• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Vegelicious Kitchen

  • Home
  • Recipes
  • About
  • Contact
    • Privacy Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » All Recipes

    Quick and Easy Oil-Free Hummus

    Last updated on April 2, 2020. Originally posted on April 2, 2020 By Deb Delozier Leave a Comment

    24 shares
    • Facebook
    • Twitter
    Go to Recipe
    Pinterest 2 pic collage top with bowl of hummus and bottom hummus in food processor

    Making homemade Oil-Free Hummus from scratch is so simple. It’s made with just 5 ingredients plus a little salt and water.

    white bowl with oil-free hummus, veg sticks and pita bread

    I make oil-free hummus from canned garbanzo beans, aka chickpeas, just about every week because my husband is a hummus addict Lol! Don’t misunderstand though, I really like it too.

    Thankfully, canned beans seem to be easily available at most any grocery store around where I live, even now, not just at a health food store. I like to keep a few cans in my pantry at all times and prefer to buy organic whenever there’s a choice!

    Each time I make hummus I can’t help but comment to my husband how quick and easy it is to make – thank you to which ever Middle Eastern country came up with the recipe!

    I usually make a basic hummus and then I add other ingredients if we want – like olives or roasted red peppers, etc.

    Most of the time we eat it as a dip with veggies like sliced cucumbers, celery, carrot sticks and pita bread, crackers or chips.  But it’s also great as a sandwich spread or simply spread on a piece of toast topped with tomato slices and a sprinkle of Everything But The Bagel seasoning from Trader Joe’s.

    Just to clarify, oil-free is different than fat-free. There is no oil added to this recipe but it does have tahini in it that contains fat.

    What you need

    • canned garbanzo beans (aka chickpeas)
    • tahini
    • fresh garlic
    • fresh lemon juice
    • cumin
    • salt
    • water (or aquafaba – liquid from the can of garbanzo beans)

    Bowl of garbanzo beans, bulb of garlic, lemon, salt, cumin, tahini and water for oil-free hummus

    How to make Oil-Free Hummus

    1. Open a 15.5 oz. can of garbanzo beans and strain through a colander reserving the liquid. Set the liquid aside. If you choose, you can rinse the garbanzo beans before using. I usually don’t but that’s a personal preference.
    2. Peel 1 1/2 cloves of garlic and cut them in half.
    3. Squeeze fresh lemon juice
    4. Measure out tahini, salt, cumin and water (or you can substitute the liquid from the garbanzo beans (called aquafaba) for the water if desired.
    5. Add everything above to the bowl of the food processor with the metal S blade or blender
    6. Process for 4 minutes, more or less, until the desired consistency.
    7. Stop the food processor or blender a couple time to scrape the sides and check if you’d like to add more seasonings.
    8. Scrape into a bowl for serving or put it in an air-tight container to refrigerate. Should keep for about 1 week.
    9. *TIP* Label and date your container before you put it in the refrigerator.

    2 pic collage oil-free hummus ingredients in food processor

    Want more dips and spread recipes?

    Flavorful Vegan Tofu Ricotta

    Creamy Cashew Date Spread

    15 Minute Avocado Cilantro Pesto

    if you try this recipe

    Thanks for dropping by! I hope you enjoy this recipe. A comment below and a star rating would be greatly appreciated.

    xo Deb signature

    white bowl with oil-free hummus, veg sticks and pita bread
    Print Recipe Pin Recipe
    5 from 1 vote

    Quick and Easy Oil-Free Hummus

    This homemade hummus takes only 5 simple ingredients plus salt and water and is ready in under 15 minutes.
    Prep Time10 minutes mins
    Total Time10 minutes mins
    Course: Dip, Sandwich Spread
    Cuisine: Mediterranean
    Keyword: Oil Free Hummus
    Servings: 4 servings
    Calories: 71kcal
    Author: Deb Delozier | Vegelicious KItchen

    Equipment

    • Food Processor or Blender

    Ingredients

    • 1 15.5 oz. can garbanzo beans, aka chickpeas
    • 2 Tbsp fresh lemon juice
    • 1½ cloves garlic
    • 3 Tbsp tahini
    • 1/2 tsp salt
    • 1/2 tsp cumin
    • 3 Tbsp water, can substitute aquafaba (the liquid in canned garbanzo beans if desired).

    Instructions

    • Add all the ingredients to the food processor with the metal S blade or to a blender.
    • Process or blend for about 4 minutes, more or less, to get your desired consistency. Stop processing a couple times to taste and scrape the sides of the food processor or blender. Add more seasonings at this time if desired.
    • Scrape into a bowl and serve or add the hummus to an air-tight container and store in the refrigerator until you're ready to use it.
    • Mark your container with the contents and date. It should keep for about 1 week in the refrigerator.

    Notes

    • This recipe makes approximately 1 1/2 cups of hummus.
    • If desired, you can add more salt, cumin, garlic, lemon juice, etc. to taste.
    • Since this is a basic hummus recipe, feel free to add olives, sun-dried tomatoes, roasted red peppers, etc. to this basic recipe. 
    • Besides vegetable sticks, wedges of pita bread, crackers or chips are great for dipping.
    • Hummus can be used as a sandwich spread or toast topping also.
    • Store the hummus in an air-tight container in the refrigerator.
    • Mark the contents and date on the container - should keep for about a week refrigerated.

    Nutrition

    Serving: 1g | Calories: 71kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 296mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?Tag @vegeliciouskitchen on Instagram and hashtag it #vegeliciouskitchenrecipe so I can see your creation!
    « Vegetarian Potato Soup
    Tahini Maple Banana Bites »
    24 shares
    • Facebook
    • Twitter

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    HELLO THERE!

    Hi! I'm Deb. Welcome to VEGELICIOUS KITCHEN where I share mostly quick and easy whole food vegetarian and vegan recipes. I'm a mostly savory recipe kinda gal, but there will also be some sweet treats here too! Read More…

    Subscribe and download your free Menu Planner!

    Checkout FOOD BLOGGER PRO

    Salads

    White bowl of coleslaw on a rustic surface

    Easy Healthy Coleslaw

    Zucchini Noodle Salad

    Zucchini Noodle Salad

    Soba noodles mixed with cherry tomatoes, green onions, kalamata olives, green beans and sesame seeds in a white bowl with chopsticks on top

    Cold Soba Noodle Salad

    Vegan Dijon Potato Salad

    See More Salad Recipes

    Vegelicious Kitchen

    Rouxbe Plant-Based Certified

    Professional Plant-Based Certification

    Filter by Category

    Archives

    Copyright © 2025 Vegelicious Kitchen on the Foodie Pro Theme