Making homemade Oil-Free Hummus from scratch is so simple. It’s made with just 5 ingredients plus a little salt and water.
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)
How to make Oil-Free Hummus
- 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.
- Peel 1 1/2 cloves of garlic and cut them in half.
- Squeeze fresh lemon juice
- Measure out tahini, salt, cumin and water (or you can substitute the liquid from the garbanzo beans (called aquafaba) for the water if desired.
- Add everything above to the bowl of the food processor with the metal S blade or blender
- Process for 4 minutes, more or less, until the desired consistency.
- Stop the food processor or blender a couple time to scrape the sides and check if you’d like to add more seasonings.
- Scrape into a bowl for serving or put it in an air-tight container to refrigerate. Should keep for about 1 week.
- *TIP* Label and date your container before you put it in the refrigerator.
Want more dips and spread recipes?
15 Minute Avocado Cilantro Pesto
Also use the hashtag #vegeliciouskitchenrecipe so I can see your creations!
Thanks for dropping by! I hope you enjoy this recipe. A comment below and a star rating would be greatly appreciated.
xo
Quick and Easy Oil-Free Hummus
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.
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