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    Home » Recipes » Dip

    Hummus (Oil-Free)

    Jan 18, 2022 by Kaitlin

    This creamy oil-free hummus recipe is great as a healthy appetizer, snack, dip, spread, and more. Try this simple, basic recipe or make it your own with a variety of additional flavor ideas! (Vegan, gluten-free.)

    Oil-free hummus in a white bowl with sliced vegetables

    Making your own fresh hummus right at home is so easy and delicious!

    This is my version of a Middle Eastern-inspired hummus recipe, but made oil-free.

    It's quick + simple to prepare, plus rich in plant-based protein and fiber.

    Traditionally hummus is enjoyed as a dip or spread, usually paired with pita bread.

    Ingredients for homemade hummus laid out on a white table

    Ingredients for Oil-Free Hummus

    For this recipe, you will blend together in a food processor:

    • Garbanzo beans (chickpeas): You will need one 15 ounce can of chickpeas for this recipe. (Or if you make your beans from scratch, then you will need about 1.5 cups cooked chickpeas.)
    • Aquafaba: This is the thick liquid you will find in your canned chickpeas. (Be sure to save some before you rinse and drain your beans.) I include aquafaba in my hummus because it helps thicken and bind the mixture. Plus it gives it a delightfully creamy, fluffy, and smooth texture. (I use aquafaba in place of olive oil for an oil-free version.) If you are using home cooked beans, then simply use the cooking liquid in place of aquafaba.
    • Lemon juice: Freshly squeezed is best for bright flavor and acidity.
    • Tahini: This is a Middle Eastern condiment made from toasted ground sesame seeds. The taste is very distinctive, and it's a major ingredient in traditional hummus. Be sure to find a good quality tahini that is smooth and not too bitter. (It should have a strong, earthy, nutty flavor.) Tahini paste looks similar to peanut butter, but the taste is very different.
    • Fresh garlic cloves: You could also use roasted garlic or garlic powder.
    • Coconut aminos: I really like this addition for some tasty umami flavor. But if you don't have it, simply omit it. (Or you can substitute with tamari or soy sauce.)
    • Ground cumin: You can omit this if you'd like, but I enjoy a hint of the earthy, warming flavor.
    • Salt: A small dash of fine grain salt helps enhance and bring out all the flavors.
    Garbanzo beans, tahini, garlic, lemon juice, and cumin in a food processor

    Serving

    Homemade hummus is versatile as a snack, appetizer, or healthy condiment. A few ideas for serving include:

    Dip: Serve with an assortment of raw vegetables, crackers, or even tortilla chips. Carrots, sliced cucumber, bell peppers, celery, radishes, and grape tomatoes are delicious dipped in hummus. So it can be a great alternative to ranch dip on a veggie tray or charcuterie board.

    Spread: Try it on sandwiches, wraps, or burgers as a flavorful, creamy spread. (Like on this Avocado Veggie Sandwich and Greek Salad Wrap.) It works great as a healthier alternative to mayonnaise.

    Pita bread: Serve with wedges of toasted pita bread, naan, or other flat bread.

    Salads: Hummus is also a tasty and hearty addition to salads. My favorite is this Roasted Chickpea Salad with Hummus. Simply dollop the desired amount on top of a fresh salad for a flavorful, creamy twist. (Or if you'd like a hummus salad dressing, then simply thin it out by whisking with a little water.) I like to pair a dollop of hummus with a simple drizzle of balsamic vinegar to finish my salads.

    Grain bowls: Try it in a Mediterranean-inspired grain bowl. Pair roasted vegetables with your favorite cooked grain like quinoa, brown rice, barley, farro, etc.

    Flavor it! Looking for a different flavor twist? Try this Cilantro Jalapeno Hummus or Lemon Dill Hummus!

    Oil-free hummus blended in a food processor

    Customizing

    Make it spicy: Add a few dashes of hot sauce to taste, chipotle in adobo sauce, cayenne pepper, jalapeno, etc.

    Flavored: Add roasted garlic (in place of fresh), roasted red bell pepper, kalamata olives, roasted beets, sun-dried tomato, spinach, artichoke hearts, etc.

    Herbs + spices: Add fresh parsley, basil, cilantro, dill, rosemary, curry powder, ground coriander, black pepper, sumac, or smoked paprika (or sweet paprika).

    Storing

    Store your leftover hummus in an airtight container in the refrigerator.

    We find it keeps well for about 4-5 days. (It can either be served chilled or at room temperature.)

    Tip: For extra smooth and creamy hummus, remove all chickpea skins before blending. I don't bother with this, but it's a great way to help achieve an ultra-smooth texture if desired.

    Vegetable tray with a bowl of oil-free hummus in the middle

    For more inspiration, also browse all vegan dip recipes or chickpea recipes.

    Oil-free hummus in a white bowl with sliced vegetables

    Hummus (Oil-Free)

    A creamy hummus that's great as a healthy appetizer, snack, dip, and more. Try this basic recipe or make it your own with a variety of flavor ideas!
    5 from 2 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Appetizer, Dip, Snack
    Cuisine: Gluten-Free, Middle Eastern Inspired, Oil-Free, Vegan
    Servings: 6 (1/4-cup servings)

    Ingredients

    • 15 oz. can garbanzo beans (or about 1 1/2 cups cooked)
    • 1/4 cup aquafaba* (more/less to desired consistency)
    • 1/4 cup fresh lemon juice (about 1 1/2 lemons)
    • 2 Tbsp. tahini (good quality)
    • 1 clove garlic, minced
    • 1-2 tsp. coconut aminos (optional, but recommended)
    • 1/2 tsp. ground cumin
    • 1/4 tsp. fine grain salt (more/less to taste)

    Instructions

    • Open the can of garbanzo beans and reserve 1/4 cup aquafaba.* Then rinse and drain garbanzo beans.
    • Add all ingredients to a high-speed blender or food processor. (Start with about 1/8 cup aquafaba and add more as desired.) Blend until creamy, about 20-30 seconds. Taste and adjust flavors if desired.
    • Store leftovers in a sealed container in the refrigerator.

    Notes

    *Aquafaba: This is the thick liquid you will find in the can of garbanzo beans. Instead of olive oil, I include aquafaba to help thicken + bind the mixture. It also makes the texture smooth, creamy, and fluffy. Use as much or as little to achieve desired consistency.
    Yield: Recipe makes about 1 1/2 cups hummus.
    Toppings: Serve as is, or garnish with chopped fresh parsley, smoked paprika, chopped olives, pine nuts, sesame seeds, etc.
    Flavor variations: Add roasted garlic, roasted red bell pepper, spinach, artichoke, fresh herbs, roasted beets, curry powder, hot sauce, chipotle, jalapeno, etc.
    Serving: Enjoy as a dip with crackers, veggies, or pita wedges. Or as a spread on sandwiches, wraps, or dolloped on salads.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Hummus (Oil-Free)
    Amount per Serving
    Calories
    97
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    142
    mg
    4
    %
    Carbohydrates
     
    12
    g
    4
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    18
    IU
    0
    %
    Vitamin C
     
    5
    mg
    6
    %
    Calcium
     
    37
    mg
    4
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this oil free hummus recipe, also check out:

    • Quinoa Tabbouleh (Oil-Free)
    • Black-Eyed Pea Salad + Dip
    • Vegan Creamy Chipotle Sauce

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Dip Recipes

    • Vegan Big Mac Sauce (No Mayo!)
    • Cilantro Jalapeno Hummus
    • Vegan Cashew Queso
    • Lemon Dill Hummus (Oil-Free)

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    Comments

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      Recipe Rating:




    1. Chelsea

      January 27, 2022 at 12:47 pm

      5 stars
      This was awesome!! So much better and cheaper than store bought. Thank you!

      Reply
      • Kaitlin

        January 27, 2022 at 1:04 pm

        Great to hear!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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