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Jump to Recipe Watch Video PrintThis creamy oil free hummus recipe is easy, flavorful, and so simple to make! This hummus combines canned chickpeas and spices, and is blended into creamy perfection in your food processor. Enjoy this hummus as a dip for vegetables, with pita bread or chips, or spread on a sandwich or wrap.
A hummus recipe that is easy, oil free, and tastes amazing? Yes, please! This no oil hummus is easy and delicious, and uses the cooking water from the chickpeas to thicken the hummus without oil. So easy, and you have easy homemade hummus ready in minutes.
This Creamy Oil Free Hummus Recipe Is:
- Inexpensive
- Creamy
- Bright
- Vegan and naturally gluten-free
- Protein Packed
- Loaded with Flavor
Used Canned Chickpeas or Cook Yours from Scratch
This recipe calls for chickpeas – and some of the cooking/canning liquid too. I’d recommend a no-salt-added variety to keep the overall sodium content down, so you can control how much sodium is in the dish. Canned chickpeas blend great, so if you are using canned chickpeas, just watch the sodium or added salt content.
I prefer making my chickpeas from scratch in my Instant Pot. I follow my simple no soak chickpea recipe here, and save the cooking liquid to add to the hummus. I make dried beans in my Instant Pot every week, it’s a great way to save on cost. If you’re a bean fan, then I’d recommend an Instant Pot or electric pressure cooker as a way to take your recipes to the next level!
What’s In This No Oil Hummus with Tahini Recipe
See the recipe card below for full ingredient amounts and recipe instructions!
- Dried Chickpeas: little chickpeas or garbanzo beans are the staple of all hummuses! I always keep a few pounds of dried chickpeas on hand to make from scratch in the Instant Pot. Save the cooking water too!
- Tahini: A fantastic and flavorful spread made from ground sesame seeds. This tahini is fantastic in any dish, it absolutely makes the hummus shine!
- Fresh garlic cloves
- Fresh lemon Juice
- Cumin
- Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
How Do I Make Hummus without Oil?
- Prep Your Chickpeas: take a large mixing bowl, and place a strainer/colander over the bowl. If using canned chickpeas, open the cans and place them directly into the strainer. The bowl will catch the canning liquid, which we will use later. Allow the beans to drain for 2-3 minutes.
- In a food processor, add the drained chickpeas, garlic, tahini, chili flakes, lemon juice, and salt.
- Seal lid, and start processing with the food processor. If your lid has an attachment you can remove to add ingredients, remove that piece, and slowly pour in the cooking liquid until the consistency is creamy and whipped. If you used all the cooking liquid, but still need to add more liquid, add 1 tablespoon of water at a time until the hummus reaches the desired consistency.
- Refrigerate in an air-tight container for up to 5 days, and enjoy!
More Easy Hummus Recipes You’ll Love!
Everything Bagel Hummus Recipe
Green Goddess Hummus Recipe Without Tahini
Turmeric Hummus Recipe with Black Pepper
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Creamy Oil Free Hummus
Equipment
- Food Processor
Ingredients
- 2 14 ounce cans No-Salt-Added Chickpeas see note below to make your own
- 1/2 cup chickpea canning/cooking liquid
- 2 cloves garlic
- 1/3 cup tahini
- 1 lemon juiced
- 1/2 teaspoon chili flakes
- 1/2 teaspoon Sea Salt
Instructions
- Prep Your Chickpeas: take a large mixing bowl, and place a strainer/colander over the bowl. If using canned chickpeas, open the cans and place them directly into the strainer. The bowl will catch the canning liquid, which we will use later. Allow the beans to drain for 2-3 minutes.
- In a food processor, add the drained chickpeas, garlic, tahini, chili flakes, lemon juice, and salt.
- Seal lid, and start processing with the food processor. If your lid has an attachment you can remove to add ingredients, remove that piece, and slowly pour in the cooking liquid until the consistency is creamy and whipped. If you used all the cooking liquid, but still need to add more liquid, add 1 tablespoon of water at a time until the hummus reaches the desired consistency.
- Refrigerate in an air-tight container for up to 5 days, and enjoy!
Video
Notes
Use Cans of Chickpeas, or Make Your Own from Dried Beans!
This recipe calls for chickpeas – and some of the cooking/canning liquid too. I’d recommend a no-salt-added variety to keep the overall sodium content down, so you can control how much sodium is in the dish. Canned chickpeas blend great, so if you are using canned chickpeas, just watch the sodium or added salt content. I prefer making my chickpeas from scratch in my Instant Pot. I follow my simple no soak chickpea recipe here, and save the cooking liquid to add to the hummus. I make dried beans in my Instant Pot every week, it’s a great way to save on cost. If you’re a bean fan, then I’d recommend an Instant Pot or electric pressure cooker as a way to take your recipes to the next level!Nutrition
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Hello can you not use the Tahini?
Please let me know asap thanks! 🙂
-Mike
Hi Michael, you can skip the tahini but I would recommend adding something in it’s place that is creamy. Like perhaps another nut or seed butter. If you make a substitution, please let me know how it turns out.
– Kelly
Awesome! Thank you so much I really appreciate it!: ) -Mike
Im sorry two last questions, can you use for lemon juice instead the Costco Italian Volcano 100% Lemon Juice, Organic, 33. 8 fl oz, 2 ct? And instead of tahini can you use white miso? Please let me know asap thanks! 🙂 -Mike
Lastly, im so sorry, what about Sesame Seeds instead of tahini? Thanks! 🙂 -Mike
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Just as good as store bought but much more money saving
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