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Oil Free Hummus

5 from 1 vote

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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!

Oil free hummus in white dish with carrot sick

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. Oil free Hummus
  • 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!

Oil-free hummus in white dish with carrot stick with text overylay

If you are looking for a dessert hummus, try my Cookie Dough Hummus or Black Bean Brownie Batter  Hummus too!

Oil free hummus in white dish with carrot sick

Oil Free Hummus

This oil free hummus is quick and easy to make at home in your high speed blender or food processor.  Enjoy on crackers, as a sandwich spread or vegetable dip.
5 from 1 vote
Print Pin Rate
Course: Snack, Topping
Cuisine: American
Keyword: oil free hummus
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 10
Calories: 61kcal
Author: Cindy Rainey

Ingredients

  • 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

Instructions

  • 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.

Notes

If you did not read through the directions and tossed your aquafaba (bean juice) before using- never fear!  Just use a plant milk or water instead.  I like the texture that aquafaba provides but it will still be super yummy!

Nutrition

Calories: 61kcal | Carbohydrates: 7g | Protein: 3g | Fat: 2g | Sodium: 117mg | Potassium: 17mg | Vitamin A: 50IU | Vitamin C: 0.3mg | Calcium: 4mg | Iron: 0.2mg
By on August 14th, 2018

About Cindy Rainey

Veggie Fun Kitchen by Cindy Rainey
Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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