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oil free hummus in a white bowl with sliced tomatoes on a plate

Oil-Free Hummus

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!

Course Appetizer, Sauce, Side Dish, Snack
Cuisine Mediterranean
Keyword oil free hummus
Prep Time 10 minutes
Servings 8
Calories 123 kcal
Author Megan Kerry

Ingredients

  • 1 can chickpeas, about 2 cups drained and rinsed, aquafaba reserved
  • 1/4 cup aquafaba saved from the can, or from making your own chickpeas from scratch
  • 2 tbsp tahini
  • 1/4 cup fresh lemon juice about 2 lemons, squeezed
  • 1-2 garlic cloves, minced
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin

Instructions

  1. 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.

  2. Add half of the chickpeas, and continue to process until very smooth, another 2-3 minutes.

  3. Add the remaining chickpeas and blend until the mixture reaches desired consistancy, about anither 2 minutes.

  4. Serve along side fresh cut veggies, whole wheat pita bread, or to top a salad, buddha bowl, or whole grain toast.

Recipe Notes

Nutrition information is an estimate only.

This recipe makes about 2 cups of hummus, with one serving being about 1/4 cup.