Hummus (Oil-Free!)

This easy oil-free hummus recipe is so creamy, flavorful, and made without any refined oil! Keep it basic or add other flavors if you wish. (Vegan, gluten-free, refined oil-free.)

Making your own hummus right at home is easy, delicious, and cost-effective! It tastes way more fresh than store-bought hummus.

Most store-bought versions contain refined oil so I wanted to provide an oil-free option instead. This recipe is just as creamy and flavorful as the traditional version!

Best of all, it's quick and simple to prepare and you can customize it just the way you want. See below for additional flavor options if you wish.

Hummus is traditionally served as a dip or spread, usually paired with pita bread. But I find it's also great with veggies, crackers, sandwiches, and beyond!

Ingredients for Oil-Free Hummus

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

• Garbanzo beans (chickpeas): You'll 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 in your canned chickpeas. (We'll set some aside before we rinse and drain the 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're 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 clove: You could also use roasted garlic or garlic powder instead.
• Coconut aminos: This isn't a common ingredient in hummus, but I really like it for 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. Adjust as desired. You can also add black pepper to taste.

Customizing

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

Flavored: Add roasted garlic (in place of fresh), roasted red 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).

Low fat: The lower-fat version uses only 2 tablespoons tahini (and no refined oil). But use 3-4 tablespoons for a more traditional, thicker, richer hummus.

Flavor it! Try this Chipotle Taco Hummus, Cilantro Jalapeño Hummus, or Lemon Dill Hummus instead.

Serving

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, Greek Salad Wrap, or Roasted Veggie 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. I like to pair a dollop of hummus with a simple drizzle of balsamic vinegar to finish my salads. (Or if you'd like hummus salad dressing, thin it out by whisking with a little water.)

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.

Tip: For extra smooth and creamy hummus, remove all chickpea skins before blending. I don't bother with this, but it can help achieve a smoother texture if desired.

Storing

Store your leftover hummus in an airtight container in the refrigerator. I find it keeps well for about 4-5 days. (It can be served chilled or at room temperature.)

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

If you're enjoying this refined oil-free hummus recipe, also check out:

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

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