Creamy Oil-Free Hummus is so easy to make! With a couple of simple tips you can have smooth, fluffy hummus that’s perfect for a healthy appetizer, snack, dip, or spread.
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Hummus is such a stereotypical food for vegans, it’s amazing it’s taken me this long to share a basic hummus recipe on this site. But here it is! My go to hummus recipe!
I love hummus! It’s creamy and fluffy, and perfect for dipping and spreading. It’s such a versatile condiment. You can use it as a dip for veggies or pita bread, spread it on a sandwich or in a wrap, add a dollop to a veggie bowl, and use it as a base for a dressing.
Since most store-bought hummus brands contain oil, I decided to make my own oil-free hummus recipe. It’s also much cheaper to make your own hummus than to buy it.
And making homemade hummus is so easy! It just takes a few ingredients and a few minutes to make a this versatile condiment.
What is hummus?
Hummus is a Middle Eastern condiment made from blended chickpeas, tahini (sesame seed paste), lemon juice, garlic, and spices. It has long been a staple in households and restaurants worldwide.
The actual origin of hummus is up for debate, with several middle eastern countries claiming credit for it. If you’re interested in learning more about the history of hummus, check out this article on Who Invented Hummus.
While the traditional recipe often includes a drizzle of olive oil, this oil-free version is absolutely delicious. You definitely don’t need those extra calories from the olive oil to enjoy a tasty hummus.
Health benefits of oil-free hummus
Chickpeas are rich in fiber, protein, iron, and antioxidants, which have been linked to lower cholesterol levels and a reduced risk of heart disease. That fiber also keeps you feeling full longer, resulting in a lower overall calorie intake.
The tahini is high in thiamin, vitamin B6, phosphorous, and manganese. It’s also rich in lignans, which are powerful antioxidants that help reduce inflammation and lower the riks of heart diease.
What are the secrets to creamy hummus?
For the creamiest hummus, it is important to use very soft chickpeas. They should almost be falling apart. You can cook your own chickpeas in an Instant Pot or on the stove top. Just make sure you cook them long enough for them to be extra soft.
To save time, use canned chickpeas. It’s helpful to further soften them by boiling them in a pot of water with a bit of baking soda.
The other secret is ice cubes. Adding ice cubes to hummus might seem weird, but it really does create a fluffier hummus. It does this by helping to incorporate air into the hummus.
Do I need to remove the skins from the chickpeas?
Removing the chickpea skins can help create a creamier hummus, but it is a bit time consuming, so I usually leave them on. And the baking soda that is added to the water softens the skins enough that they should easily blend into the hummus.
The nutty essence of tahini, the zing of fresh lemon juice, the bite raw garlic, and the earthiness of chickpeas all come together in this recipe to create a tasty dip that’s fresh and delicious!
- Canned chickpeas – also known as garbanzo beans. Feel free to use home cooked chickpeas (you will need about 1 1/2 cups)
- Baking soda – helps to soften and break down the skins of the chickpeas.
- Tahini – this is a paste made from ground sesame seeds. It looks similar to peanut butter, but has a completely different flavor.
- Lemon juice – fresh is best, but bottled will also work
- Fresh garlic – I like a lot of garlic in my hummus, but adjust it to your taste preference.
How to make oil-free hummus
One of the secrets to creamy hummus is using very soft chickpeas. I accomplish this by draining the canned chickpeas and then placing them in a pot of water with a bit of baking soda.
Bring the pot to a boil, then reduce the heat to a low boil for 10 to 15 minutes.
Rinse and drain them well.
Place the chickpeas, tahini, lemon juice, garlic, and salt in the bowl of a food processor. Process until smooth.
Add the ice cubes and continue to process until the ice cubes are completely incorporated into the hummus.
Give your hummus a taste and adjust the seasonings as needed. Feel free to add more salt, lemon juice, or garlic.
Transfer to a bowl and garnish with fresh herbs or a sprinkle of paprika.
- Roasted Garlic Hummus: If you like the sweet, mellow flavor of roasted garlic, try my Roasted Garlic Hummus.
- Spice it up! Add a bit of ground cumin and/or coriander for an extra depth of flavor. Or maybe some crushed red pepper flakes for an extra spicy bite.
- Add roasted red peppers: A classic hummus flavor.
- Pesto hummus: Add a couple spoonfuls of pesto, to taste, to make a delicious, herbaceous dip. Garnish with toasted pine nuts, if desired.
- Green hummus: Blend in some fresh parsley, cilantro, basil, or spinach.
- One of the most popular ways to serve hummus is to use it as an appetizer or snack along with raw vegetables and pita bread.
- Serve it on a mezze platter with falafel, tabbouleh, and pita.
- Slather it on sandwiches or wraps like our Hummus Veggie Wrap.
- Enjoy a dollop in a grain and veggie bowl.
- Use it as a base for this delicious Hummus Dressing.
What’s your favorite ways to serve hummus? I’d love to hear in the comments below!
Hummus lasts in a closed container in the refrigerator for one week, although it is best within 4 days.
Yes, you can technically freeze hummus, though the texture may change a bit. To freeze, transfer the hummus to an airtight container but leave some room at the top to allow for expansion. Thaw it in the fridge before consuming.
A high-powered blender with a baton can be used but it might be a little more difficult to blend because the recipe has so little liquid. It’s also more difficult to remove the hummus from the blender, so I prefer to use a food processor.
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Oil Free Hummus
- 1 15 ounce can chickpeas drained, or 1½ cups cooked chickpeas
- ½ teaspoon basking soda
- 4 tablespoons fresh squeezed lemon juice
- 2 large cloves garlic
- ¼ cup tahini
- 1 teaspoon salt
- 2 to 3 ice cubes
- Place the drained chickpeas and the baking soda in a pot of water and bring to a boil. Cook on a low boil for 15 minutes. This helps soften the chickpeas for a smoother hummus.
- Drain the chickpeas and place them in a food processor along with the lemon juice, tahini, garlic, and salt. If you want even smoother hummus, you can remove the skins from the chickpeas. They will slip off easily after you cook the chickpeas.
- Blend the ingredients until the hummus is smooth. 2 to 3 ice cubes can be added to the food processor for fluffier hummus.