Oil-Free Hummus made with tahini is light, silky and creamy. This simple dip is ideal for snacking with grain-free crackers or raw vegetables and makes a healthy appetizer or sandwich spread. Naturally dairy-free and vegan, it comes together in under 10 minutes.
Making hummus at home is cheaper and cleaner than most store-bought versions, which often include extra oils and added salt. When you prepare hummus yourself you control the ingredients, getting a fresher, healthier result.
What you need
- chickpeas
- tahini (sesame seed paste)
- lemon juice
- salt
- cumin
- garlic
- ice water
To blend this into a smooth dip you’ll need a high-speed blender or a food processor.
How to make it
Start by placing an ice cube in a measuring cup and adding water until it reaches the 1/4 cup line. Set this ice water aside.
Drain and rinse the chickpeas under cold water. Add the chickpeas to the blender or food processor along with tahini, lemon juice, garlic, cumin and salt. Pour in the ice water and blend on high until the hummus reaches your desired creaminess. If the mixture is too thick, add extra cold water a tablespoon at a time until you get the consistency you like.
Transfer the hummus to an airtight container and refrigerate. Stored properly, it will keep up to 7 days in the fridge.
What to enjoy with hummus
This hummus is versatile—I often eat it straight from the jar, but here are a few serving ideas:
- Fresh, crisp raw vegetables such as celery, carrots, or cucumber.
- Grain-free crackers or pita chips for dipping.
- As a spread on sandwiches or wraps for extra creaminess and flavor.
Common questions
The core ingredients are cooked chickpeas and tahini. Lemon juice, garlic and seasonings like cumin and salt round out the flavor.
Cooking chickpeas until very tender or using canned chickpeas that are well-rinsed helps. Blending on high speed and adding cold water or aquafaba in small amounts also creates a silkier texture.
More easy recipes
- Easy tuna salad
- Homemade guacamole
- Grain-free crackers
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Oil-Free Hummus Recipe
Amy Duska
5
5
10
Appetizer, Snack
American
2 cups
89 kcal
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 and rinse the chickpeas. Add chickpeas and the remaining ingredients to the blender. Blend on high until smooth, adding cold water a little at a time to thin if needed.
- Transfer the hummus to an airtight container and refrigerate for up to 7 days.
Video
easy hummus recipe, oil free hummus