Cheaper than store-bought and just as delicious! This simple, fluffy homemade oil-free hummus recipe is perfect as a dip with pita chips, veggie sticks or as a spread.
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Serve this oil-free hummus as appetizer when making falafel, or another delicious Middle Eastern meal.
🎙 What people say about this recipe
"I love hummus and so I try every variation I come across. This oil-free version is creamy and delicious. It uses less aqua-faba than some recipes, so it is nice and thick. I might put more aqua faba in next time. Or, I will thin with a good balsamic vinegar for a sauce or salad dressing. It is nicely subtle and would lend itself to any additions to change the flavor profile. Definitely a keeper."
- Angie
🧄 Very useful ingredient notes
- Chickpeas - While you can certainly use a can of chickpeas for this recipe, the best option is using homemade chickpeas, because they will make a creamier hummus. Canned chickpeas are not quite as tender as the instant pot chickpeas I make for this recipe.
- Tahini - Tahini is important in giving homemade hummus it's traditional flavor. If you have it on hand, don't skip it in this recipe.
🔪 Instructions
How do you make homemade hummus without olive oil?
- Step 1: Add all ingredients to high speed blender or food processor.
- Step 2: Blend until smooth. Stop and scrape down sides, as needed, to fully blend together all the ingredients.
Expert tips
- Use homemade chickpeas, if you can. They're more tender than canned.
- Don't skip the tahini
- Hummus thickens as it cools. If it seems too runny after you've finished blending it, transfer it to a container and cool it in the refrigerator for 1-2 hours. It will thicken up as it cools.
- Make a double batch and freeze half in an airtight container. Leave room at the top of the container for the hummus to expand a little bit. Homemade hummus will last for 5 days in the refrigerator. You can freeze homemade hummus up to 6 months. Just give it a stir when you thaw it.
To serve, transfer to bowl and sprinkle with your favorite herbs and spices.
👨👩👦👦 Serving suggestions
Hummus is best loved as a dip for pita bread, quick and easy homemade pita chips, raw veggies like carrots, celery, cucumber, bell pepper or radishes.
Homemade hummus is better with a sprinkling of spices and herbs on top! Try dried sumac (has a sour citrus taste), parsley, cilantro, basil, za'atar, toasted pine nuts...
The possibilities are endless.
One of our favorites is Zohrab's Greek seasoning (pictured, available at Phoenicia Specialty Foods in Houston) on top of our hummus.
But, you can also use it as a spread for sandwiches and wraps.
Hummus is perfect as a side dish for a Mediterranean, Middle Eastern or Greek-inspired bowl, like this quinoa tabouli bowl.
🗺 Cultural influences
Hummus is common in Middle Eastern, North African and Mediterranean cultures.
Think Lebanon, Egypt, Morocco, Turkey, Syria, Israel and Palestine.
An entire meal can be based around a good hummus and good flatbread.
Love this recipe?
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📖 Recipe
Homemade Oil-free Hummus
Equipment
Ingredients
- 15 ounces canned chickpeas about 1 ½ cups, drained (reserve liquid) and rinsed
- 2 tablespoons aquafaba liquid from cooked chickpeas
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 teaspoon white wine vinegar
- 1-2 cloves garlic
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 ice cubes
Instructions
- Add all ingredients, except ice cubes, to a food processor. If you have a high speed blender than can handle very thick recipes, then you can use that, too.15 ounces canned chickpeas, 2 tablespoons aquafaba, 2 tablespoons lemon juice, 2 tablespoons tahini, 1 teaspoon white wine vinegar, 1-2 cloves garlic, ½ teaspoon sea salt, ¼ teaspoon ground black pepper
- Process until mostly smooth. Stop the processor and scrape down sides of jar. Add ice cubes and process again until ice cubes are completely blended in to help the hummus get extra fluffy.2 ice cubes
- Adjust salt and pepper, to taste.
- Serve with raw veggies or pita chips.
JcG says
Just wondering if you opted to make hummus with the instapot chickpea recipe would you use the water from the instapot for the aquafaba? Thanks
Abi Cowell says
Hi Jennifer, Yes! I use the aquafaba from making chickpeas in the Instant Pot all the time. Hope that helps!
- Abi
Angie says
I love hummus and so I try every variation I come across. This oil-free version is creamy and delicious. It uses less aqua-faba than some recipes, so it is nice and thick. I might put more aqua faba in next time. Or, I will thin with a good balsamic vinegar for a sauce or salad dressing. It is nicely subtle and would lend itself to any additions to change the flavor profile. Definitely a keeper.
Abi Cowell says
Thanks so much for this feedback, Angie! I love hummus, too! 😍
- Abi