Creamy Oil-Free Homemade Hummus
This creamy oil-free homemade hummus recipe takes minutes to make and uses five vegan ingredients. It's a delicious dip or spread that's better than store-bought.
Servings: 6
Calories: 100kcal
Ingredients
- 1 ½ cups chickpeas 1 15-ounce/400-gram can with liquid reserved (see note 1)
- 4 tablespoons aquafaba (liquid from chickpeas) as needed
- ¼ cup tahini (see note 2)
- ¼ cup lemon juice
- ½ teaspoon ground cumin
- 2 cloves garlic minced or pressed
- ¼ teaspoon salt
Instructions
- Important: Reserve at least ¼ cup of the liquid from the chickpeas and set aside.
- Add the drained chickpeas, lemon juice, tahini, garlic, ½ teaspoon cumin, ½ teaspoon salt, and 1 tablespoon of aquafaba (chickpea liquid) in a food processor or blender.
- Add the rest of the chickpeas and blend until your hummus is smooth. Test the texture and flavor.
- Blend until smooth, adding more aquafaba, a tablespoon at a time, until you reach the desired texture.
- Garnish with a few whole chickpeas, chopped parsley, a pinch of cayenne pepper or crushed red chili, or fresh lemon zest.
Video
Notes
- If you use cooked chickpeas from scratch, use the cooking liquid to replace the aquafaba. If you don't have the cooking liquid, add cold water.
- Look for tahini that contains no added oil or make tahini using toasted sesame seeds.
- Store hummus in an airtight container in the refrigerator for 4-5 days. I don't recommend freezing tahini.
- You can easily customize the flavor of hummus using dried spices like red chili flakes, cayenne pepper, harissa paste, sriracha, or za'atar seasoning blend.
Nutrition
Calories: 100kcal | Carbohydrates: 9g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 215mg | Potassium: 122mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 16IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 1mg