Oil-Free Hummus with tahini is fluffy, smooth and creamy. It's a delicious dip that's perfect for snacking with grain-free crackers or served as a healthy appetizer. This recipe is naturally dairy-free and ready to enjoy in less than 10 minutes!
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Oil-free hummus is hands down one of my favorite recipes to have on hand because it's so healthy and versatile. It's super easy to make and much less expensive than store-bought hummus.
Store-bought hummus typically contains unnecessary ingredients such as GMO soybean oil and extra salt. When you make hummus from scratch, you control exactly what goes into it!
What you need
- chickpeas
- tahini (sesame seed paste)
- lemon juice
- salt
- cumin
- garlic
- ice water
You'll also need a high speed blender or a food processor. (affiliate links)
How to make it
Place an ice cube into a measuring cup and fill it with water to the ¼ cup line. Set aside.
Drain the chickpeas and give them a good rinse in cold water. Place the chickpeas into the blender along with the remaining ingredients. Blend on the highest speed until the hummus is at the desired smoothness. Add more water, a little at a time, in order to thin down the consistency if needed.
Pour the hummus into a container with a lid and store for up to 7 days in the fridge.
What do you eat with hummus?
I seriously eat this stuff right out of the jar, just like our almond butter. Here's a few other ways to enjoy homemade hummus.
- Pair it with a side of raw, crisp vegetables such as celery and carrots.
- Enjoy with a side of grain free crackers.
- Spread it onto sandwiches as an extra creamy condiment.
Common questions
The primary ingredients in hummus are cooked chickpeas and tahini. Lemon juice, garlic, olive oil and seasonings are also commonly used.
One trick to getting a super smooth consistency is by boiling the chickpeas in water until they are very soft before adding them to the blender.
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Oil-Free Hummus Recipe
Ingredients
- 1 15 oz. can chickpeas (drained and rinsed)
- ½ cup tahini
- ¼ cup lemon juice (about 2 lemons)
- 1 clove garlic
- ¼ cup ice water
- ½ teaspoon cumin
- ½ teaspoon salt
Garnish
- fresh chopped parsley and toasted sesame seeds (optional)
Instructions
- Place an ice cube into a measuring cup and fill it with water to the ¼ cup line. Set aside.
- Drain the chickpeas and give them a good rinse in cold water. Place the chickpeas into the blender along with the remaining ingredients. Blend on the highest speed until the hummus is at the desired smoothness. Add more cold water, a little at a time, in order to thin down the consistency if needed.
- Pour the hummus into a container with a lid and store for up to 7 days in the fridge.
Karly says
So easy! Thanks for sharing!
Adrienne says
This was perfect. I tried it on my sandwich instead of mayo. Yum!
Amy says
I love hummus on sandwiches. That hint of cumin and paprika make it so good!
Sherry says
I can not wait to make this! I never knew hummus was this easy to make. Thank you!
Amy says
This will be your go-to snack!! You'll love it 🙂