafaba and a methed that creams the tahini, lemon, garlic, spices and aquafaba together before adding the chickpeas. The result is a better than store-bought hummus that's easy to make and healthy!
Appetizer, Sauce, Side Dish, Snack
oil free hummus
1canchickpeas, about 2 cupsdrained and rinsed, aquafaba reserved
1/4cupaquafabasaved from the can, or from making your own chickpeas from scratch
1/4cupfresh lemon juiceabout 2 lemons, squeezed
1-2garlic cloves, minced
Add the lemon juice, aquafaba, garlic, spices, and tahini to a high powered blender or food processor and blend on high for 2 minutes, until the mixture begins to foam.
Add half of the chickpeas, and continue to process until very smooth, another 2-3 minutes.
Add the remaining chickpeas and blend until the mixture reaches desired consistancy, about anither 2 minutes.
Serve along side fresh cut veggies, whole wheat pita bread, or to top a salad, buddha bowl, or whole grain toast.
Nutrition information is an estimate only.
This recipe makes about 2 cups of hummus, with one serving being about 1/4 cup.
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Megan Kerry is a Vegan Lifestyle Educator and Licensed Practical Nurse. Her content focuses on vegan recipes and ethical living. She is a mom of four children, a long time vegan, and an even longer time foodie. She loves veganizing any and all dishes and sharing her recipes and lifestyle tips with all of you!