Oil-Free Hummus with Tahini
This Oil-Free Hummus recipe with tahini and lemon juice makes such a creamy and delicious spread that you can serve with veggies or crackers. You only need a few simple ingredients for this vegan spread made from garbanzo beans.
Hummus is one of those easy recipes that is great to have on hand for a protein-rich, plant-based snack. It’s perfect for serving as a dip for carrots, cucumber slices, or crackers.
Chickpeas, also called garbanzo beans, are one of my favorite ingredients. Chickpeas are a staple of Mediterranean cooking and have so many health benefits. They are also great for blending into a creamy hummus.
Hummus is great for both vegan and gluten-free diets (see my post answering the question is all hummus gluten-free).
Benefits of Oil-Free Hummus
- Classic hummus recipes usually include a lot of olive oil. In this recipe, we use fresh lemon juice and creamy tahini to help thin out the blended spread. I also offer the option to add up to 1/4 cup of the liquid found in a can of chickpeas (called aquafaba).
- This recipe is oil-free, gluten-free, vegan, vegetarian, and high in fiber. I think you’ll agree that it’s one of the best hummus recipes you’ve ever tried.
- It comes together in just five minutes so you can snack right away! This is also a great meal prep recipe.
Key Ingredients
- Chickpeas or garbanzo beans are affordable and easy to find. You can even cook them from scratch if you want to buy dried beans instead of canned beans.
- Tahini is made from ground sesame seeds. It’s a traditional ingredient for making hummus.
- Garlic adds complexity of flavor to the hummus.
- Lemon juice and cold water help the mixture blend together into an oil-free hummus recipe that is rich and flavorful.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
You won’t believe how easy it is to make homemade oil-free hummus in a high-speed blender or food processor. Let me show you how!
Step One
Rinse one can of chickpeas and place them in your food processor or blender. Reserve 1/2 cup of the liquid from the can of chickpeas, known as aquafaba.
Otherwise, if you like a thick hummus like I do, you won’t need any of the aquafaba.
Step Two
Add lemon juice, one garlic clove (or more if you love garlic), tahini, salt, and pepper.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Three
Blend and serve! Or, you can chill the oil-free hummus until you’re ready to serve it.
I like to eat hummus with carrot sticks, cucumber slices, celery sticks, pita bread or crackers. I love hummus with these homemade Seed Crackers.
See my list of the best gluten-free and dairy-free snacks.
See my full list of what to eat with hummus.
Recipe Tips
- You can make this in a high speed blender like a Vitamix, but you may need to add a few tablespoons of water or aquafaba to help get the mixture started.
- Don’t like garlic? Leave it out and use 1/2 teaspoon of ground cumin instead.
- You can modify and customize this recipe in a lot of different ways. Want to make a roasted pepper version? Simply blend in 1-2 roasted red peppers.
- Store any leftovers in a tightly-sealed airtight container in the refrigerator for up to 5 days.
- If you can’t tolerate beans, try my recipe for Cashew Hummus instead!
Recipe FAQs
Nothing, they are the same!
Tahini is simply ground sesame seeds. You can buy it in the nut butter aisle of the grocery store, usually near the peanut butter.
Yes, you sure can. But, I have had several requests for an oil-free version from my whole food plant based friends. If you want to add oil, start with 1-2 tablespoons of extra virgin olive oil and reduce the amount of water or aquafaba.
It has a distinctive flavor that is mild and pleasant. The texture of hummus is very creamy.
More Healthy Chickpea Recipes You Might Like
- Chocolate Chip Chickpea Cookie Dough
- Air Fryer Ranch Roasted Chickpeas
- Vegan Chickpea Tuna Salad
- Chickpea and Lentil Curry with Coconut Milk
- Instant Pot Vegan Stew with Chickpeas
Don’t Miss These Snack Resources!
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Oil-Free Hummus with Tahini
This Oil-Free Hummus with tahini and lemon juice makes such a creamy and delicious spread that you can serve with veggies or crackers. You only need a few simple ingredients for this vegan spread made from garbanzo beans.
- Total Time: 12 minutes
- Yield: 12 1x
Ingredients
- 1 15–ounce can garbanzo beans, rinsed and drained (reserve 1/4 cup of the canning liquid)
- 1/4 cup lemon juice (from about 1-2 medium lemons)
- 1 garlic clove
- 1/3 cup unsalted tahini
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- In the base of a food processor or high-speed blender, combine the garbanzo beans, lemon juice, garlic, tahini, salt, and pepper.
- Process on high for 45 seconds to a minute, or until the ingredients are combined and creamy.
- If you need help getting the mixture to blend or if you want a thinner texture to your hummus, you can add 1-2 tablespoons of water to the mixture.
- Serve immediately, or refrigerate and serve chilled.
Notes
- You can make this in a high speed blender like a Vitamix, but you may need to add a few tablespoons of water or aquafaba to help get the mixture started.
- Don’t like garlic? Leave it out and use 1/2 teaspoon of ground cumin instead.
- You can modify and customize this recipe in a lot of different ways. Want to make a roasted pepper version? Simply blend in 1-2 roasted red peppers.
- Store any leftovers in a tightly-sealed airtight container in the refrigerator for up to 5 days.
- If you can’t tolerate beans, try my recipe for Cashew Hummus instead!
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Side dish
- Method: Food processor
- Cuisine: Healthy
- Diet: Vegan
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 70
- Sugar: 1 g
- Sodium: 149.5 mg
- Fat: 4.1 g
- Saturated Fat: 0.5 g
- Carbohydrates: 6.7 g
- Fiber: 2 g
- Protein: 2.7 g
- Cholesterol: 0 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is studying to be a holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.
This recipe made a perfect hummus! Thank you!
I’m so glad you enjoyed it! 🙂
Love this super simple hummus recipe!
Thanks Carrie for sharing this interesting recipe!
Will try it soon.
Yum! Hummus is so easy to make, I love it. Like the previous commenter I like to add peppers to mine, and sometimes a big handful of fresh herbs like cilantro or basil. It gives it a pretty color and a unique flavor. Yum yum lekker eten! xoxo
Again I want a Vitamix! I love to make hummus at home too. Most recently the smoothest I have ever made was with chick peas I cooked from dry in my pressure cooker. I did the quick-soak method and then cooked them–I forget how long–wrote it down somewhere in the kitchen–then blitzed all in my Kitchen-Aid food processor. I use tahini–just a tablespoon usually and chopped garlic. Sometimes I add a roasted red pepper from a jar. Delicious every time.
Hi Dawn! I admit I do LOVE my Vitamix. Can you tell, practically all of my recipes are made in it? 🙂 Your hummus recipe sounds yum, too, especially with the addition of the roasted pepper.