Oil-Free Hummus Without Tahini

Creamy, lemony hummus belongs on the table even when there’s no tahini in the pantry. My oil-free hummus without tahini takes just 5 minutes, using a little reserved chickpea liquid for a smooth, scoopable dip. It’s vegan, gluten-free, and wonderfully frugal.

Introduction

A good bowl of hummus invites generous scooping, thick spreading, and perhaps a few tastes straight from the food processor. Leaving out the oil and tahini needn’t spoil any of that pleasure. My version is creamy, bright with lemon, and straightforward enough to make whenever the craving strikes.

The useful little trick is saving the liquid from the chickpeas. My friend Jeff, who makes satisfying hummus, learned from his Lebanese grandmother to add some of the chickpea cooking liquid. It’s especially helpful here: blended in gradually, it gives the chickpeas a smooth, creamy consistency without adding oil or sesame paste.

You’ll need one can of chickpeas, a handful of everyday seasonings, and about five minutes. I suggest starting with the amounts below, then adjusting the lemon, garlic, and cumin to suit your taste. Hummus should be a pleasure to make as well as eat.

Why You’ll Love This Recipe

• Creamy without oil or tahini:Reserved chickpea liquid helps turn the beans into a smooth, scoopable dip.
• Ready in 5 minutes:A food processor does the work, with no cooking required.
• Budget-friendly:One can of chickpeas makes a batch, without the expense of tahini.
• Vegan and allergy-friendly:Naturally egg-free, dairy-free, gluten-free, grain-free, nut-free, and sesame-free.
• Oil-free:No added olive oil, or any other oil, in the hummus or needed for serving.
• Satisfying and sustaining:Chickpeas provide plant protein and fiber.
• Useful beyond dipping:Spread it into sandwiches and wraps or add a generous spoonful to a vegetable bowl.

Ingredients for Oil-Free Hummus Without Tahini

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Canned chickpeas:Also called garbanzo beans. Drain them, but save the canning liquid before you begin.
• Reserved chickpea liquid:Often called aquafaba, this is the key to adjusting the hummus’s creaminess and moisture. You may not need all of it.
• Lemon zest:Finely grated zest adds lemon flavor alongside the juice. Grate only the yellow outer peel.
• Fresh lemon juice:Gives the hummus its bright, tangy flavor.
• Garlic:Mash the cloves before adding them so they blend readily into the chickpeas.
• Ground cumin:Adds warm, earthy flavor.
• Fine sea salt and ground black pepper:Add to taste after blending.
• Sumac or paprika, optional:A finishing sprinkle adds flavor and color without an oil drizzle.

How to Make Oil-Free Hummus Without Tahini

Note that the complete instructions are also in the recipe card below.

1. Drain and reserve.Drain the chickpeas into a bowl or measuring cup, saving the canning liquid.
2. Blend the chickpeas.Place the chickpeas, lemon zest, lemon juice, mashed garlic, and cumin in high-speed blender (see tip for using food processor). Blend until well blended, stopping to scrape down the container as needed.
3. Add the liquid gradually.With the motor running, slowly drizzle in the reserved chickpea liquid, a little at a time. Stop to scrape down the container once or twice, and continue processing until very smooth and creamy. You may not need all of the liquid.
4. Season and serve.Add salt and pepper to taste. Transfer to a serving bowl and serve, or cover and chill for later. Serve plain, or add any of the suggested toppings, if desired.

Taste and Texture

Lemon leads the way, followed by garlic and the earthy warmth of cumin. Without tahini, the hummus has a more distinctly chickpea-forward flavor, with none of sesame paste’s nuttiness. The texture is creamy and scoopable; adding the chickpea liquid gradually lets you choose how thick you’d like it.

Storage

• Refrigerator:Store the hummus in an airtight container for up to 1 week.

Serving Suggestions

Set out a bowl with crunchy vegetables,gluten-free crackers,black bean chipsfor straightforward snacking. Cucumber rounds, carrot sticks, and bell pepper strips are all excellent companions for the lemony dip.

For lunch, spread it generously ontonaan breador atortillabefore adding vegetables. A spoonful also makes a welcome addition to a bowl of roasted vegetables. Chooseoil-free breads,crackers, andchipswhen keeping the whole meal oil-free.

Flavor Variations

Add up to 1 cup of fresh parsley leaves, cilantro leaves, or basil leaves to the blender and blend until smooth. Alternatively, add 1 to 2 teaspoons of dried Italian herb seasoning or herbes de Provence.

Add a teaspoon of smoked paprika to the hummus and reduce the cumin to 3/4 teaspoon.

Roast two whole heads of garlic in the oven.

• Preheat your oven to 400°F (200°C).
• Peel away any loose, papery outer layers from the garlic bulbs, but leave the main skin intact so the cloves stay together.
• Use a sharp knife to slice off the top quarter-inch (about 1/2 cm) of the garlic head.
• Place the garlic heads cut-side up on a square of aluminum foil. Gather the edges of the foil and wrap the garlic tightly to form a sealed packet.
• Place the foil-wrapped packet onto a baking sheet or directly on the oven rack. Bake for 40 to 45 minutes.
• Remove the garlic from the oven and let it cool for 10 to 15 minutes until it is safe to touch.
• Hold the bottom root end of the garlic head and gently squeeze or press upward. The soft, creamy, roasted cloves will easily slide out of their papery skins.
• Add to the hummus in place of the raw garlic and omit the cumin.

Tips for Success

• Save the chickpea liquid.Drain the chickpeas over a bowl so the liquid is ready when you need it.
• Add liquid a little at a time.Let each addition blend in before adding more. Stop when the hummus reaches your preferred consistency.
• Scrape down the bowl.Chickpeas and seasonings can collect along the sides. Scraping helps everything blend evenly.
• Use finely grated zest and mashed garlic.Both blend more readily than larger pieces.
• Season after blending.Taste before adding salt, especially when using chickpeas canned with salt.

Ingredient Substitutions

• Home-cooked chickpeas:I suggest about 1 1/2 cups of drained, cooked chickpeas in place of the can. Reserve some of their cooking liquid to add gradually during blending.
• Seasonings:Adjust the garlic, cumin, salt, and pepper to taste. You do not need to replace a seasoning you prefer to leave out.
• Optional topping:Use sumac, paprika, chopped parsley or cilantro, chickpeas, sesame seeds, or leave any topping off entirely.

Frequently Asked Questions

Yes! Blend the chickpeas with lemon, garlic, and cumin, then gradually add their reserved liquid until creamy. The flavor is more chickpea-forward than hummus made with tahini, but it makes a satisfying dip and spread.

Aquafaba is the liquid from cooked chickpeas, including the liquid in a can of chickpeas. For this recipe, simply save it when draining the can. There is no need to whip it.

Add it a little at a time while the food processor is running, stopping when the hummus is smooth and creamy. You may not need all of the reserved liquid. I suggest keeping it thicker for spreading and adding a little more liquid if you prefer a softer dip.

Yes. Oil-free means the recipe has no added oil; it does not mean fat-free. Chickpeas naturally contain some fat.

Yes, the recipe contains no tahini or other sesame ingredients, unless you choose to add sesame seeds as an optional garnish. If you are preparing it for someone with a sesame allergy, check ingredient labels and choose suitable accompaniments, too.