68 kcal
3.4 g
7.2 g
2.6 g
2.5 g

Oil Free Hummus

Likely the last hummus recipe you'll ever need!

Dips, Spreads & Dressings

Oil Free

Yield

15 servings

Prep time

5 min

Cook time

5 mins

Diet

Plant-based

Method

Make the Oil Free Hummus

The steps here really depend on how good your blender or food processor is. I have a Vitamix, and I can just throw all of the ingredients in and blend for about 45 seconds to get a really nice hummus. However, assuming you have a less powerful blender, please follow these steps:

Peel and finely chop the garlic
Drain the chickpeas, and reserve the juice (this is the aquafaba)
If you’re using fresh lemons, juice your lemon. You’ll likely need one good-sized lemon
Add all of the ingredients to your blender or food processor and blend well. If it starts to stick to the edges, pause and scrape the sides down into the blades
Taste, adjust the salt and garlic if you need to

This keeps in the fridge for 3 – 4 days. It also freezes well, defrost for 24-ish hours in the fridge and stir well once defrosted.

Phe's notes

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.

If you don’t have aquafaba from draining canned chickpeas, you can use water. You may wish to start with a bit less garlic, depending on how garlic-y you like it!