Oil-Free Hummus
If you want hummus but not the excess calories, you’ll love my Oil-Free Hummus recipe! It’s just as fluffy, creamy and smooth as the regular stuff, but a little lighter on the oil and on your wallet, too.
Jump to RecipeWatch my how to make my Oil-Free Hummus in my Lebanese Meal Prep video! Skip to 19:40 if you just want to see the hummus.
Ingredients & Inspiration
Who doesn’t like hummus? No, seriously… do these people actually exist?! Hummus is one of the very best things on planet Earth in my humble opinion, because you can use it as a snack, a spread, a dip, a sauce-builder, a dressing, or a whole dang meal if you serve it with some charcuterie.
BUT… I cringe whenever I buy it because I know I could have easily made it at home for cheaper and with way less calories! It’s true. Hummus traditionally is made with heaps of olive oil (which is undoubtedly delicious) but with that comes a lot of extra calories, so I like to use more tahini (sesame paste) to replace the oil.
What you’ll need:
- cooked chickpeas
- garlic cloves
- drippy tahini
- lemon juice
- kosher salt
- ground cumin
- ice cubes
How to Make Oil-Free Hummus
If you have a food processor you’re already halfway there to making my Oil-Free Hummus! The rest is easy, add your ingredients and blend until smooth.
- Add the chickpeas to the food processor, plus the garlic, tahini, lemon juice and salt. Process on high speed until starting to form a paste.
- Continue blending and add the ice cubes one at a time. This will make the hummus fluffy and creamy.
- Transfer to an airtight container or jar, keeps in the fridge for a week.
Dip, Dip, Hooray!
I hope that you love the convenience of whipping up a batch of hummus whenever you feel the craving strike. Not only that, it’s usually cheaper to make at home and you can adjust the oil and tahini ratios to suit your dietary needs.
If you liked this recipe you might enjoy my Pumpkin Spice Hummus or Zesty Black Bean Mash!
Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!
Oil-Free Hummus
Equipment
- 1 Food processor
Ingredients
- 1 15 oz can of chickpeas about 2 cups cooked chickpeas
- 1 to 2 garlic cloves, minced
- 4 tbsp drippy tahini
- juice of 1 large lemon
- ½ tsp kosher salt
- ¼ tsp ground cumin
- 4 to 6 ice cubes
Instructions
- Add the drained and rinsed chickpeas to the food processor, plus the garlic, tahini, lemon juice and salt. Process on high speed until starting to form a paste; it will probably look a bit chunky or grainy at this point.
- Continue blending and add the ice cubes one at a time. This will make the hummus fluffy and creamy. Once it's reached your desired consistency taste it and adjust seasonings as needed.
- Transfer to an airtight container or jar, keeps in the fridge for a week.
