Name: Oil Free Hummus
Prep time: 5 min
Cook time: 5 min
Yield: 15 Serving size based on a 50g portion.
Ingredients: 500g Chickpeas ( This is roughly two 400g cans when drained. ); 120ml Aquafaba ( If you don’t have this to hand, you can use water. ); 60ml Lemon Juice; 60g Tahini; 17g Garlic; 4g Pink Salt ( 1tsp. )

Yield

15 Servings

Serving size based on a 50g portion.

Prep Time

5 Minutes

Cook Time

5 Minutes

Nutritional Information per Serving

Calories: 82

Protein: 3.8g

Saturated Fat: 0.4g

Fat: 3g

Carbohydrates: 10.8g

Sugars: 1.7g

Fibre: 3g

Salt: 0.3g

Smooth, creamy, and packed with flavour, this oil-free hummus is proof that simple ingredients can create something truly delicious. With just chickpeas, aquafaba, tahini, garlic, lemon juice, and pink salt, this velvety dip is as light as it is satisfying. The aquafaba gives it an airy texture without needing oil, making it a wholesome yet indulgent addition to your meals.

Perfect for spreading, dipping, or dolloping onto grain bowls, salads, or roasted vegetables, this hummus is a kitchen staple you’ll keep coming back to.

Ingredients

500g

Chickpeas

Get it here.

This is roughly two 400g cans when drained.

120ml

Aquafaba

This is the water from cooking chickpeas, or saved from draining canned chickpeas.

If you don’t have this to hand, you can use water.

60ml

Lemon Juice

Get it here.

60g

Tahini

Get it here.

17g

Garlic

Pink Salt

Pink or sea salt contains trace minerals, unlike processed table salt, which is stripped of minerals and contains additives like anti-caking agents.

Get it here.

1tsp.

Method

Make the Oil Free Hummus

Prepare the Chickpeas

If using canned chickpeas, drain them and reserve the liquid (aquafaba).
If using home-cooked chickpeas, simply add them to your food processor.

Add the Garlic

Peel and thinly slice the garlic before adding it to the processor.

Blend in the Good Stuff

Squeeze fresh lemon juice if using whole lemons.
Add the lemon juice, tahini, aquafaba, and pink salt to the food processor.

Blend Until Smooth

Process for 30 to 120 seconds, depending on your preferred texture and the power of your food processor.
If the mixture is too thick, gradually add more aquafaba (one tablespoon at a time) until you reach your ideal consistency.

Storage Tip

Divide the hummus into two portions—one for the fridge, one for the freezer.
When you’re ready to use the frozen batch, pop it in the fridge to thaw for 24 hours.