This oil-free hummus is plant-based. It is made with garbanzo beans and is good for you as well as delicious. It can be made using a high-speed blender or food processor. It’s super easy to whip up- 5-10 minutes from the time you open the can to spreading on a cracker!
When I first started eating plant-based, I decided that I would give myself an allowed “cheat” every day – something that I considered indulgent but that would still be compliant with my new eating choices. I chose hummus. At that point, I wouldn’t have dreamed of making my own but ate the typical store-bought brands.
Hummus has so much oil!
Oh, I was in hummus heaven! Hummus on vegetables, hummus on whole-wheat toast, hummus on the spoon….(what?) You get the idea. This was my unlimited treat – my special “cheat”. Until I looked at the label (cue the scary music). Do you know how much oil the typical grocery store brand of hummus has? Look for yourself, it is scary!
And so I was on my quest for a commercial oil-free hummus. Guess what? In my small-town grocery store, it doesn’t exist. That’s not to say there aren’t specialty stores that carry it but trust me, in a standard small-town chain store, we are just happy to find such an off-beat thing as hummus – let alone an oil-free hummus!
How to make oil-free hummus:
By then I had ditched my special treat but really missed the creamy savory deliciousness of hummus. Thus began my challenge! A quick google search showed endless recipe possibilities for oil-free hummus. I tried many and borrowed bits from all of them. My apologies to all the amazing plant-based food bloggers out there, because there is no way to give credit to where I originally found the several hummus recipes I first tried. Here is my version. I hope you enjoy!
- Start with a can of garbanzo beans – otherwise known as chickpeas. Drain the chickpeas but reserve the liquid. You will be using this in the blender. The liquid from a can of beans is known as aquafaba and is used as an egg or oil replacer by many vegan/plant-based cooks.
- You will also be using tahini (affiliate link) which is very important for that tangy, rich hummus flavor. You can make this oil-free hummus without, but it won’t taste the same. If you don’t have tahini you really should find some soon. Tahini is an important staple in a plant-based kitchen.
- Add all ingredients to a high speed blender or food processor. If you are using a food processor, it should mix up very quickly. If you use a blender – even a high speed one – you’ll need to stop partway through and mix and turn by hand.
- The recipe calls for 2 T aquafaba (the bean juice), but feel free to add a little more by the teaspoonful if necessary.
- This oil-free hummus will keep in an airtight container in the fridge for about 5 days. Unlike the store-bought varieties, there are no preservatives and it won’t last as long. So eat and enjoy!
If you are looking for a dessert hummus, try my Cookie Dough Hummus or Black Bean Brownie Batter Hummus too!
Oil Free Hummus
- 1 15.5 ounce chickpeas, canned drain but save liquid
- 2 Tablespoons tahini
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 2 Tablespoons aquafaba - add in more if necessary
- Drain garbanzo beans but reserve liquid to use later.
- Add all ingredients to a high-speed blender or food processor including the 2 Tablespoons aquafaba.
- If using a high-speed blender, you will be to stop partway through to mix and readjust. Add in more aquafaba if necessary.
- Store in an airtight container in the fridge for up to a week.