Perfect Oil-Free Hummus

Bowl of hummus next to pita triangles and red bell pepper strips.

5 from 4 votes

Super soft and creamy hummus without the guilt! It's vegan, gluten-free and so easy to make! Pair it with pita bread, crackers or fresh cut vegetables for a delicious snack that won't weigh you down. This perfect Oil-Free Hummus is great for everyday snacking or party appetizers.

Prep Time15

Total Time15

Course: Dips, Dressings, Sauces and Spreads, Snacks

Cuisine: American

Diet: Vegan

Servings:

Calories: 128kcal

Author: Jenn Sebestyen

Equipment

Food Processor

Ingredients

1 can (15 ounces) chickpeas
⅓ cup tahini
3-4 tablespoons fresh lemon juice
3 tablespoons aquafaba (the liquid from the can of chickpeas)
2 medium garlic cloves or more to taste
1 teaspoon ground cumin
½ teaspoon salt or to taste
2-4 tablespoons cold water if needed, to thin

Instructions

Drain the can of chickpeas over a measuring cup or bowl. Set the liquid aside for later.
Rinse the drained chickpeas under cold water then transfer to a plate or bowl lined with paper towels or clean kitchen dish cloths and rub the chickpeas dry.
Remove the skins from the chickpeas. The skins should already be starting to come off from rubbing them, but if not, simply squeeze a chickpea between your fingers and it should slide right out of it's skin.
Place the skinned chickpeas and the remaining ingredients, except water, into a food processor. Purée until smooth and creamy, stopping to scrape down the sides as necessary to ensure all the ingredients are fully incorporated.
If you want to thin out the hummus a bit, add water two tablespoons at a time through the top feed tube while the food processor is running, until the desired consistency is reached.

Notes

~ Don't forget to save the liquid from the can of chickpeas when draining.

~ Remove the skins from the chickpeas. It's a tedious job, but so worth it for extra creamy oil free hummus! Simply pinch each chickpea between your fingers and it should slide right out.

~ Blend really well. Let the food processor run for several minutes, maybe even up to 5 minutes, to get everything really smooth. Scrape down the sides a few times as necessary to ensure all the ingredients get fully incorporated.

~ Use cold water to thin, if necessary.

~ Taste and adjust seasoning to your liking. Add an extra squeeze of lemon or another pinch of cumin or salt.

~ Store hummus in an air tight container in the fridge for 5 to 7 days.

~ You can also freeze hummus! Transfer it to a freezer safe container or plastic bag and freeze for up to 6 months. To thaw, transfer it to the fridge overnight.

~ This recipe makes about 2 cups.

Nutrition