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. 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!
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 get some. 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 lick-ity-split. 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. So eat and enjoy!
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.
- 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 part way through to mix and readjust. Add in more aquafaba if necessary.
Store in an airtight container in the fridge for up to a week.
If you did not read through the directions and tossed your aquafaba - never fear! Just use a plant milk or water instead. I like the texture that aquafaba provides but it will still be super yummy!