Creamy Oil-Free Hummus

table with a bowl of homemade vegan oil-free hummus topped with spices, black sesame and chickpeas

The best homemade oil-free hummus that’s ready in 5 minutes, heavenly creamy and lower in fat! Featuring traditional spices from your pantry, this healthy vegan dip is protein- and fiber-rich and goes with everything from veggies to wraps, pasta or plant-based bowls.

Course Snacks

Cuisine Middle Eastern

Keyword condiment, easy, food processor, gluten-free, meal prep

Prep Time 5

Total Time 5

Servings

Calories 106

Author Alena Schowalter

Ingredients

2 cups chickpeas cooked (330 g)
½ cup chickpea liquid 120 ml
2 cloves garlic
4 tbsp tahini
2 tbsp lemon juice freshly squeezed
1-2 tsp salt
2 tsp cumin powder
½ tsp chili powder

Toppings

Cilantro
Black sesame or coriander seeds
Chili powder
Whole chickpeas

Instructions

Add the chickpeas with their cooking liquid in a food processor jar and blend to obtain a puree.
Next, add tahini, lemon juice, cumin, salt and chili powder. Process at high speed until the hummus becomes smooth and creamy. If needed, add a spritz of water.
Get a spoon and taste test your oil-free hummus to see if you want to make any adjustments.
Once done, put your homemade hummus into a bowl and garnish with fresh cilantro leaves and seeds to make it look pretty — or start making a delicious sandwich immediately.
Any leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3-4 months.

Notes

You can also make this oil-free hummus in a high-speed blender or with an immersion blender.
If you don’t want to miss out on olive oil in your hummus but keep it lower in fat, add about one tablespoon to this recipe.
Other delicious spices you can try are smoked paprika, coriander, chipotle powder or parsley. Find lots of more suggestions in the article above!

Nutrition