Quick and Easy Oil-Free Hummus

5 from 1 vote

This homemade hummus takes only 5 simple ingredients plus salt and water and is ready in under 15 minutes.

Course Dip, Sandwich Spread

Cuisine Mediterranean

Keyword Oil Free Hummus

Prep Time 10

Total Time 10

Servings servings

Calories 71kcal

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).

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.

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.